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How to Make Moffles, Mochi + Waffles

The moffle is a Japanese snack that's exactly what the portmanteau word adds up to—mochi plus waffle. Cubes of mochi (glutinous rice that's been pounded into a paste) are plopped into a waffle iron

The cubes flatten and grow waffle grooves and have a warm chewiness that's somewhere between a bread and a goo.

Moffles have one of those textures where you have to chew the for length of the alphabet. They aren't the most flavorful thing in the world—I mean, it's rice paste—but part of the fun is jazzing up the crunchy surface with toppings, whether sweet or savory.

Get a block of mochi

Chop chop chop

in they go

4. Close the lid gently, and don't worry if it doesn't shut all the way—the mochi gets less unwieldy as it melts. Cook for about four minutes.

5. A platter of moffle pieces. We went for the smaller, ripped-apart approach so people could graze.

a super sophisticated and tasty spread of moffle accouterments