I’ve said it once, and I’ll say it again—red bean is the best bean. I’m always trying to think of new ways to use red bean in my desserts because it’s sweet without being overbearing. For example, these Red Bean Mochi Waffles are the perfect combination of crispy, chewy, and sweet without needing any other condiments. If you’ve ever had taiyaki (Japanese red bean-filled cakes in the shape of a fish) or bungeoppang (Korean red bean-filled cakes in the shape of a fish), these are quite similar.
The Husband and I get pretty busy during the week, so by the time the weekend rolls around we’re usually too lazy to make breakfast. Sad, but true. And even if we do make breakfast, it’s usually my husband cooking (I bake, he cooks—it works for us). So my contribution to the lazy breakfast tradition is making these Red Bean Mochi Waffles ahead of time and then freezing them individually in ziploc bags. When we wake up and are too lazy to make breakfast, we just take the waflles out of the freezer, pop them in the toaster and you’re good to go—just like those old school Eggo Waffles! But don’t worry, they’re also equally delicious when they’re fresh from the waffle iron.
If you haven’t tried red bean before, now’s your chance! Or if waffles aren’t your thing (maybe you’re a pancake person?), try my Vanilla Red Bean Mochi Cupcakes, Red Bean & Strawberry Pinwheel Cookies or my Twisted Strawberry Red Bean Bread. They’re all great ways to get an introduction to sweet red bean!
Cheers to lazy mornings and ready-made Red Bean Mochi Waffles!
Yields 8 waffles
15 minPrep Time
7 minCook Time
22 minTotal Time
- 1 cup All-purpose Flour
- 1 cup Sweet Rice Flour (I use Mochiko)
- 1/4 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 Egg, room temperature
- 1 1/4 cups Whole Milk, room temperature
- 1/4 cup Sweetened Condensed Milk
- 1 teaspoon Vanilla Bean Paste
- 3 tablespoons Butter, melted
- 2/3 cups Sweetened Red Beans (You can purchase this in a can from your local Asian market)
- Mix the all-purpose flour, sweet rice flour, salt, granulated sugar, baking powder, and baking soda in a medium bowl until fully combined. Set aside.
- In a separate bowl, mix the egg, milk, vanilla bean paste, and melted butter until fully combined.
- Slowly pour the wet mixture into the dry mixture while continuously mixing. Mix until the batter is smooth.
- Lightly spray your waffle iron with cooking spray and pour 1/3 cup of batter in each section.
- Drop the sweet red beans into the poured mixture in the waffle iron as desired.
- Close the waffle iron and cook on medium heat for 5-7 minutes, or until the waffles start to steam.
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