Bubble Egg Muffins

Delicate and subtly sweet bubble egg muffins using our Bubble Waffle premix. Feel free to add your favorite toppings such as nuts, fruits, lemon zest, chocolate to enhance the flavor.
Bubble Egg Muffins


  • 1000 g Mochi Foods Bubble Waffle
  • 500 g sugar
  • 550 g unsalted butter
  • 150 g milk
  • 800 g eggs
  • Optional: Dried fruit, choc. chips, frozen fruit, nuts, etc.

How To Make

  • Melt unsalted butter and set aside.
  • Combine Mochi Foods Bubble Waffle premix and sugar, add eggs and milk. Mix with a paddle attachment at low speed for 30 sec., and then turn to medium speed for 30 more sec.
  • Slowly add melted butter, mix at medium speed for 1 min. until the batter is smooth and butter is dissolved.
  • Put the batter into greased baking mold, add more toppings on top to decorate. Bake at 355 F for 15 min.

Gluten Free Mochi Waffles

Perfect mix for everyday use! Rice waffle do not need any syrup, they are so good on their own!
Gluten Free Mochi Waffles


  • 3 cups Mochi Foods GF Pancake/Waffle mix
  • 4 eggs For a vegan substitute use flax egg, mashed bananas, or apple sauce,
  • 1 cup milk For a vegan substitute use soy, almond, or oat milk.
  • 1/2 cup vegetable oil

How To Make

  • In a mixing bowl, whisk together eggs, milk, and oil.
  • Gradually add Mochi Foods waffle/pancake mix.
  • After the batter is well mixed, cook on a preheated griddle or waffle maker.


  • The recipe makes about 4 large waffles.

Simple Biscuits/Scones

Homemade flaky and moist egg biscuit/scone recipe that requires only 4 ingredients. Best served warm from the oven with butter or jam.


  • 1,000 g Mochi Foods Bubble Waffle mix
  • 80 g sugar
  • 350 g unsalted butter (cold)
  • 300 g milk (ice cold)

How To Make

  • Cut the unsalted butter into small cubes and keep it cold.
  • Combine Mochi Foods Bubble Waffle premix and sugar together, add unsalted chilled butter until it is well incorporated. Add milk, make sure to not over-mix it.
  • Take the dough out, and fold it in half twice.
  • Using a mold press and cut into desired shape, put on greased baking sheet. Brush with egg wash to achieve nice brown crusty top. Bake at 355 F for 15 min.

Gluten Free Mochi & Ube Sugar Cookies

Crunchy outside, softer inside. Got Milk?
𝗚𝗹𝘂𝘁𝗲𝗻 𝗙𝗿𝗲𝗲 𝗠𝗼𝗰𝗵𝗶 𝗮𝗻𝗱 𝗨𝗯𝗲 𝘀𝘂𝗴𝗮𝗿 𝗰𝗼𝗼𝗸𝗶𝗲𝘀


  • 6 T unsalted butter
  • 1 c granulated sugar
  • 1/2 c Ube powder
  • 1 lg egg white
  • 3 T heavy cream
  • 1 t Ube Extract- optional ( i didn’t use it)
  • 1 t vanilla extract
  • 1 C mochi waffle/ pancake mix
  • 1/2 t baking powder
  • 1/4 t baking soda
  • A pinch of salt
  • Purple sanding sugar for coating.

How To Make

  • Pre heat oven at 325 convection
  • Cream butter, sugar, vanilla, salt, and ube powder and flavor.
  • After 3″ add the eggwhite and cream.
  • When lighter and fluffier add the dry ingredients.
  • Freeze dough for 15 min.
  • Divide into 18 small balls, cover in sanding sugar and press down lightly on lined baking sheet about 2″ apart.
  • Bake 12 min. They will harden as they cool .

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