Kabocha Pumpkin Waffles with Rice Flour
Kabocha pumpkin and rice flour make these waffles very moist and filling. Puree the pumpkin thoroughly while it is hot.
|¼ cup (60g)||kabocha pumpkin (peeled and boiled) or canned pumpkin|
|1 tablespoon (10g)||butter|
|3 tablespoons (34g)||sugar|
|½ cup (100ml)||milk|
|¾ cup (140g)||rice flour|
|1⅓ teaspoons (6g)||baking powder|
|⅔ teaspoon (2g)||ground cinnamon|
|2 teaspoons (10ml)||vegetable oil|
|1½ teaspoons (10g)||honey|
To make the batter, puree the kabocha pumpkin in a bowl while it is hot. Add butter and mix well. Set aside to cool.
When completely cool, add the egg, sugar, and milk.
In another bowl, combine rice flour, baking powder, and cinnamon. Add to the pumpkin mixture. Stir well.
Heat the waffle maker and coat with oil. Pour the batter and cook for 4-6 minutes.
Serve with honey.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.