Cinnamon-Raisin Mochi Waffles with Apples
- 4 large, tart apples, cored and coarsely chopped
- 1/4 tsp sea salt
- 1 Tbs barley malt syrup
- 1 package cinnamon-raisin mochi, sliced in half and each half cut through the thickness
- 1 tsp corn oil
- Place apples and sea salt in a medium saucepan. Add enough water to just cover the bottom of the pot and bring to a boil. Reduce heat to low and let simmer until apples are soft. Stir in the barley malt and let cook another 10 minutes.
- When the apples are nearly done, preheat waffle iron. Using a pastry brush, lightly coat the surface of the iron with oil to prevent sticking. Place one slice of mochi on the iron. Cover and cook 1 to 2 minutes. The mochi will puff up and brown like a traditional waffle when done. Repeat with remaining mochi slices. Top with apples and serve.
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