Matcha Mochi Waffles

Instructions

1. Evenly mix 1/4 cup Mochiko flour and 1/4 cup whole milk in a heatproof bowl and mix together with a fork. Microwave on high at a 20 seconds interval, stirring in between each, until it comes into an opaque and sticky dough, approx 60 seconds in total. Let cool for 5 minutes.
2. In the bowl of a stand mixer, dump in the flour/milk slurry and add the rest of the sticky rice flour, brown sugar, whole milk, egg, melted butter, matcha, vhoney, baking powder, nuts, and salt. Mix until dough has come together into an even, sticky, thick batter.
3. Preheat your waffle-iron/griddle. Scoop a large dollop of dough with an ice cream scoop, then scrape it onto the center of the griddle. Sprinkle with turbinado sugar and close the lid. If your griddle is the flippable type, DO NOT FLIP IT. It\'s completely unnecessary in this case.
4. Cook the waffle for about 3.5 min. When you open the griddle, the waffle may feel soft and flimsy—that\'s okay. Just gently transfer the waffle onto a cooling rack, and it will crisp up in 10 seconds.
5. In the bowl of a stand mixer, add the heavy cream, orange blossom extract, sugar, and as much green food coloring as you\'d like. Whip to semi-stiff peaks.
6. Transfer to a piping bag and pipe over each waffle, garnishing with white chocolate chips and chocolate wafer rolls.
7. The optimal window to devour this glory, is 1 min after they\'ve come off of the grill, and are crispy on the edges but warm, sticky and chewy on the inside. Then that window will slowly start to narrow in the next hour, 2 hours... then completely close after 6 hours. I can\'t imagine why they\'ll last till then.