Sift the mochiko, tapioca starch, all-purpose flour, baking powder, and salt in a mixing bowl.

Whisk the eggs, sugar, melted butter, and vanilla extract in a separate bowl until well combined. Then add the milk and whisk until well incorporated.

Add the wet ingredients to the dry ingredients and mix until combined (I use a Danish whisk for this). A few lumps are okay; the batter does not have to be completely smooth.

Spray the inside of your waffle iron to prevent sticking and preheat according to the manufacturer’s instructions.

Meanwhile, arrange a rack over a baking pan to cool the finished waffles and allow steam to dissipate, as this helps prevent them from getting soggy. I’ve also found it helpful to set a fan to blow in the direction of the waffles so they crisp up better. Alternatively, you can toast the waffles before adding the filling.

Add portions of batter to the waffles and cook according to the manufacturer’s instructions. Gently bend the waffles to give them that taco shell shape, then place them onto the rack.

Plop the cream cheese into a bowl.

Mix the cream cheese and honey on low using an electric mixer, then slowly increase the speed until it is smooth.

Add the whipped topping (I used Cool Whip) and mix until light and fluffy. If you have real whipped cream on hand, feel free to use that.

Smooth the surface of the cream, then take a dollop and push it onto one side of the waffle until it’s about an inch thick. You could also use a piping bag with a large hole and no tip to achieve that braided appearance.

Drizzle honey on the other side for added sweetness.

Now spread some cream cheese over the honey, covering the whole side.

Finally, press it all together to form a taco. Repeat with the remaining waffles and filling.