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A chewy, sweet-tasting mochi center highlighted by a crunchy exterior golden brown makes for the most indulgent Ube Mochi waffles.

Ube Mochi Waffles Recipe

5 from 3 votes
Pin Recipe
Your Sunday deserves a chewy inside and crunchy outside Ube mochi waffles. Learn the step by step and make them by the stack while in PJs.
Servings: 20
Prep Time 8 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 33 minutes

Equipments:

  • Waffle maker
  • ice cream scooper

Ingredients:

Ube Halaya Mixture:

  • 134 g Ube Halaya (or ube puree)
  • ½ c water
  • 1 tablespoon Ube extract

For Waffle Batter (wet ingredients):

  • cup milk (or use 13oz in can coconut cream)
  • 2 eggs
  • 1 tablespoon oil (use the neutral oil)
  • Ube Halaya mixture (from above ingredients)

For Waffle Batter (dry ingredients):

  • 290 g Tapioca starch
  • 70 g all-purpose flour
  • 73 g rice flour
  • 2 teaspoon baking powder
  • 1 cup sugar
  • ¼ teaspoon salt

Watch the Video:

Instructions:

For Ube Halaya Mixture:

  • Combine ube halaya or ube puree (if using) and ube extract by adding them to a bowl and whisking in your water very slowly. Make sure it is mixed as evenly as possible. Add the puree first, then the extract. Set aside.

For Waffle Batter (Wet Ingredients):

  • Take a large mixing bowl and beat your eggs. You should then add your cooking oil and your choice of ube halaya mixture, milk (or coconut cream), or your extract. Mix thoroughly.
  • In a separate bowl, sift the three flours together with baking powder. Then add salt and sugar (or sweetening alternative) to the bowl. Set aside. (Read the next step below for UPDATE).

Mixing Dry + Wet Ingredients:

  • UPDATE: For my second attempt, I decided to experiment by [ADDING ONLY the HALF AMOUNT of the batter wet ingredients into the dry ingredients]. I used (1.5 cups + 2 tbsp), the result of the mochi texture turned out perfectly. Therefore, I ended up creating another set of waffle batter (dry ingredients) and used the leftover (wet ingredients).
  • Use a spatula or even a spoon composed of wood to mix both the wet and the dry ingredients. There would be a few lumps when done so, don't over mix.
  • Cover the batter that you have created and allow it to rest for an hour. If you are pre-making the batter for cooking the waffles on another day, it is at this point; you can move the mixture into the refrigerator. If you do this, move it to the counter to sit for 20 minutes before cooking.[**See Notes below.]

Cooking the Waffles:

  • Set your regular-sized waffle maker on a medium-high setting – this is optimal for this recipe. However, if you’re using a DASH mini waffle iron (this is the waffle maker that I used for this recipe), just plug it in, no temperature setting option.
  • Spray some oil. Fill it to your preference. I used an ice cream scooper or a disher and filled it with about 2 tablespoon batter; I like my waffles to look edgeless as per pictures.
  • Since I was using the [mini waffle maker], I set the timer for about 1 minute and 30 seconds. The Mochi waffle came out very nicely. Once the waffle is ready, remove and place it on a cooling rack before serving.
  • Let the waffles cool down a bit and serve immediately with your favorite toppings.

Notes:

If you have leftovers, place them in an air-tight container and the freezer for up to a month. When you are ready to eat them, use the toaster to heat.
 
UPDATE for Wet ingredients: I realized that the batter is a bit liquidy, so for my second attempt, I decided to experiment by [ADDING ONLY the HALF AMOUNT of the wet ingredients into the dry ingredients].
I used (1.5 cups + 2 tbsp), the result of the mochi texture turned out perfectly. Therefore, I ended up creating a new set of waffle batter (dry ingredients) and used the leftover (wet ingredients).

Recipe adapted from hungryhuy

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Breakfast
Cuisine: Asian
Keywords: mochi waffles, ube mochi waffles, ube waffles