Desserts
Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside)
Ube waffles are a unique and delicious treat that combine the flavor of ube halaya (purple yam jam) with a chewy mochi-like interior encased in a crispy waffle exterior. The most surprising element is the soft, stretchy texture reminiscent of mochi on the inside contrasted with the satisfying crunch of the waffle. Ube waffles are fun to make and eat, especially when customized with creative toppings and fillings.
The intense ube flavor is what makes these waffles truly special. The gorgeous purple color comes from the ube as well, making them an eye-catching breakfast, dessert, or snack. While traditional waffles are crispy throughout, the two contrasting textures take these ube waffles to the next level.
Table content
Ingredients & Equipment
To make ube waffles at home, you’ll need:
- Ube halaya (mashed purple yam paste) – Can be found in Asian grocery stores or online
- Glutinous rice flour – Also called sweet rice flour or mochiko
- Cornstarch – Thickens the mochi mixture
- Milk – Any type works
- Butter – For richness
- Eggs – Binding and structure
- Sugar – Sweetens the batter
- Salt – Enhances flavor
Equipment
- Waffle iron – Nonstick is best
- Whisk – To mix the batter smoothly
- Spatula – For scooping batter and removing waffles
- Measuring cups & spoons
- Mixing bowls – 1 for batter, 1 for mochi mix
Making the Ube Waffles
Smooth and consistent batter is key for light yet crispy waffles. Here are some tips:
- Sift the dry ingredients – This prevents clumping
- Whisk thoroughly – At each step to fully incorporate
- Avoid overmixing – Can cause gluten development and chewiness
- Let batter rest 10 minutes before cooking – Allows flour to fully hydrate
To intensify that signature ube flavor, use more ube halaya or add a teaspoon of ube powder if you have it. The batter should be thick enough to coat the waffle iron evenly but still pourable. Test the consistency along the way and adjust as needed with more milk or flour.
Preparing the Mochi Mix
For that addictive chewy mochi layer:
- Use a 2:1 ratio of glutinous rice flour to cornstarch
- Slowly sprinkle in water while whisking
- Cook over medium heat, stirring constantly until translucent
This ensures the starch cooks thoroughly so the mochi turns out gummy and soft. Remove from heat as soon as it becomes translucent to prevent overcooking into stiffness. Allow to cool completely before using.
Assembling and Cooking
Now comes the fun part – layering in the batter and mochi mix to make each waffle!
- Lightly coat the waffle iron with nonstick spray
- Spread a thin layer of mochi mix onto the bottom plate
- Pour the ube batter on top gently to cover the mochi
- Close the iron and cook for 4-6 minutes until crispy
To keep the mochi from sinking, spread it thinly and pour the batter gently. Peek after 4 minutes, and continue cooking if needed for your desired level of crispness. Err on the lower end to keep the interior nice and soft.
Serving and Enjoying
Freshly made, warm ube waffles are delicious on their own, but here are some serving suggestions:
- Dust with powdered sugar for sweetness
- Top with whipped cream for an indulgent treat
- Serve with fresh fruit like bananas or strawberries
- Drizzle with condensed milk for an ube overload!
Ube waffles maintain their texture best when fresh. Reheat gently in the toaster oven if not serving immediately. They can be kept refrigerated for 2-3 days and frozen for up to 2 months.
Conclusion: Ube Waffles
Ube waffles are an innovative twist on a breakfast classic thanks to the pairing of crisp waffle and chewy mochi textures. For delicious results:
- Use an intense ube flavor like ube halaya in the batter
- Perfect the mochi mixture with the right ratio of rice flour and cornstarch
- Layer and cook carefully to keep mochi soft and waffle crispy
- Customize with fun toppings to complement the ube flavor
Once you master the method, get creative with fillings and alternate fruit flavors. Ube waffles are sure to impress family and friends with their unique taste and textures.
Ingredients
- Dry Ingredients:
- All-Purpose Flour: Provides structure for the waffle (typically ½ cup to ¾ cup).
- Tapioca Starch (or Flour): Creates the chewy mochi texture (typically 1 ½ cups to 2 ½ cups).
- Rice Flour (Optional): Adds a slightly sticky texture, can be omitted (typically ¼ cup to ½ cup).
- Baking Powder: Leavening agent for fluffy waffles (typically 1-2 teaspoons).
- Wet Ingredients:
- Eggs: Binds the ingredients and adds richness (typically 2 large eggs).
- Coconut Milk: Adds richness and coconut flavor (typically 1 cup to 1 ½ cups).
- Neutral Oil (Optional): Improves crispness (typically 1 tablespoon).
- Sugar: Sweetener (typically ¼ cup to ½ cup).
- Ube Flavoring:
- Ube Puree: Provides the signature ube flavor and vibrant purple color (typically ½ cup to 1 cup). You can also substitute with ube extract (1-2 teaspoons).
- Optional Ingredients:
- Vanilla Extract: A touch of vanilla can complement the ube flavor (optional, ½ teaspoon).
- Salt: A pinch to balance the sweetness (optional, ¼ teaspoon).
Instructions
- Whisk the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, tapioca starch (or flour), rice flour (if using), and baking powder.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the eggs, coconut milk, oil (if using), sugar, and ube puree (or extract). If using vanilla extract, add it here as well.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. A few small lumps are okay, but do not overmix. The batter will be thick and glossy.
- Optional Chilled Batter: For a chewier texture, you can cover the batter and refrigerate it for 30 minutes to 1 hour. This step is optional but can enhance the mochi-like texture.
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. If your waffle iron doesn't have a non-stick coating, lightly grease it with cooking spray or oil.
- Cook the Waffles: Pour batter onto the preheated waffle iron, following the manufacturer's recommended amount for fill level. Close the lid and cook for 5-7 minutes, or until golden brown and cooked through. The exact cooking time may vary depending on your waffle iron.
- Serve Immediately: Serve the waffles immediately while they are hot and crispy on the outside and chewy on the inside. You can enjoy them plain or with your favorite toppings like whipped cream, fresh fruit, maple syrup, ube halaya (jam), or a drizzle of condensed milk.
Notes
- Ube Puree vs. Extract: Ube puree will provide a more intense ube flavor and vibrant purple color compared to ube extract.
- Batter Consistency: The batter will be thicker than typical waffle batter due to the tapioca starch. Don't thin it out with extra liquid.
- Don't Overmix: Overmixing the batter can lead to tough waffles. Mix just until the ingredients are combined.
- Cooking Time: Cooking time may vary depending on your waffle iron. Start with checking the waffles at the 5-minute mark and adjust accordingly.
- Crispy Texture: For a crispier waffle, preheat your waffle iron to a high setting.
- Leftovers: Leftover waffles can be stored in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days. Reheat them in a toaster or waffle iron for a few minutes to crisp them back up.
Nutrition Facts
Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside)
Serves: 2-3 servings
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Amount Per Serving: 1 waffle
|
||
|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat 5-7g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 70-80mg | 23.3% | |
| Sodium 100-200mg | 4.2% | |
| Total Carbohydrate 60-70g | 20% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 20-30g | ||
| Protein 5-7g | ||
| Vitamin A Trace | Vitamin C Trace | |
| Calcium 20-30mg | Iron 2-3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
