Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside)
User Reviews
5
Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside)
Description
Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside) rely on ube puree or extract paired with a starch blend of tapioca, rice, and all-purpose flours to create their special texture. The batter incorporates coconut cream for richness and eggs for structure, whisked together gently to preserve some lumps rather than fully smooth. Allowing the batter to rest for at least an hour helps hydrate the flours and starches, which contributes to the chewy bite inside while retaining a crisp outside when cooked.
The waffles are distinctive for combining ube's mild, sweet flavor and vibrant purple hue with a texture that contrasts crunchy edges and a mochi-like chew in the center, presenting a different profile from traditional waffles. Preparing the ube liquid with a combination of puree and optional extract enhances depth of flavor and reduces reliance on extracts alone.
This recipe benefits from precise ingredient measurements, especially weighing flours for consistency, and is suited for those who enjoy experimenting with texture in waffles. It is ideal for serving as a unique breakfast or snack option where ube flavor and chewy texture can shine.
Ingredients
Method A: Ube puree & extract (preferred)
- 134 g ube puree preferred brand Pamana or ube halaya jam
- ½ c water
- 1 tsp ube extract optional
Method B: Ube extract only
- 2 tsp ube extract
- ½ c water
Waffle ingredients
- 2 egg large
- 13 oz coconut cream preferred brand Savoy, 1 can
- ube puree or extract
- 1 tbsp neutral cooking oil
- 290 g tapioca starch
- 73 g rice flour
- 70 g all-purpose flour the one everyone has in the pantry
- 8 g baking powder
- 200 g white sugar
- 1 g salt
Instructions
Ube
- Ube puree & extract method (preferred): Measure out the ube puree (or halaya jam) and add into a small bowl. Whisk in water carefully until the puree is evenly mixed. Whisk in ube extract. I prefer this method to get more real ube in here while using less extract.
- Ube extract only method: In a small bowl, whisk water and ube extract until thoroughly combined.
Waffle batter
- In a large mixing bowl, beat the eggs and whisk in the coconut cream, ube puree (or extract) liquid, and cooking oil until combined.
- Sift the tapioca flour, rice flour, all-purpose flour, and baking powder into the large mixing bowl. Add the sugar and salt into the mixing bowl and then use a spatula or wooden spoon to combine wet and dry batter softly. DO NOT over mix. There should be some lumps leftover.
- Cover the waffle batter with a towel or cover and let rest on the counter for at least one hour. If you don’t plan on making the waffles the same day, you can move the mixing bowl into the fridge until you are ready to cook your waffles. Make sure to remove the batter from the fridge about 20 minutes before cooking to bring your batter to room temperature.
- After resting, preheat your waffle iron to medium-high. Fill your waffle iron to how much you prefer, I use a small ladle measure out about ½ cup of batter per waffle. This will fill out my Belgian waffle maker.
- Remove your finished waffle (it should have a slightly browned crust that is crisp to the touch), and directly onto your cooling rack.
- Let it cool for about 30 seconds and the crust will get even crispier. Then serve fresh!
- You can freeze extra waffles in the freezer in an airtight bag for up to one month. Heat them up again in a toaster or toaster oven to refresh their texture.
Notes
- Measuring flours by weight rather than volume ensures better consistency in waffle texture and results.
- Rest the batter covered at room temperature for at least one hour to hydrate the flours and starches properly.
- The preferred method uses ube puree combined with ube extract to achieve richer, authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Belgian waffles
Amount Per Serving
Calories 4827 kcal
% Daily Value*
| Calories | 482.7kcal | 24% |
| Carbohydrates | 78.2g | 26% |
| Protein | 4.5g | 9% |
| Fat | 19g | 29% |
| Saturated Fat | 14.7g | 74% |
| Cholesterol | 40.9mg | 14% |
| Sodium | 173.8mg | 7% |
| Potassium | 188.4mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 27.8g | 56% |
| Vitamin A | 59.4IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 71.3mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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