Ube Mochi Waffles

Do you need a new waffles recipe idea? These Ube Mochi Waffles are so flavorful and tasty. They are super crispy on the outside yet chewy on the inside. The ube and coconut flavor give it a lovely sweet and nutty flavor. Let’s check out how you can make an awesome breakfast with some ube and coconut.

If you love my Vietnamese pandan coconut waffles, then you’ll love these ube mochi waffles just as much.

Why make this?

Purple Color Waffles. These waffles will grab any one’s attention once they lay their eyes on them. It is bright and vibrant.

Easy to make. All you need is a waffle maker and you can make a large batch and serves these up for breakfast or a a quick snack. They reheat easily and taste just as good as when they first come out of the waffle maker.

Why we love this recipe?

Perfect flavor combination. There is something about ube flavor combined with coconut. It just works so well and will make you want to go back for more. 

Sweet breakfast. This is the perfect breakfast recipe for something different. The texture and flavor are so different from the typical Belgian waffles or pancake. You don’t even need to drizzle syrup on top of these waffles because it will be sweetened by the sugar and ube jam.

What are ube mochi waffles?

These waffles are chewy and crispy on the outside. It’s a great combination to rotate for your breakfast or snack menu.

If there is one recipe that can combine the perfect flavor of sweetness, nuttiness and coconut it’s the ube mochi waffles. 

These are a true hit with everyone. 

What is ube?

Scientifically ube is known as Dioscorea alata or commonly purple yam. It has a sweet and nutty flavor and is a vibrant and beautiful purple color. Initially, I thought ube might be from the same family as purple sweet potatoes (I see them labelled as Okinawan purple sweet potatoes, but they are different. 

Ube is considered a tuber. The color will range from a deep violet purple to a bright lavender color. Ube is most commonly used in Filipino cuisines and especially in desserts. I also use ube in my Ube Brownies recipe.

What is mochi?

Mochi (Pronounced MOE-chee) is a rice cake made of short-grain glutinous rice. It is commonly known to be consumed during the Japanese New Year. Mochi is traditionally prepared during New Year using a stone mortar. Steamed rice is mashed and pounded with long wooden mallets inside the mortar. This requires two skilled individuals to work in a rhythm. One will use the mallet to pound and the second individual will turn and wet the mochi.

At home using sweet glutinous rice flour will make an awesome mochi. I only recommend using Mochiko Sweet Rice Flour. 

Ingredients and substitutions

ube halaya jam. On the jar, it will be labelled with sweet purple yam in syrup. It is sweetened so it will make the waffles quite sweet. I use the kababyan brand but any ube halaya jam will work with this recipe. This can be found at any Asian supermarket or Filipino shop. Look for it in the middle aisle. An alternative is to make your own ube puree with fresh sweet purple yam. I have not personally made these waffles with fresh purple yam so I wouldn’t know how to make it.

water. Use to mix the puree and ube extract. You can even use coconut water to enhance the coconut flavor for this recipe. Make sure to use clear coconut water no coconut bits.

ube extract. This is an artificial flavoring and color to help make a vibrant and deeper purple waffle. This is optional however I do like to use it to get a nice purple color. Ube extract can be found at Asian supermarkets near all the spices and other artificial flavor extracts. If you want to leave this out but want the vibrant purple color, use purple food coloring the enhance the color of the waffles.

egg. I use any eggs to help create fluffy waffles

coconut cream. Coconut cream is key to get that nutty flavor in the waffles. It has a distinct flavor and brings out that ube flavor. It’s a perfect combination. Use any brand of coconut cream. Coconut milk also works as well but it does have a more liquid consistency. Your batter might be more runny but it won’t affect the waffles once its cooked

vanilla extract. Adds a nice hint of vanilla flavor to the waffles.

oil. Used to coat the waffle iron. Feel free to use any type of neutral oil that’s in your pantry. If you hae oil spray that will work even better.

mochiko flour. The flour is key to getting a chewy inside. I use Blue Star Koda Farms mochiko flour. I haven’t used any other flour or combination of different flours so I wouldn’t be able to speak to using an alternative. The Blue Star Koda Farms mochiko flour at any Asian supermarket near the starches section.

baking powder. Will help make the waffles rise. Make sure to use baking powder and not baking soda.

sugar. I use white sugar for this recipe. 

salt. Helps to highlight the flavors of the ube and coconut cream.

How to make?

Ube mixture. In a small mixing bowl combine the ube Malaya jam, water and ube extract. 

Dry Ingredients. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.

Wet ingredients. In a separate large bowl whisk together the egg, coconut milk, vanilla extract and ube mixture.

Preheat the waffle iron. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set to medium-high or setting 4 out of 5.

Combine wet and dry ingredients. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.  

Cook waffles. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it’s done cooking.

Cool and enjoy. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit.

Equipment

I use the Cuisinart round 4 slice Belgian waffle maker. Any waffle maker will work with this recipe. I love that this machine will beep once the waffle is ready.

Recipe FAQs

Can I add syrup to the waffles?

You can use any syrup. I use maple syrup on my waffles. These ube mochi waffles are already quite sweet from the ube puree so eating this with some ripe berries is perfect. But if you have a sweet tooth and would like to top it with some syrup feel free to do so.

Is ube the same thing as taro?

Ube and taro are completely different. Taro is a common Asian root ingredient used for braising with meats and desserts. Check out my Vietnamese Chicken Curry if you are looking for a recipe that uses taro.

Can I use frozen ube mash instead?

Yes if you want to skip using ube halaya jam making your own or frozen ube mashed will work as well. It will be less sweet since the ube halaya jam is sweetened. Add an extra 1/3 cup of sugar if you prefer the waffles to be more sweeter if you deiced to make your own ube puree.

Pro Tips

Sift the dry ingredients. Doing this will ensure you get any lumps out of the flour and create a even mochi waffle. The mochi flour is finer and can clump easily.

Use sweet mochiko flour. This is key to getting a chewy inside and crispy outside. I really stress this because using Blue Star Koda Farms mochiko flour has never failed for me. 

Ube extract. It’s the key to getting a beautiful and vibrant purple mochi waffle. 

Eat immediately. There is nothing more satisfying than taking a huge bite into a freshly made ube mochi waffle. It literally makes me keep going back for more.

How to serve

The waffles pair well with any fruit and a cup of coffee for breakfast. Try it with my pumpkin spice latte with Vietnamese coffee during the fall and winter seasons. During the summer you can pair this with a smoothie for breakfast. Try the Vietnamese papaya smoothie or Vietnamese avocado smoothie

How to store

Store these in an airtight container in the refrigerator for up to 5 days.

How to store

Reheat these in the toaster oven for 3-4 minutes. They crisp up well and taste just as good as when they first come off the waffle maker.

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