Ube Mochi Waffles
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.
Ingredients
Instructions
Ube mixture. In a small mixing bowl combine the ube halaya 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.
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Continue Reading at Cookwithchung →Chef's Notes
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.
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Reviews from the Original Source
These turned out great!
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