Ube Mochi Waffles
Recently, my mom mistakenly bought ube at the grocery store thinking they were purple japanese yams, so we had an abundance of ube laying around at home and no idea what to do with them. I tried substituting ube into my sweet potato iced latte, and while it was yummy, it was impossible for my family to “drink” the ube away. So, I came up with something new: Ube Mochi Waffles!
They taste just like mochi donuts– crispy on the outside and chewy on the inside–but are more moist and involve less work. The added sugar content in this recipe is pretty low, so it can be eaten as breakfast. Also, just look at the gorgeous purple color on these waffles! While coming up with this recipe, I was inspired by the leftover ube paste I already made so I mixed everything together and had waffles ready in under 10 minutes. However, even if you’re making these from scratch, they’re still easy: steaming and mashing the ube is very quick if you work in batches.
My sister likes these more than regular waffles, and I think they’re perfect for desserts and special breakfasts. We topped ours with a bit of Ube paste and freshly whipped cream.
Kitchen Bop Music Rec: Lovesick Girls by BlackPink!
Ube Mochi Waffles
Ingredients
- ½ cup of ube paste blend steamed ube and milk together until you reach a consistency slightly thicker than applesauce
- ¼ cup of all-purpose flour
- ¾ cup of glutonious rice flour mochiko
- 1 egg
- 1 tsp baking powder
- 3 tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- Milk to thin out batter to correct consistency usually around 2 – 4 tbsp
Instructions
- In a large bowl, combine the ube paste, egg, vanilla extract, and 2 tbsp of milk
- Sift in the flours, baking powder, sugar, and salt into the wet ingredients. Mix until incorporated.
- Add more milk if needed. Batter should have a slightly thicker consistency than pancake mix
- Cook in a waffle maker. Enjoy plan or with ice cream, whipped cream, or fresh fruits!