Ube Mochi Waffles: Chewy, Crispy & Colorful Brunch Delight

If you’re a fan of chewy mochi and you love the comfort of a golden, crispy waffle—get ready. Ube mochi waffles are the ultimate fusion of two favorite textures: soft, stretchy mochi and crunchy-edged waffles. Add in the sweet, nutty flavor and eye-catching purple hue of ube, and you’ve got a breakfast (or dessert!) that’s as beautiful as it is satisfying.

These waffles are naturally gluten-free, thanks to mochiko flour (sweet rice flour), and have that irresistible chew that sets them apart from traditional waffles. Whether you’re looking to switch up your brunch game or explore Filipino-inspired flavors, this recipe is a must-try.

What is Ube?

Ube (pronounced “oo-beh”) is a purple yam native to the Philippines. It’s often confused with taro but has a distinct flavor: sweet, nutty, and slightly vanilla-like. Ube is used in everything from cakes to ice cream, and it’s especially popular in modern Asian fusion desserts.

You can find ube in several forms:

• Ube halaya (sweet jam or paste)
• Ube extract (for flavor and color)
• Fresh or frozen ube (less common outside the Philippines)

For these waffles, we’ll use ube extract for flavor and color.

Ingredients for Ube Mochi Waffles

Makes: 6 standard waffles

• 1 cup (130 g) mochiko flour (sweet rice flour)
• 1 teaspoon baking powder
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 large egg
• ¾ cup (180 ml) whole milk
• 2 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• ½ teaspoon ube extract (adjust to taste)
• Optional: 2 tablespoons ube halaya for added richness

Toppings (optional):

• Sweetened condensed milk
• Coconut flakes
• Fresh fruit (bananas, mango, or berries)
• Whipped cream
• Ube ice cream

How to Make Ube Mochi Waffles

Step 1: Preheat the Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with nonstick spray or butter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together mochiko flour, baking powder, sugar, and salt.

Step 3: Mix the Wet Ingredients

In another bowl, beat the egg with milk, melted butter, vanilla extract, and ube extract. Add ube halaya here if using.

Step 4: Combine the Batter

Pour the wet mixture into the dry ingredients. Stir just until combined and smooth. The batter will be thick and slightly stretchy.

Step 5: Cook the Waffles

Spoon the batter into the waffle iron and cook until edges are golden and crisp—about 3–4 minutes, depending on your machine.

Step 6: Serve

Serve hot with your favorite toppings. The waffles will be chewy inside with crispy edges—perfect contrast.

What Makes Mochi Waffles Different?

• Texture: Unlike fluffy Belgian waffles, mochi waffles are chewy and stretchy.
• Flour: They use mochiko (sweet rice flour) instead of all-purpose flour.
• Gluten-Free: Naturally gluten-free and safe for those with sensitivities.
• Flavor versatility: Easily adapted with different extracts, jams, or mix-ins.

Variations and Add-Ins

• Coconut milk: Replace half the milk for added richness.
• Matcha: Add 1 tsp matcha powder for a green tea twist.
• Chocolate chip: Stir in white chocolate chips for extra sweetness.
• Savory version: Skip the sugar and add cheese, scallions, and a soft egg.

Tips for Perfect Ube Mochi Waffles

• Don’t overmix the batter—stir just until smooth.
• Let the batter sit for 5 minutes to thicken slightly before cooking.
• Always preheat your waffle iron for crisp edges.
• Use a small ladle to prevent overflow—this batter expands slightly.

Serving Ideas

These waffles are sweet enough on their own, but here are some delicious serving ideas:

• Drizzle with coconut cream and sprinkle toasted coconut
• Top with a scoop of ube ice cream for a dessert twist
• Pair with mango or banana slices for a tropical vibe
• Serve with maple syrup and butter for a classic combo

Storage and Reheating

Store in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.

Freeze in a single layer and transfer to a freezer-safe bag. Reheat in the toaster or oven at 350°F (175°C) for 5–7 minutes until warm and crisp.

Print

FAQs

1. Can I use regular rice flour instead of mochiko?

No. Regular rice flour won’t give the chewy texture. Mochiko or other sweet rice flour is essential for the mochi effect.

2. Where can I find ube extract?

Most Asian grocery stores carry ube extract. You can also find it online on Amazon or specialty baking sites.

3. Can I make the batter ahead of time?

Yes. Make it the night before and store it covered in the fridge. Stir well before using, as it may thicken slightly.

4. Are these waffles gluten-free?

Yes! Mochiko flour is naturally gluten-free. Always double-check your ube extract for gluten content.

5. Can I make them without a waffle iron?

You can use a griddle or nonstick pan to make mochi pancakes, though they won’t have the same crisp edges.

6. How do I know when they’re done?

The waffles will turn golden at the edges and release easily from the iron. Inside, they’ll remain soft and chewy.

7. Can I use almond or oat milk instead of whole milk?

Yes, but the texture may be slightly less rich. Full-fat coconut milk works beautifully too.

8. What if I don’t like ube?

You can substitute the extract with vanilla, coconut, or pandan for a different twist.

9. Are these sweet or savory?

These waffles lean sweet but are mild enough to go either way depending on your toppings.

10. What protein pairs well with these waffles?

Crispy bacon, longanisa (Filipino sausage), or sweet and spicy tofu all work beautifully for a savory-sweet plate.