Ube Waffle Recipe

Preheat

Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly brush plates with melted butter or spray with nonstick spray just before cooking.

In a large bowl whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined.

In a separate medium bowl, beat the eggs lightly. Add the whole milk, melted cooled butter, and vanilla extract; whisk to combine.

Stir the ube halaya (or ube puree) into the wet mixture until smooth. If using ube extract or food coloring, add it now and mix until uniform. The wet mix will be purple and may have small bits of halaya—break them up with the back of a spoon if needed.

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5–10 minutes to hydrate the flour and relax baking powder.

If batter thickens too much, loosen with up to 2 tablespoons milk. The batter should be pourable but thick enough to hold some shape on the waffle iron.

Spoon or pour recommended amount for your waffle iron (usually 3/4 to 1 cup for Belgian irons) onto the preheated waffle plates. Close the lid and cook until deep golden and crisp, about 4–6 minutes depending on your iron. Repeat to make 4 large Belgian waffles. Transfer cooked waffles to a wire rack in a low oven (200°F / 95°C) to keep warm and crisp while you finish remaining components.

Chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes (cold utensils help the cream whip better).

Add cold heavy whipping cream, powdered sugar, ube halaya (or ube paste), and vanilla extract to the chilled bowl.

Whip on medium-high speed until soft peaks form and the cream is light, billowy, and holds shape (about 2–4 minutes). Taste and adjust sweetness or ube intensity by adding more powdered sugar or a teaspoon more ube paste if desired. Keep chilled until ready to assemble.

If using store-bought passion fruit pulp as a syrup, gently warm 1/2 cup pulp with 1–2 teaspoons sugar in a small saucepan just until sugar dissolves; cool slightly before using.

To make syrup from scratch: combine 1/2 cup passion fruit pulp, 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers for 2–3 minutes to thicken slightly. Remove from heat and stir in 1 teaspoon lemon juice. Cool to room temperature; strain if you prefer a seed-free syrup.

Rinse and pat dry fresh berries. If using strawberries, hull and slice them. Drain mandarin segments if canned; pat dry gently so they don't make the waffles soggy.

Place one warm ube Belgian waffle on a serving plate. Dollop or pipe a generous spoonful (about 1/4 cup) of ube whipped cream in the center.

Arrange mixed berries and mandarin orange segments around and on top of the whipped cream. Sprinkle granola (about 2–3 tablespoons) over the fruit and cream for crunch.

Drizzle 1–2 tablespoons of passion fruit syrup over the waffle, fruit, and cream. Taste and add more syrup if desired for brightness and acidity.

If desired, dust a light sprinkle of powdered sugar over the finished plate for presentation. Serve immediately while waffles are warm and crisp.