Ube Mochi Waffle Recipe

Dry mix

In a large bowl whisk together mochiko (sweet rice) flour, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and free of lumps.

Ube blend

In a separate bowl or large measuring cup combine milk, the second cup of whole or coconut milk (if using coconut milk for extra richness), beaten eggs, melted butter, vanilla extract, ube jam (or reconstituted ube powder), and ube extract. Whisk thoroughly until ube jam is fully dispersed and the mixture is a uniform purple color. If the mixture is very thick, add up to 2 tablespoons additional milk, 1 tablespoon at a time, to reach a pourable consistency.

Combine batter

Pour the wet ingredients into the dry ingredients. Using a silicone spatula, fold gently until just combined. The batter should be thicker than a typical American waffle batter because of the mochiko; it will be slightly sticky and elastic. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes to hydrate the mochiko flour and slightly relax the gluten from the all-purpose flour.

Preheat waffle iron

Preheat a nonstick or cast-iron waffle iron (Belgian or Hong Kong-style works well) to medium-high according to the manufacturer's instructions. Brush both plates lightly with melted butter or spray with nonstick spray just before cooking.

Portion batter

Stir the batter gently to reincorporate any settled purple color. Spoon or pour approximately 1/3 to 1/2 cup of batter per waffle cavity (adjust based on the size of your iron). Fill each cavity no more than two-thirds full to allow expansion.

Cook waffles

Close the iron and cook for 4–6 minutes on medium-high, or until the exterior is crisp and set and the interior is cooked through. Mochi waffles brown more slowly — look for deep golden-purple edges and a slightly chewy interior. If your iron has a steam escape, wait until steam diminishes significantly before checking. For crispier waffles, cook an additional 1–2 minutes.

Rest and keep warm

Transfer cooked waffles to a wire rack placed over a baking sheet and keep in a 200°F (95°C) oven while finishing the remaining batter. This prevents sogginess and keeps them crisp.

Optional toppings

Before serving, dust waffles lightly with powdered sugar, drizzle with sweetened condensed milk, sprinkle toasted coconut flakes and chopped macapuno, or add a pat of butter. Serve warm.