Crispy-Outside, Chewy-Inside Ube Mochi Waffles: A Filipino-Inspired Breakfast Delight

There’s something magical about the moment when a waffle iron beeps and you lift the lid to reveal a perfectly golden, steam-rising waffle. But today, we’re not just making any waffle—we’re creating something extraordinary that combines Filipino flavors with a beloved breakfast classic. These Ube Mochi Waffles feature a stunning purple hue, a crispy exterior that crackles when you cut into it, and a delightfully chewy, mochi-like interior that makes each bite an experience to remember.

I first discovered the joy of ube during a trip to the Philippines, where this vibrant purple yam flavors everything from ice cream to cake. When I returned home, I became obsessed with incorporating this subtly sweet, nutty flavor into my favorite breakfast foods. After countless tests (and many purple-stained countertops), I’ve perfected these ube mochi waffles that balance traditional Filipino flavors with the comforting breakfast treat we all know and love.

Whether you’re already an ube enthusiast or trying it for the first time, these waffles will transform your breakfast routine with their eye-catching color and unique texture. Let’s dive into the wonderful world of ube mochi waffles!

What Makes These Waffles Special

Before we get to the recipe, let me explain what makes these waffles truly stand out:

Ube: This Filipino purple yam gives these waffles their gorgeous color and unique flavor—subtly sweet with hints of vanilla and pistachio.

Mochi Texture: Unlike traditional fluffy waffles, these have a delightful chew thanks to sweet rice flour (also called glutinous rice flour or mochiko).

Texture Contrast: The exterior stays perfectly crisp while the interior remains tender and chewy—it’s the best of both worlds!

Make-Ahead Friendly: The batter can be prepared the night before, making these perfect for busy mornings or weekend brunches.

Ingredients You’ll Need

For the Waffles:

• 1 cup sweet rice flour (mochiko)
• ½ cup all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup coconut milk (full-fat, canned)
• ¼ cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 2 tablespoons ube extract or ube flavoring
• 1 teaspoon vanilla extract
• ¼ cup ube halaya (purple yam jam) or mashed ube

For Serving (Choose Your Favorites):

• Coconut whipped cream
• Fresh fruit (mangoes, berries, bananas)
• Pure maple syrup
• Ube jam (additional)
• Toasted coconut flakes
• Condensed milk drizzle
• Crispy coconut chips

The Science Behind Mochi Waffles

What makes mochi-style waffles different from traditional waffles is the use of sweet rice flour (mochiko). This special flour contains high amounts of amylopectin, a type of starch that creates that signature chewy texture. When combined with moisture and heat, it develops elasticity while maintaining a soft bite.

The secret to achieving the perfect balance of crispy exterior and chewy interior lies in these key techniques:

1. Temperature contrast: Starting with a very hot waffle iron creates that immediate outer crust
2. Fat distribution: The melted butter helps create crispy edges
3. Proper hydration: The ratio of liquid to flour is crucial—too much makes soggy waffles, too little makes them dry
4. Rest time: Allowing the batter to rest gives the rice flour time to fully hydrate

Step-by-Step Instructions

Preparing the Batter:

1. In a large bowl, whisk together sweet rice flour, all-purpose flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the eggs, then add coconut milk, sugar, melted butter, ube extract, and vanilla extract. Whisk until well combined.
3. Add the wet ingredients to the dry ingredients and mix just until incorporated—a few small lumps are okay.
4. Gently fold in the ube halaya or mashed ube until evenly distributed throughout the batter. The mixture will be thick and slightly sticky.
5. Let the batter rest for at least 15 minutes (or overnight in the refrigerator, covered). This resting period is crucial for hydrating the rice flour and developing that perfect mochi texture.

Cooking the Waffles:

1. Preheat your waffle iron to medium-high heat. When it’s fully heated, lightly coat with cooking spray or brush with melted butter.
2. Pour about ½ cup of batter (amount will vary depending on your waffle iron size) into the center of the waffle iron. Use a spatula to spread it slightly—the batter will be thick.
3. Close the lid and cook for 5-6 minutes, or until the steam significantly reduces and the waffle is golden brown on the outside. DO NOT open the waffle iron too early—this is crucial for developing that crispy exterior.
4. Carefully remove the waffle using wooden chopsticks or a fork (the inside will be very hot and sticky when first removed).
5. For maximum crispiness, place finished waffles directly on the rack of a 200°F oven while you make the remaining waffles.

Pro Tips for Perfect Ube Mochi Waffles

After many batches of testing (and some purple disasters), I’ve discovered these crucial tips for success:

• Don’t overmix the batter – Gentle mixing prevents the development of gluten, which keeps the waffles tender
• Be patient with cooking time – These need longer than regular waffles; wait until steam subsides significantly
• Use room temperature ingredients – Cold ingredients won’t blend as smoothly
• Find quality ube extract – Look for McCormick or Butterfly brand for the most authentic flavor
• Control the moisture – If using homemade ube halaya that’s very wet, reduce the coconut milk by 2 tablespoons
• Belgian vs. Regular waffle iron – Both work, but Belgian makes thicker, chewier centers
• Keep them warm properly – Place directly on oven rack rather than stacking (which makes them soggy)

Variations to Try

The basic ube mochi waffle recipe is wonderful on its own, but here are some exciting variations I’ve developed:

Coconut Ube Mochi Waffles

Add ¼ cup toasted coconut flakes to the batter and replace vanilla extract with coconut extract.

Chocolate Marble Ube Waffles

Prepare a small amount (¼ cup) of chocolate batter by mixing cocoa powder with a portion of the original batter. Swirl into the purple batter before cooking.

Pandan-Ube Swirl Waffles

Divide batter in half. Keep one half purple with ube. Add 1-2 teaspoons pandan extract to the other half for a green color. Swirl together for a Filipino-inspired color combination.

Extra Crispy Version

Add 1 tablespoon of oil to the batter and increase cornstarch to 3 tablespoons for an even crispier exterior.

Troubleshooting Common Issues

Make-Ahead and Storage Tips

These ube mochi waffles work beautifully for meal prep. Here’s how to store and reheat them:

Batter Storage:

• Refrigerate: Cover and refrigerate batter for up to 24 hours. Let sit at room temperature for 10 minutes before cooking.
• Note: Batter will thicken when cold; add 1-2 tablespoons of coconut milk to thin if necessary.

Cooked Waffle Storage:

• Refrigerate: Allow waffles to cool completely, then store in an airtight container with parchment paper between each waffle. Good for 3-4 days.
• Freeze: Freeze completely cooled waffles in a single layer, then transfer to a freezer bag with parchment paper between each waffle. Good for up to 3 months.

Reheating for Maximum Crispiness:

• Toaster: For quick reheating of 1-2 waffles, pop them in the toaster on a medium setting.
• Oven: Place waffles directly on the rack in a 350°F oven for 5-7 minutes (fresh) or 8-10 minutes (frozen).
• Air Fryer: 350°F for 3-4 minutes creates incredibly crispy reheated waffles.
• Avoid Microwaving: This will make them soft and gummy rather than crispy.

Serving Suggestions

The vibrant purple color and unique flavor of these waffles deserve creative serving ideas! Here are my favorite ways to enjoy them:

Traditional Filipino-Inspired:

• Drizzle of condensed milk
• Fresh mango slices
• Extra dollop of ube halaya
• Sprinkle of latik (coconut curds)

Modern Brunch Style:

• Coconut whipped cream
• Mixed berries (strawberries, blueberries)
• Light drizzle of maple syrup
• Dusting of powdered sugar

Dessert Version:

• Vanilla or coconut ice cream
• Chocolate sauce
• Toasted macadamia nuts
• Caramelized banana slices

Complete Breakfast Plate:

• Crispy bacon (the sweet-salty combination is incredible)
• Fresh tropical fruit salad
• Greek yogurt with honey

Nutritional Information

Here’s the approximate nutritional breakdown per waffle (recipe makes 6 waffles):

Note: Values are approximate and may vary based on specific ingredients used.

Where to Find Ube Ingredients

Finding quality ube ingredients is essential for this recipe. Here’s where I source mine:

• Asian grocery stores: Most carry ube extract, sweet rice flour, and sometimes fresh or frozen ube
• Filipino specialty shops: Best for finding authentic ube halaya (jam)
• Online retailers: Amazon, Weee!, and Fil-Stop carry most needed ingredients
• Specialty food stores: Some Whole Foods and international markets now carry ube products
• Make your own ube halaya: If you can find fresh or frozen ube, you can make your own jam by cooking it with coconut milk and sugar

The History Behind These Waffles

While traditional Filipino cuisine doesn’t include waffles, this recipe represents the beautiful fusion of cultures that happens in modern kitchens. Ube has been a staple in Filipino desserts for generations, particularly in treats like halo-halo and ube halaya.

Meanwhile, mochi-style foods have been popular throughout East Asia, particularly Japan, for centuries. The chewy texture of mochi is created through the pounding of glutinous rice until it develops its characteristic elasticity.

These waffles honor both traditions while creating something entirely new—bringing together Filipino flavors, Japanese textures, and American breakfast culture in one delicious dish.

Frequently Asked Questions

Can I use ube powder instead of extract? Yes! Use 2-3 tablespoons of ube powder and add it to the dry ingredients. You may need to increase the coconut milk by 2 tablespoons as the powder can absorb moisture.

Is there a substitute for sweet rice flour? Unfortunately, nothing provides the same chewy texture as sweet rice flour. Regular rice flour will make a more traditional waffle texture. For a gluten-free option that maintains some chewiness, try using tapioca starch for half of the sweet rice flour.

My waffles aren’t purple enough. What should I do? Ube extract brands vary in concentration. You can add an additional 1-2 teaspoons of extract or a drop of purple food coloring if desired.

Can I make these dairy-free? Absolutely! Replace the butter with coconut oil for a delicious dairy-free version.

What if I can’t find ube halaya? You can omit it and increase the ube extract by 1 teaspoon. Alternatively, you can use purple sweet potato puree as a substitute, though the flavor will be slightly different.

Do I really need to let the batter rest? Yes! The resting time is crucial for hydrating the sweet rice flour properly. Even 15 minutes makes a difference, but longer is better.

My waffles are sticking to the iron despite greasing it. Help! Mochi waffles are stickier than traditional waffles due to their higher sugar content and glutinous rice flour. Make sure your waffle iron is well-preheated before adding batter, and consider adding a bit more fat to the batter itself.

Can these be made ahead for a brunch party? Absolutely! Make them up to a day ahead and reheat in a 350°F oven directly on the rack for 5-7 minutes just before serving.

A Personal Note

I’ve made these waffles for countless weekend brunches, special occasions, and even midnight cravings. There’s something particularly satisfying about cutting into that crisp exterior and discovering the chewy purple center—a textural experience that never gets old.

What I love most about this recipe is how it introduces people to Filipino flavors in an approachable way. Many friends who’ve never tried ube before have become instant fans after tasting these waffles, often asking where they can find ube to experiment with in their own kitchens.

If you’re new to cooking with ube, consider this recipe your gateway to a world of purple-hued deliciousness. And if you’re already an ube enthusiast, I hope these waffles bring a new dimension to your appreciation of this versatile ingredient.

Remember that cooking is about experimentation and joy—so don’t worry if your first batch isn’t perfect. Each waffle iron behaves differently, and you’ll quickly learn the ideal cooking time for yours. The journey to perfect ube mochi waffles is just as delightful as the destination!