You’re only 4 ingredients away from crispy-chewy mochi waffles! Make this popular favorite at home in 10 minutes or less!
Have you ever wondered how cafes or restaurants create those luxurious mochi pancakes?? You know, thick and crunchy on the outside with pillowy and chewy in the center when you pull them apart *drool*
If you’re craving an upgrade in your waffles, I’ve got you covered!
What is Ube & How is it Different Than Taro?
Ube is a type of sweet yam that originates from the Philippines. If you haven’t tried it yet, you’re missing out! It’s vibrantly purple and subtly sweet.
Ube and taro are sometimes mistakenly referred to interchangeably, however, they’re completely different roots. Ube has a brown exterior with a sold purple center, while taro has a mostly white center with flecks of purple.
Taro can be used in sweet or savory dishes, whereas ube is used for desserts because of its sweetness.
Key Ingredients for Chewy Ube Mochi Waffles
- Ube Ice Cream: Using melted ice cream is a quick hack to making these waffles since it already has many of the ingredients you’d need (Ube extract, eggs, sugar, salt, etc.). Imagine all the time and money you’re saving of using 1 ingredient instead of 5+ ingredients! You can find ube pancakes at your local Asian market, such as Seafood City.
- Coconut Milk: Ube and coconut are a match made in heaven! The subtle coconut flavor pairs so well, but also helps give the rice flour the extra chewy texture you know and love.
- Baking Powder: The baking powder is a leavening agent that’ll help your ube waffle rise and create a light texture. A little goes a long way here! Even with a small amount, you’ll create a beautifully golden crust.
- Mochiko Rice Flour: All-purpose or just any rice flour will do. To create the signature sweet chewy texture, you’ll need sweetened rice flour. The Mochiko brand is the most popular and now accessible at even some Walmarts in the Asian section!
These waffles are best enjoyed fresh but if you happen to have any leftovers, store them in an airtight container to prevent them from hardening. You can reheat them in the microwave for 15 seconds at a time. Enjoy!
More Easy Breakfast Favorites You’ll Love!
- Tomato and Egg Stir-Fry (10 Minutes or less!)
- Longanisa Breakfast Burrito (Perfect on the Go!)
- Omurice Omelette (Restaurant-Quality at Home!)
- Adobo Fried Rice Omelette (SO Easy!)
- 5-Minute Egg Fried Rice (Easiest Fried Rice EVER!)
Did You Make This Recipe & Hungry for More?
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Ube Mochi Waffles
- ½ cup ube ice cream
- ¼ cup coconut milk
- ¾ cup Mochiko flour
- ¼ teaspoon baking powder
- 2 tablespoons ube jam (also called ube halayan), optional for serving
- 1 tablespoon coconut strips optional for serving
- Pre-heat waffle iron on high.
- In a microwave-safe bowl, add in ube ice cream and microwave for about 45 seconds, or until it’s melted.
- Add coconut milk, Mochiko flour, and baking powder until it’s combined into a thick batter.
- Lightly brush the waffle iron with oil then scoop the batter into the waffle iron. Cook for about 5 minutes or until the waffle is golden. Remove from the waffle iron and top with ube jam and coconut strips if desired. Enjoy immediately!
- Storage & Reheating: These waffles are best enjoyed fresh but if you happen to have any leftovers, store them in an airtight container to prevent them from hardening. You can reheat them in the microwave for 15 seconds at a time.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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