I still remember the first time I tasted ube mochi waffles at a tiny brunch spot in Manila. That gorgeous purple color caught my eye immediately, but the first bite? Wow! The crispy edges gave way to this incredible chewy center that made me stop mid-conversation. I knew right then I had to recreate that magic at home. These ube mochi waffles combine the earthy sweetness of purple yam with that signature mochi bounce – it’s like breakfast and dessert had the most delicious baby. Trust me, once you try that vibrant purple batter sizzling on your waffle iron, you’ll be hooked too!

Why You’ll Love These Ube Mochi Waffles

Let me tell you why these ube mochi waffles will become your new breakfast obsession:

That chewy, slightly sticky texture from the mochiko flour makes every bite so satisfying – like a waffle and mochi dessert combined!
The natural sweetness of ube gives them this gorgeous purple hue and earthy vanilla-like flavor you won’t find in regular waffles
So easy to whip up – just mix, pour, and let the waffle iron do its magic (perfect for lazy Sunday mornings!)
Naturally vegetarian-friendly with simple ingredients you can feel good about

Seriously, one taste of that crispy outside with the chewy inside, and you’ll understand why I make these at least twice a week!

Ube Mochi Waffles Ingredients

Here’s everything you’ll need to make these magical ube mochi waffles – I promise it’s a short list with big flavor!

1 cup ube puree (fresh or frozen – thaw if frozen, and trust me, the real purple yam makes all the difference)
1 cup mochiko (sweet rice flour) – this is the secret to that amazing chew!
1/2 cup sugar (I like to use granulated, but you can adjust to your sweetness preference)
1/2 cup full-fat coconut milk (it adds such a lovely richness – don’t skimp!)
2 large eggs (room temperature helps them incorporate better)
1 tsp baking powder (for just the right lift)
1/2 tsp vanilla extract (it makes the ube flavor pop)
Pinch of salt (balances all the sweetness perfectly)

See? Simple ingredients that come together to create something truly special. Just wait until you smell that ube-coconut aroma filling your kitchen!

How to Make Ube Mochi Waffles

Okay, let’s make some magic happen! These ube mochi waffles come together so easily – just follow these simple steps:

Preheat your waffle iron to medium-high heat (about 375°F). While it heats up, give it a light spray with non-stick cooking spray. You’ll thank me later when your waffles pop right out!
Mix your wet ingredients: In a large bowl, whisk together the ube puree, coconut milk, eggs, and vanilla extract until smooth. I like to use a hand whisk for this – it helps break up any ube clumps beautifully.
Combine dry ingredients separately: In another bowl, mix the mochiko flour, sugar, baking powder, and salt. This ensures everything gets evenly distributed without overmixing later.
Bring it all together: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. The batter should be thick but smooth – like purple pancake batter with tiny ube specks. A few small lumps are totally fine!
Cook to perfection: Pour about 1/3 cup batter onto your preheated waffle iron (amount varies by iron size). Close and cook for 4-5 minutes until golden and crisp. That first whiff of ube and coconut? Heavenly!
Serve immediately with your favorite toppings while they’re still warm and crispy.

Pro Tips for Perfect Ube Mochi Waffles

Here are my hard-learned secrets for waffle success:

Don’t overmix the batter – it makes waffles tough. Just stir until no dry flour remains.
Grease your waffle iron well between batches – that mochi makes them sticky!
If your first waffle sticks, don’t panic – just adjust the cooking time or temperature slightly.
Keep cooked waffles warm in a 200°F oven on a wire rack – they’ll stay crisp while you finish the batch.

Ingredient Substitutions & Notes

Want to tweak these ube mochi waffles? Here’s what works (and what doesn’t!):

Coconut milk: Almond milk works in a pinch, but your waffles won’t be as rich. If using, add 1 tbsp melted butter to compensate.
Sugar: Honey or maple syrup can replace granulated sugar – just reduce other liquids slightly since they add moisture.
Ube puree: In emergencies, 1 tsp ube extract + 1 cup mashed sweet potato mimics the flavor, but the color won’t be as vibrant.
Mochiko flour: No substitutes here – regular flour changes the texture completely (trust me, I’ve tried!).

Remember: every swap changes the final product slightly, so adjust expectations accordingly!

Serving Suggestions for Ube Mochi Waffles

Oh, the fun part – dressing up these gorgeous ube mochi waffles! My favorite way? A generous drizzle of ube syrup (that purple-on-purple action is stunning) with a dollop of whipped cream. Fresh mango slices add a tropical twist, while toasted coconut flakes bring extra texture. For dessert vibes, a scoop of vanilla ice cream melts beautifully over the warm waffles. Honestly though? They’re so delicious plain that I often catch myself nibbling them straight off the cooling rack – no toppings needed!

Storing and Reheating Ube Mochi Waffles

Here’s how to keep your ube mochi waffles tasting fresh and delicious! Let them cool completely first (I know, the temptation is real), then pop them in an airtight container with parchment between layers. They’ll stay perfect for 2 days at room temp or up to a week in the fridge. For that just-made crispness, reheat in a toaster – it brings back that magical crunch better than a microwave ever could. Freeze extras for up to 3 months (just toast straight from frozen when the craving hits!).

Ube Mochi Waffles Nutrition Information

Just so you know, these numbers are estimates – your actual results might vary slightly depending on exact ingredients and waffle size. Per waffle (based on making 4 from this recipe), you’re looking at roughly:

220 calories – not bad for such a treat!
38g carbs (including 2g fiber and 15g sugar)
6g fat (mostly from that luscious coconut milk)
4g protein – hey, eggs count!

Remember, toppings will add more, but honestly? These waffles are worth every delicious bite.

FAQs About Ube Mochi Waffles

Got questions about these purple wonders? I’ve got answers!

Can I use ube extract instead of puree?
You can, but the results won’t be quite the same. About 1 teaspoon extract plus 1 cup mashed sweet potato mimics the flavor, but you’ll lose that gorgeous natural purple color and some of the authentic ube texture. Fresh or frozen ube puree is always best – it’s worth tracking down!

Is mochiko flour gluten-free?
Yes! Sweet rice flour (mochiko) is naturally gluten-free, making these waffles a great option for those avoiding gluten. Just double-check that your baking powder is gluten-free too if that’s a concern.

Why are my waffles sticking to the iron?
Ah, the mochi makes them extra sticky! Make sure your waffle iron is well-greased and properly preheated. If they’re still sticking, try cooking them a minute longer – that extra crispness helps them release better.

Can I make the batter ahead?
I don’t recommend it – mochi batter thickens as it sits. For best results, mix right before cooking. Leftover cooked waffles reheat beautifully though!