Vegan Ube Mochi Waffles

🟣 Vegan Ube Mochi Waffles

Chewy on the inside, crisp on the outside – made with glutinous rice flour and naturally coloured with purple yam.

🧂 Ingredients (Makes 3–4 waffles)

• 120g glutinous rice flour (a.k.a. mochiko flour)

• 40g plain flour

• 2 tbsp sugar

• 1 tsp baking powder

• Pinch of salt

• 150ml coconut milk

• 50ml plant milk (e.g. soy, oat, almond)

• 2 tbsp neutral oil (e.g. sunflower or canola)

• 2–3 tbsp ube halaya (purple yam jam)*

• 1 tsp ube extract (optional, for colour & aroma)

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat waffle iron
Plug in your waffle maker and let it preheat to medium-high heat.

Step 2: Mix dry ingredients
In a large bowl, whisk together glutinous rice flour, plain flour, sugar, baking powder, and salt.

Step 3: Combine wet ingredients
In a separate bowl, mix coconut milk, plant milk, oil, ube halaya, and ube extract (if using). Stir until the ube jam is fully incorporated.

Step 4: Make the batter
Gradually pour the wet mixture into the dry ingredients. Stir well until a smooth, thick batter forms. It should be thicker than pancake batter but still scoopable.

Step 5: Cook the waffles
Lightly grease the waffle iron if needed. Pour or scoop batter into the center and spread evenly. Close the lid and cook for 4–6 minutes until crispy on the outside and golden purple.

Step 6: Serve
Let cool slightly for crispiness. Serve warm with coconut whipped cream, maple syrup, or extra ube halaya on top.