Crispy Ube Mochi Waffles (Gluten-Free)

Ingredients

• 1.5 cups Sweet Rice Flour (Mochiko)
• 0.33 cup Granulated Sugar
• 1 tsp Baking Powder
• 0.75 cup Coconut Milk
• 2 tbsp Melted Butter or Coconut Oil
• 1 pc Egg
• 0.25 cup Ube Halaya
• 1 tsp Ube Extract

Instructions

1. Whisk Batter Whisk mochiko, sugar, and baking powder. Add coconut milk, egg, melted butter, ube halaya, and ube extract until smooth.
2. Bake in Waffle Iron Preheat waffle maker and grease lightly. Pour batter into iron and cook for 4-5 minutes until steam stops and exterior is crisp.
3. Serve Hot Serve immediately with warm maple syrup, coconut condensed milk, or a scoop of ube halaya.

Pro Tips

• Do not open the waffle maker too early! Mochi batter needs full steam release to crisp up without sticking.

Variations

• Ube Mochi Pancakes: Fry batter in a non-stick skillet for 2 mins per side.

Nutrition (estimated, per serving)

260 calories · 44g carbs · 4g protein · 8g fat · 16g sugar · 1.5g fiber

More Breakfast Recipes

• Ube Coconut Overnight Oats
• Ube Crumb Coffee Cake
• Liège Waffles with Whipped Ube Halaya
• Caramelized French Toast with Ube Yogurt Cream and Granola