Ube Mochi Waffles ( Purple Sweet Potato Mochi Waffles)
Crispy on the outside, soft and chewy middles, these ube waffles are perfect for any breakfast, brunch or brinner meal!
Ingredients
- 1 ½ cups mochiko rice four
- ½ cup all purpose flour
- 2 tablespoon cornstarch
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup sugar
- ¼ cup coconut oil melted
- ¾ cup roasted and mashed ube yam or purple sweet potato could also be pressed through a potato ricer *
- 2 eggs separated
- 1 -2 teaspoon ube flavor/color optional -this will make a richer purple color
- 1 ½ c milk coconut, macadamia, dairy milk
Instructions
- Preheat waffle iron. Spray with cooking spray or brush with coconut oil
- In a small bowl whisk together the flours, cornstarch, baking powder and salt. In a separate larger bowl whisk together the sugar, coconut oil, mashed sweet potato, egg yolks, optional flavoring/coloring.
- Add in the flour mixture to the sweet potato mixture and mix until starting to come together then add in the milk and mix until well combined. This mixture will be pretty thick but smooth.
- Whip the egg whites until medium-stiff peaks, then fold into the waffle batter until no white streaks remain
- Pour a heaping half a cup of batter into the waffle iron and cook for 3-4 minutes, until the steaming has started to slow down and the waffles start to turn golden but are still mostly purple.
- Keep waffles warm in a low temp oven directly on the rack or on the counter on a wire cooling rack until all are cooked. Serve with fresh fruit and syrup of choice.
Notes
* For making the roasted, mashed ube yam or purple sweet potatoes wash the potatoes then pierce a few times with a fork. Wrap in foil and roast for an hour at 400 Deg F. Cool for 10 min or until cool enough to handle, unwrap the foil, peel and mash. The mashed potato could be pressed through a ricer if you have one, but isn't necessary. This can be done a day ahead of time. Bring to room temp before adding to waffle batter.
If using frozen shredded ube, thaw then cook with ¼ cup coconut milk to get it soft enough to mash. Then follow the recipe as stated