The Happy Home Cook: Ube Mochi Waffles
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Ube Mochi Waffles
Top it with macapuno and a drizzle of coconut caramel sauce. Yum!
Ingredients
(Makes 7 5-inch waffles)
2 ½ cups Mochiko Sweet Rice Flour (I used the Koda Farms brand)
7 tablespoons sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 can (12 fl oz) evaporated milk
2 eggs, room temperature
1 ½ teaspoons ube flavoring
Procedure
1) Combine and whisk sweet rice flour, sugar, baking powder and salt.
2) In a separate bowl, whisk eggs, milk and ube flavoring until well-combined.
3) While stirring, gradually add dry ingredients to the wet ingredients. Whisk until smooth and no more lumps visible.
Note : Batter will be very thick.
4) Scoop ½ cup of the batter and pour into the greased preheated waffle iron. Cook for 3 to 5 minutes or until golden brown.
5) Serve with your favorite toppings.
Coconut Caramel Sauce
Combine 1 cup coconut milk, 1/2 cup brown sugar and 1/4 teaspoon salt. Cook over medium heat until reduced and thickened.
HOW TO STORE : Lay waffles in a single layer on a baking sheet. Freeze for few hours until they become hard. Wrap waffles individually with plastic wrap (to minimize freezer burn) and place wrapped waffles in a freezer bag.
Recipe adapted from "Keeping It Relle".
Reposted with the author's permission from the Filipino Cooking Group Facebook page.
Melody Abrera Hu was born and raised in the Philippines and moved to the USA when she was 29 years old. She is a stay-at-home mom, a homecook/homebaker and the creator of Maja's Kitchen Creations (Facebook, Instagram and Youtube).
