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5 from 1 vote

Vegan Ube Waffle (Dairy-Egg Free Purple Yam Waffle)

Course Breakfast, Brunch, Dessert, Snack
Cuisine Asian, Asian American, Filipino, Filipino American
Keyword appetizer, Asian Recipe, Breakfast, Breakfast Food, Brunch, Ube, Ube Waffles
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 waffles
Author The Earth Kitchen

Equipment

  • waffle maker
  • Mixing bowls
  • measuring cup
  • food scale (optional but highly recommended)
  • sifter (sieve)
  • spatulas / whisk
  • rubber tong
  • ladle or large cookie scoop
  • cooling rack

Ingredients

DRY INGREDIENTS

  • 1 cup (140g) all purpose flour sifted
  • 2 tbsp (16g) glutinous rice flour sifted
  • 1 tbsp (6g) arrow root starch sifted (or substitute with corn starch)
  • ¼ cup (40g) organic sugar (cane or plain granulated sugar)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

LIQUID INGREDIENTS

  • 1 cup (253g) full fat coconut milk room temperature (or in liquid form)
  • ½ tbsp apple cider vinegar (or lemon juice)
  • 3 tbsp (40g) melted butter
  • 1 tbsp ube flavored extract with purple color

OTHER INGREDIENTS TO SERVE

  • vegan butter
  • maple syrup
  • organic powdered sugar (optional)

Instructions

PREPARATION

  • Preheat waffle maker and spray with cooking spray or brush with melted butter / oil.

FOR THE BATTER

  • Mix together wet ingredients such as the flour, glutinous rice flour, arrow root starch, sugar, baking powder & soda, and salt. Whisk together until well combined. Set aside.
  • On a separate bowl, mix together the wet ingredients such as coconut milk, apple cider vinegar, ube extract, & melted butter. Whisk until all ingredients are fully whisked together.
  • Pour liquid ingredients into dry ingredients. Using a rubber spatula, gently fold wet & dry ingredients together until all dry flour has dissolved.
  • Be gentle, and ensure that batter is not over mixed. Lumps on the batter is okay.

COOKING

  • Prepare pre-heated waffle maker.
  • Using a ladle (or cookie scoop), pour waffle batter into waffle maker. Press down and let it cook between 4-7 minutes. Depending on how much batter you put, it may / may not take longer. For this recipe, waffles are around 4" in diameter.
  • Open waffle maker, you'll know waffle is fully cooked if exterior is golden brown. Flip on the other side (optional) and press for another 2-4 minutes to give it a crispier exterior.
  • Set aside and allow waffles to cool 5-10 minutes before serving. Waffles may seem very soft or undercooked, this is normal. Give it time to cool to firm up and crisp. Texture should be firm and chewy, yet airy in the center.

Notes

  1. NO WAFFLE MAKER? No worries! These would make great pancakes. Preferably cook on a cast iron griddle to give it a crispy exterior. 
  2. UBE EXTRACT - You can find ube extract (with purple coloring) in many Filipino/Asian groceries. Do not overdo the extract, or apply more as you wish, as it can leave a bitter after taste. You may ask, can you use natural ube or purple yam jam? For this recipe, no. It may compromise the texture. 
  3. USE FULL FAT COCONUT MILK - Waffle is richer and gives a great flavor combined with ube. In addition, adding apple cider vinegar (or any form of acidity - like lemon juice) will mimic "buttermilk". To give the waffles a (slightly) tangy flavor.
  4. ADD GLUTINOUS RICE FLOUR & ARROW ROOT STARCH - Since we are not using eggs, rice flour and arrow root starch will help with give the waffles a nice soft, airy texture. Rice flour will also give the waffles a nice chewy texture, similar to mochi waffles.