These Ube Mochi Waffles are inspired by the Trader Joe’s Ube Mochi Pancake Waffle Mix. I was only able to buy them once before they sold out at all my local Trader Joe’s – I was determined to figure out how to make these myself. It took a few trials, but I’m really happy with my made-from-scratch version. These are essentially Hawaiian Butter Mochi, in waffle form – the base ingredients are pretty much identical. I use ube jam and ube flavoring in these, so they have a deeper purple color compared to the Trader Joe’s mix – but the texture and flavor are very similar – slightly crisp on the outside and satisfyingly chewy on the inside.
Check your local Vietnamese or Filipino market to find Ube Flavoring (order here) and Ube Jam (order here). You can also substitute the Ube Jam with ⅓ Cup cooked grated Ube + 2 Tablespoons Sugar. You can find grated ube in the frozen section at Asian Markets, at Vietnamese markets it’s called khoai mỡ
If you want the waffles to have a chewier texture, use a Belgian Waffle Maker
You can serve the Ube Mochi Waffles with Coconut Whipped Cream (recipe here). If you want the ombre effect, color half of the whipped cream with a few drops of Ube Flavoring and fill the bag as pictured below. I used a Wilton 2D Piping tip (purchase here).
Another idea is to serve these with Ube Ice Cream, look for Magnolia brand ice cream at your local Asian markets. Trader Joe’s occasionally carries Ube Ice Cream, but it’s a seasonal item. 
