Ube Cheesecake Mochi Bubble Waffles Recipe By Kat Lieu

Ube Cheesecake Mochi Bubble Waffles Recipe and photography By Kat Lieu and modernasianbaking.com, all rights reserved

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Hi friends, here’s a fun and easy recipe for you! When I was thinking about how to celebrate Asian American and Pacific Islander Heritage Month (AAPIHM) this year, I thought of this recipe. I had recently purchased a bubble waffle maker (and I love it by the way) and I was nostalgic for the bubble waffles I used to get as a child ($1 for 20 pieces) in NYC Chinatown. It’s also an iconic Hong Kong street food, first made around the 1950s when street vendors needed a way to repurpose broken eggs instead of tossing them out. To achieve the signature bubbly look, you do have to flip the waffle maker immediately after pouring in the batter and closing the lid. It’s literally an inverted Belgium waffle that is circular instead of squarish.

Making this bubble waffle, I’m honoring my mother’s nostalgia for Hong Kong street foods and staples, and my childhood memory of “gai daan jai” from NYC Chinatown street vendors, especially one on Bowery near Pell Street. I made them mochi because my quarter-Filipino son loves mochi-anything, and flavored them ube, as ube is a purple yam from the Philippines, with so much aesthetic, back story, and controversy behind it.

Of course, if you’ve been following me for a while, you know you can definitely change up the recipe. Use colored pandan extract instead of ube extract to make a pandan mochi bubble waffle. Skip the cream cheese and it’ll be even chewier. I love the bit of cream cheese, it really transforms this waffle. And be sure to use vegan subs to make this gluten-free dish vegan as well.

Happy baking, Fam, and happy AAPIHM 2022. <3

xoxoxo,

Kat

Note: With a bubble waffle maker, you want to flip it over immediately after pouring the batter and closing the lid. I made the mistake of not doing that, so my first waffle came out a bit flatter. Please use vegan cream cheese or skip the cheese if you’re making these vegan.

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Yield 2-31x2x3x4x5x

Author Kat Lieu

Prep time

10 Min

Cook time

10 Min

Inactive time

27 Min

Total time

47 Min

Print

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Ube Cheesecake Mochi Bubble Waffles Recipe by Kat Lieu

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IngredientsUSMetric

For the ube bubble waffles

• 1 1/4 cup glutinous rice flour (like Mochiko)
• 1/4 cup granulated sugar (adjust to taste)
• 2 oz of cream cheese or mascarpone cheese (that's about half a bar of Philly cream cheese)
• 1 teaspoon baking powder
• splash of vanilla extract (optional)
• pinch of salt or 1/2 teaspoon miso (optional)
• 1 large egg (use 50 g silken tofu, apple sauce, or banana for egg-free waffles)
• 3/4 cup milk (used plant-based milk for dairy-free waffles)
• About 1 teaspoon of colored ube extract (using ube halaya jam is OK too, about 2 tablespoons, and add less sugar)

Instructions

To make the ube bubble waffles

1. Simply blend all the ingredients together in a blender until well-combined. Optionally allow the batter to rest in the refrigerator for about 30 minutes (and up to overnight). Of course, you can hand-mix this batter, it just takes more time and effort on your part. If you don't have a blender but have a stand mixer, you can also whip up this batter using a stand mixer and the paddle attachment.
2. Follow the manufacturer's instructions when using your bubble waffle maker. (You can use a regular waffle maker also, of course, if you don't have a bubble waffle maker.) Be sure to spray with pan spray first and you should have enough batter to make about 4 waffles.
3. And yes, you can use the same batter to make pancakes!

Notes

Substitute the ube extract with colored pandan extract to make chewy pandan mochi waffles at home!

About 100 trolls on our TikTok asked us to make blue waffles. I recommend you not to google what blue waffles are, lol.

Recommended Products:

Modern Asian Baking at Home Cookbook

Waffle Maker

Mochiko glutinous rice flour

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Easy Ube Mochi Waffles Recipe by Kat Lieu

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.

She is the newly-proclaimed “doyenne of Asian-style home baking!” Thanks, Radii China!.