Ube Waffles! (with pictures and recipe)

The other week, Michi was talking about waffles on Twitter. Specifically, she mentioned having (and now, missing) ube-flavored waffles at a Filipino food festival, and though I’d never had ube in a waffle before, I immediately craved them too.

Ube is a purple yam popular in Filipino desserts. It has a subtle spice flavor, like a potato grown in cinnamon dirt. I’ve had it in cake, ice cream, and of course, in halo-halo, the best of all summer treats. But, I’d never thought to put it into a waffle. Worse, I rarely see it in my little college town at all, even though I go to the local Asian market often enough that the owner teases me – every time – about how I need to try cooking Chinese food instead of Filipino. I hadn’t seen ube extract, which is what most people cook with in the US. I thought, well, I could get it on Amazon…

Just in case, I went over to the market and surprise! I walk in and she immediately tells me they got a little batch of fresh ube that morning. We were go for waffles!

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Ube uncooked: sliced open (top left) and peeled (bottom right)

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