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Overnight Ube Waffles & Coconut Syrup

Make Ahead & Vegan or Flexitarian Option

These EASY make ahead waffles “yeast rise" overnight in the refrigerator and get cooked up whenever you make your way out of bed on a lazy weekend. The sweet ube and creamy coconut milk are enhanced by a simple homemade coconut syrup. Top with some chopped toasted macadamia nuts, and breakfast is done!

So what is Ube?
It's a purple yam that from the outside looks like a yellow sweet potato. Once peeled it reveals a deep violet-colored inside that requires no food dye. It has a light fragrant flavor with a hint of sweetness. When working with it just resolve yourself to the fact that your fingers will be black for a few hours after. Its part of the experience!

Where to get it?
Many Asian markets carry it in the freezer aisle, but some (like H-Mart) carry the fresh veggie in the produce section.

I've included both Vegan and Flexitarian options in this recipe. So feel free to mix and match using eggs, cow milk, almond milk, etc where indicated.

(Make Ahead ) Overnight Ube Waffles with Coconut Syrup

Makes 6-8 waffles


Ingredients:

Coconut Syrup:

  • 1- 7.4 oz can sweetened condensed coconut milk

  • 6 tbsp sugar

  • 1/2 cup light unsweetened coconut milk

  • 1/8 tsp salt


Waffle Batter:

  • 2 1/4 cups flour

  • 2 tbsp sugar

  • 1 package active dry yeast {or 2 1/4 t.}

  • 1/2 tsp salt

  • 2 eggs, or 2 vegan egg substitutes (flax eggs or egg replacer)

  • 1 cup pureed ube

  • 1/4 cup coconut oil

  • 1 1/2 cup light coconut milk

  • 1/4 cup almond milk (or cow milk, or any milk substitute)

  • chopped macadamia nuts, optional


Method:

Coconut Syrup: 

Makes about 1 1/3 cup


(You can make this syrup the night ahead, or the morning of while your pancakes are cooking up. If you make it ahead, refrigerate it and warm slightly to serve.) 


  1. Combine all the ingredients in small pan. 

  2. Bring to a simmer over low heat, stirring often so it doesn’t burn. 

  3. Cook until all sugar is melted and syrup is a little thickened, about 10-15mins. 

  4. Move to a bottle and refrigerate when no in use.


Ube Waffles: 

  1. In a large bowl whisk together flour, sugar, and salt. Set aside.

  2. In a medium bowl whisk together the ube and eggs until combined. Its ok if it’s a little chunky. Whisk in the oil and coconut milk.

  3. In a microwaveable safe cup, heat the almond milk to about body temp. Sprinkle in your yeast and wait about 5 mins for the yeast to "wake up", or bloom.

  4. Pour both your ube mixture and yeast mixture over your flour mixture, and whisk to combine. Cover with plastic wrap and refrigerate overnight.

  5. In the morning, let the batter sit at room temp for about 30 mins. Heat your waffle iron and cook the waffles according to your liking. However, I suggest cooking them a to at least medium on your waffle maker. These are a little dense and can benefit from a crisp outside.

© 2020 Talia Miele.