Ube puree & extract method (preferred): Measure out the ube puree (or halaya jam) and add into a small bowl. Whisk in water carefully until the puree is evenly mixed. Whisk in ube extract. I prefer this method to get more real ube in here while using less extract.
Ube extract only method: In a small bowl, whisk water and ube extract until thoroughly combined.
In a large mixing bowl, beat the eggs and whisk in the coconut cream, ube puree (or extract) liquid, and cooking oil until combined.
Sift the tapioca flour, rice flour, all-purpose flour, and baking powder into the large mixing bowl. Add the sugar and salt into the mixing bowl and then use a spatula or wooden spoon to combine wet and dry batter softly. DO NOT over mix. There should be some lumps leftover.
Cover the waffle batter with a towel or cover and let rest on the counter for at least one hour. If you don’t plan on making the waffles the same day, you can move the mixing bowl into the fridge until you are ready to cook your waffles. Make sure to remove the batter from the fridge about 20 minutes before cooking to bring your batter to room temperature.
After resting, preheat your waffle iron to medium-high. Fill your waffle iron to how much you prefer, I use a small ladle measure out about ½ cup of batter per waffle. This will fill out my Belgian waffle maker.
Remove your finished waffle (it should have a slightly browned crust that is crisp to the touch), and directly onto your cooling rack.
Let it cool for about 30 seconds and the crust will get even crispier. Then serve fresh!
You can freeze extra waffles in the freezer in an airtight bag for up to one month. Heat them up again in a toaster or toaster oven to refresh their texture.
Please note if you’re using the slider to scale up or down these recipes, that the flour measurements by volume will be inaccurate. Measuring by weight will always be more consistent when baking anyways :)