Thursday, December 10, 2015

Coconut waffle stuffed with Ube

Waffle dog is one of my favourite childhood snacks back in the Philippines. For some reasons, I end up looking at a picture of a such waffle maker while searching for Christmas  presents online  . Oh bless  Amazon, it certainly makes  shopping so practical  and accessible  . It also makes your wallet looks like a bottomless pit,  which is NOT a good thing (^_^) . With everything and anything   just a click away,  I  kind of got carried away and clicked... clicked and clicked faster than John Wayne could whip his   gun. Gulp!

I baked and made waffles for days after receiving a heavy parcel , just to prove to FF and his raising  right eyebrow that paying 20 bucks for another kitchen gadget that will end up stashed away at the back of the pantry forgotten,  is worth it.  So far, this sweet, Ube filled version was one of my favourite.


165 ml coconut milk
150 milk
80 g butter,
3 eggs
100 g sugar
265 flour
1 tbsp. Baking powder 
1 tsp. Salt
50 g desiccated coconut
Ube Halaya , available in many Asian store, or in  Amazon !

 1. Make batter by mixing together coconut milk, milk, melted butter, eggs and sugar.

2. Sieve  flour and salt over the batter. Dump desiccated coconut. Mix ! Mix! Mix!

 3. Grease waffle maker well .  Pour enough batter into each mold to fill it 3/4 of the way up. Carefully spoon ube halaya on each waffle.  Spoon batter over the halaya to cover it all up.Close the lid of your waffle maker and secure the latch. Let it cook for about 8 minutes or until it turns golden brown.

4. Eat pipping hot and dusted with powder sugar. Serve with ice cream and a swirl of chocolate sauce for special occasions!

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