Hello, foodies! My name is Alejandra Sanchez and today I want to share with you a recipe that is guaranteed to make your taste buds dance with joy. This delicious concoction is a fusion of two worlds: the Japanese mochi and the Filipino ube, mixed with savory nuts and sweet white chocolate. The result? A mouthwatering pancake waffle cookie that will leave you wanting more.
Alejandra is a freelance photographer based in Brooklyn. Her passion for capturing the beauty of the everyday has led her to explore a wide range of subjects, with a particular interest in interactive art installations and food photography. She was born and raised in Mexico City and moved to the United States for her studies in Fine Arts. She loves exploring the diverse neighborhoods of New York City and discovering new flavors and tastes.
Alejandra Sanchez currently resides in the United States and grew up in Mexico.
As a Mexican living in New York City, I have developed a love for exploring and discovering new flavors from around the world. Ube Mochi Pancake Waffle Cookies with Trader Joe’s Mix caught my attention because it reminded me of a traditional snack I grew up eating in Mexico, called alegrÃa. This sweet treat is made with popped amaranth seeds mixed with honey or piloncillo, creating a crunchy and chewy texture that is similar to mochi. I love finding similarities in recipes from different cultures and using them to create something new.
Did you know that ube, also known as purple yam, has been a staple in Filipino cuisine for centuries? It is rich in vitamins and minerals, and has a slightly sweet and nutty flavor that is perfect for desserts. The ube plant is known for its exceptional ability to withstand harsh weather conditions, such as typhoons, making it an important crop for Filipino farmers. Ube Mochi Pancake Waffle Cookies are just one example of the delicious ways this versatile ingredient can be used. Plus, using Trader Joe’s Mix makes this recipe a breeze to whip up in no time!
What you need
Indulge yourself in a unique flavor explosion with these Ube Mochi Pancake Waffle Cookies! This hybrid Filipino-Japanese dessert features Trader Joe’s Ube Mochi Pancake and Waffle Mix, combining the sweet flavors of purple yam and mochi. I also added crunchy peanuts and nutty sesame seeds for an added layer of texture, and deliciously creamy white chocolate chips. The recipe is quite simple, involving just a few easy steps such as whisking the batter together, heating up the waffle iron, cooking the waffle cookies to a golden crisp, and then serving them warm! These irresistible cookie-shaped waffles are perfect for a sweet morning breakfast or as a tasty dessert treat. Trust me, you won’t be able to resist indulging in more than just one of these chewy delights!
Ingredients:
- Trader Joe’s Ube Mochi Pancake and Waffle Mix – The star of the recipe, this mix combines the unique flavors and textures of Ube and Mochi. Substitution with other pancake mix is possible, but will result in a different taste and texture.
- Egg – Provides structure and helps bind the ingredients together. Can be substituted with a commercial egg replacer for vegan/vegetarian variation.
- Milk – Adds moisture, flavor and helps thin the batter. Can be substituted with plant-based milk for vegan variation.
- Butter – Enhances flavor and creates a crisp outer layer of the waffle cookies. Can be substituted with margarine or coconut oil for vegan variation.
- White chocolate chips – Adds sweetness and creamy texture. Can be substituted with vegan white chocolate chips or chopped nuts for vegan variation.
- Dry roasted peanuts – Provides crunchiness and nuttiness. Can be substituted with other nuts or chocolate chips, or omitted for nut-free variation.
- Sesame seeds – Gives a nutty taste and a pleasing crunch. Can be substituted with poppy seeds or omitted for a slightly different taste.
Utensils:
- Waffle iron – Essential for making waffle cookies. Can also be used to make traditional waffles and grilled sandwiches.
- Non-stick skillet – Toasting peanuts and sesame seeds to add to the batter. Can be replaced by a regular skillet with a bit of oil.
- Mixing bowl – For mixing ingredients during preparation.
- Whisk – To beat the egg and mix the batter. Can also be replaced by a fork or a spoon.
- Rubber spatula – For scraping the sides and bottom of the mixing bowl while combining the ingredients.
- Measuring cups and spoons – To ensure accurate measurement of the ingredients.
- Baking sheet – For lining the waffle iron and to catch any batter overflow.
- Parchment paper – For preventing the waffle cookies from sticking to the baking sheet.
- Oven mitts or kitchen towels – To handle the hot waffle iron and baking sheet.
Ube: The Vibrant Purple Yam
I absolutely love the unique flavor and vibrant color that Ube adds to any dish. Purple yam is a nutrient-packed root vegetable that is low in fat and high in dietary fiber, vitamins, and antioxidants. Not to mention, the eye-catching hue of Ube makes any dish more appealing and exciting! Ube is a staple ingredient in Filipino cuisine and is often used in desserts such as halo-halo, a famous Filipino shaved ice treat. While Ube’s distinctive flavor and color may turn off some people, I highly recommend giving it a try as its delightful taste and texture is sure to impress.
Mochi: The Japanese Sweet Rice Cake
I love Mochi for its chewy and slightly sweet taste that pairs well with almost anything. Mochi is a traditional Japanese treat made from sweet glutinous rice flour that has been pounded into a smooth, sticky dough. It has a soft, delicate texture that is perfect for a wide variety of dishes, from making rice cakes and mochi ice cream to adding thickness to soups or stews. One of the interesting things about Mochi is that it is both gluten-free and vegan, making it a popular ingredient in modern diets. In fact, Mochi has become such a trendy ingredient in recent years that it has even made its way onto high-end restaurant menus in dishes like Mochi-crusted halibut. I am excited to incorporate Mochi into this recipe because it is such a versatile ingredient that can add unique flavor and texture to different dishes.
What to serve it with?
If you ask me, Ube Mochi Pancake Waffle Cookies are best served warm with a generous dollop of vanilla ice cream on the side. The contrast of the warm, chewy cookie with the cold, creamy ice cream is simply divine. I love how the flavors of the ube and white chocolate mix with the vanilla, creating a perfect balance of sweet and rich. This combination reminds me of my childhood in Mexico, where we would often eat warm churros with ice-cold chocolate for breakfast or as a snack. It’s a comforting, indulgent treat that makes any day feel a little brighter.
Summary
And there you have it, folks! Ube Mochi Pancake Waffle Cookies with Trader Joe’s Mix: a unique and flavorful dessert that will delight your taste buds and leave you wanting more. If you try out this recipe, let me know in the comments how it turned out for you. Did you add any other ingredients to the mix? How did you like the combination of textures and flavors? I would love to hear your thoughts and any creative variations you came up with. And if you have any other dessert recipes that I should try out, share them with me! Until next time, happy cooking and savor each bite.
Here’s the recipe:
Ube Mochi Pancake Waffle Cookies: Chewy Delights with Trader Joe's Mix
Equipment
- Waffle iron
- Non-stick skillet
- Mixing bowl
- Whisk
- rubber spatula
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Oven mitts or kitchen towels
Ingredients
- 1 box (16 oz) Trader Joe's Ube Mochi Pancake and Waffle Mix
- 1 large Egg
- 1/2 cup Milk
- 1/4 cup (melted) Butter
- 1/2 cup White chocolate chips
- 1/2 cup (chopped) Dry roasted peanuts
- 1/4 cup Sesame seeds
Instructions
- Preheat Waffle Iron - Preheat your waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom surfaces of the waffle iron with cooking spray, oil, or butter. Place a baking sheet underneath to catch any batter overflow.
- Toast Peanuts and Sesame Seeds - In a nonstick skillet over medium heat, toast the chopped peanuts and sesame seeds until golden and fragrant, stirring occasionally, about 4-5 minutes. Remove from heat and let cool.
- Whisk Batter - In a mixing bowl, whisk together the Trader Joe's Ube Mochi Pancake and Waffle Mix, egg, milk, and melted butter until batter is smooth and there are no clumps. Fold in the toasted peanuts and sesame seeds and white chocolate chips. - Be careful not to overmix the batter, as this may result in a tough and chewy texture. Also, don't worry if the batter seems a little thick as the mochi in the mix will expand during cooking.
- Cook Waffle Cookies - Working in batches, scoop about 2 tablespoons of batter for each cookie onto the waffle iron. Close the lid and cook until the cookies are golden brown and crisp, about 4-5 minutes. Use a fork or spatula to gently remove them from the waffle iron and place them on a parchment-lined baking sheet. - Do not open the waffle iron too early as this may result in the waffle cookie breaking apart. It is also important to let the waffle cookies cool completely before removing them from the waffle iron, as they may break apart if they are still too warm.
- Serve and Enjoy - Serve Ube Mochi Pancake Waffle Cookies immediately while still warm, garnished with extra white chocolate chips or sesame seeds if desired. The waffle cookies can also be stored in an airtight container for up to 2-3 days.
