How to Make Takudo Waffle (Gabi)

Waffles can be made from takudo (gabi). To make the waffle more attractive, use a fancy cutter with crisscross design to slice the takudo.


  • 5 kilos of takudo
  • basin of water
  • 500 ml cooking oil
  • garlic and salt for seasoning
  • brine solution prepared from a basin of water and 1/2 cup of salt

Materials and Utensils

  • measuring spoon
  • spoon
  • oil strainer
  • vial thermometer
  • peeler
  • beaker
  • ladle
  • katsa cloth
  • tongs
  • weighing scale
  • frying pan
  • drying rack
  • stove

Cooking Procedure

  1. Peel fresh takudo and soak in a basin of water to prevent discoloration. Wash thoroughly.
  2. Cut takudo into waffles with a fancy cutter. If you do not have a fancy cutter, a slicer may be used.
  3. Set aside takudo waffles. Prepare brine solution: dissolve 1/2 cup of salt in small basin filled with clean water. Stir solution until water and salt are thoroughly mixed.
  4. Soak the sliced takudo in the brine solution.
  5. Remove the takudo from solution after 20 minutes. Spread the takudo evenly on a drying rack
  6. Preheat cooking oil to 160°C. Put enough takudo waffle chips in oil strainer.
  7. Dip strainer in heated oil and cook waffles for 4 minutes.
  8. Maintain cooking oil temperature at 160°C.
  9. When the bubbles in the oil recede, the takudo is cooked. Remove takudo from oil.
  10. Spread takudo waffles on piece of katsa or any absorbent materials to remove excess oil.
  11. Fry the reset of the takudo. Be sure to drain excess oil to maintain crispiness. Set aside to cool.
  12. Once cooled, put back the waffles into the strainer and fry again for 2-3 minutes at 160°C. Reduce heat if oil gets very hot. Set aside to cool.
  13. Sprinkle waffles with garlic salt or any spicy seasoning before putting in 30-gram packs.
  14. You can make 43 30-gram packets of takudo waffles from this recipe.


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