Simple Vietnamese Coconut Pandan Waffles
These pandan waffles are so crispy and chewy in the middle you won’t be able to resist and eat only one. This recipe uses pandan which is sweet tasting and has a soft citrusy aroma. Make these on the waffle iron for breakfast or even for dessert. The smell of freshly made waffles will surely bring all the kids and adults into the kitchen.
Equipment
Ingredients
- 2 cup tapioca starch
- ½ cup rice flour
- ½ cup all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 3 eggs
- 1 can coconut milk 13.5 fl oz or 400ml
- 2 tbsp oil
Pandan Extract
- ½ cup pandan extract
Instructions
- In a mixing bowl combine the dry ingredients tapioca starch, rice flour, all-purpose flour, sugar, baking powder and salt.
- In a separate large bowl whisk the eggs. After the eggs have been well mixed add the pandan extract, coconut milk and oil.
- Using a sifter sift all the dry ingredients into the wet ingredients. Carefully fold the dry ingredients into the wet to prevent over-mixing. What you are looking for is a thick and somewhat clumpy waffle batter.
- Let the batter sit for at least one hour. This will allow the dough to work its magic and make some awesome waffles.
- Preheat the waffle maker. I set my waffle maker to medium-high. When the waffle maker is ready give the batter a little bit of a mix. Ladle the batter and let it cook until the waffle maker beeps.
- Cool on a cooling rack to ensure the waffles are crispy. Plate and top with your favourite fruit and whipping cream.
Notes
- Allowing the batter to rest for 1 hour gives the dough an improved texture.
- Give the batter a bit of a mix so all the flour and starch are mixed together if using the batter the next day.
Tried this recipe?Let us know how it was!