Pandan Waffles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 625
- Total Fat
- 32
- Saturated Fat
- 21
- Carbohydrates
- 83
- Dietary Fiber
- 3
- Sugar
- 20
- Protein
- 7
- Cholesterol
- 47
- Sodium
- 485
- Total: 1 hr 25 min (includes resting time)
- Active: 25 min
Ingredients
1 1/3 cups (5 1/2 ounces) Vietnamese-style tapioca starch
2/3 cup (2 1/2 ounces) Vietnamese-style rice flour (not Japanese-style, which is glutinous)
1/2 cup (2 1/4 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup unsweetened shredded coconut
Kosher salt
1 1/3 cups full-fat coconut milk
1/4 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil, plus additional for greasing
2 to 3 teaspoons (green) pandan extract
1 large whole egg plus 1 large egg white, at room temperature
Directions
Special equipment:
a 7- to 9-inch round Belgian waffle iron- Sift together the tapioca starch, rice flour, all-purpose flour and baking powder into a large bowl. Whisk in the shredded coconut and 1 teaspoon salt. Make a small well in the center of the flour mixture.
- Whisk together the coconut milk, sugar, vegetable oil, pandan extract, whole egg and egg white in a medium bowl until smooth. Pour the mixture into the well in the flour mixture and whisk until mostly smooth. The batter does not need to be completely smooth and small lumps are ok. Cover the bowl and let the batter rest for 1 hour at room temperature.
- Preheat a 7- to 9-inch round Belgian waffle iron according to the manufacturer's directions for high heat. Place a cooling rack on top of a baking sheet and set aside.
- Brush a thin coating of vegetable oil onto the hot waffle iron and add one-quarter of the batter (about 3/4 cup) onto the iron. Use the back of a spoon or a rubber spatula to spread the batter until it nearly reaches the edges of the iron. Close the top and cook until the waffle is cooked through, browned and crispy, about 4 minutes. The timing for this will depend heavily on your waffle iron. Transfer the cooked waffle to the cooling rack and repeat the process with the remaining batter to make 3 more waffles.
- Serve the warm waffles immediately.
Cook’s Note
The waffle batter can also be made up to one day ahead and stored in the refrigerator until ready to use (no need to rest it for 1 hour at room temperature). The batter will be significantly thicker because of the chilled coconut milk but you will just need to be sure to spread it out into the hot waffle iron to ensure it cooks evenly.