Pandan Waffles with Coconut Milk

By Mieke

When I was a kid an annual point of contention would be the treats I’d bring into school for my birthday. My grandmother made kue mangkok for example. White, pink and green cakes white kids would get freaked out by, but now everybody is on the colorful food train.

Flavor trumps color

Still: flavor trumps (even natural, blargh) food coloring. Black sesame trumps charcoal. And pandan trumps matcha (I said it). Even though yes, matcha is a flavor, it’s not as good of a flavor as pandan (fight me). While I do have Jo-La pandan extract pictured above I do prefer the Koepoe Koepoe or Butterfly brand pandan paste.

Indonesian chicken and waffles

So when I was looking for a waffle to pair up with my Indonesian chicken and waffles, for the food truck that never was, I was hoping there would be pandan waffles. And there are! I felt they would go really well with Indonesian fried chicken and gado gado. And lo and behold, they do.

Of course they’re also great on their own. With chocolate. With ice cream. Whatever waffles do best, pandan waffles do too.

Pandan waffles with coconut milk

Dorothy Porker
Delicious Southeast Asian pandan waffles, perfect to go with Indonesian chicken and waffles for example.
Prep Time 35 minutes
Cook Time 30 minutes
Course Dessert, Sweets
Cuisine Asian, Indonesian, Southeast Asian
Servings 10 waffles


  • Large mixing bowl x 2
  • Whisk
  • Waffle iron
  • Silicone brush
  • Ladle
  • Wire rack


  • 1 c - 125 gr all purpose flour
  • 1/4 c - 50 gr plain sugar
  • 2 t - 8 gr baking powder
  • pinch salt
  • 1 large egg
  • 1/4 t - 1.5 gr pandan paste you can find this at Asian supermarkets
  • 13 1/2 T - 200 ml coconut milk 1 tin - use coconut milk with the lowest possible water content % you can find
  • 1/4 c - 60 gr butter melted
  • neutral oil for greasing, I use sunflower


  • To make the waffles combine all the dry ingredients: 1 c - 125 gr flour, 1/4 c - 50 gr sugar, 2 t - 5 gr baking powder and a pinch of salt in a bowl.
  • In another bowl, combine and whisk together the wet ingredients: 1 large egg, 1/4 t - 1.5 gr pandan paste, 13 1/2 T - 200 ml coconut milk and 1/4 c - 60 gr melted butter.
  • Now mix the wet ingredients in with the dry ingredients. Do not over mix, just fold the ingredients together until the batter is just coming together.
  • Cover and let the dough rest 30 minutes in your fridge before heating your waffle iron. This step is crucial, if you skip this you will end up with dense rather than fluffy waffles.
  • Using a silicone brush grease your waffle iron lightly with oil before you pour in the batter. I use a ladle for easy scooping and pouring. Cook until both sides are a light golden brown, the time this takes will depend on your waffle iron. Mine take about 5-10 minutes.
  • Leave to cool on a wire rack, but be sure to try one fresh as well.


These waffles keep for up to 5 days in an airtight container. You can reheat them in the waffle iron to bring back the crunch or reheat them in a microwave if you just want them to be warm.
Keyword Asian sweets, baking, pandan, waffles

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