Pandan waffles with coconut milk
Delicious Southeast Asian pandan waffles, perfect to go with Indonesian chicken and waffles for example.
Equipment
- Large mixing bowl x 2
- Whisk
- Waffle iron
- Silicone brush
- Ladle
- Wire rack
Ingredients
- 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
Instructions
- 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.
Notes
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.