Pandan Waffle (Vietnamese Waffles)
Crispy on the outside and soft and chewy on the inside, with a perfect balance of coconut and pandan flavors, these waffles are a great option for breakfast or a snack, and can be made in less than 15 minutes.
Servings: 10 waffle disks
Calories: 241kcal
Equipment
- 1 Waffle maker
Ingredients
- ⅔ cup all-purpose flour
- ¾ cup rice flour
- 1 ¼ cup tapioca starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs large
- ¼ cup coconut sugar
- ½ cup sugar
- 1 ⅔ cups coconut milk
- ¼ cup butter melted and unsalted
- 1 ½ teaspoon pandan extract
Instructions
- In a large bow, whisk to mix the 3 flours (rice, tapioca and all-purpose white wheat), salt and baking powder.
- In a medium bowl, mix both sugars and eggs until combined. Add lukewarm melted butter, room temperature coconut milk, and pandan extract. Whisk to combine.
- Add wet mixture to the dry ingredients, and mix until batter forms and the bigger lumps of dry ingredients are gone. Watch the video for more visual information. Careful not to over-mix: small lumps are totally ok here. Over-mixing makes tough waffles.
- The batter should not be runny, but also, not too thick. Watch the video to check if your batter is in the right consistency.
- Preheat the waffle iron. Coat top and bottom plates with butter (or cooking oil, if preferred), and pour the batter. Flip it, and cook for about 2 to 3 minutes, using medium heat.
- Don’t open the waffle iron before time. Keep it closed until little steam comes out of it.
- Place waffle disk in a cooling rack. Serve it while warm.
Video
Notes
Preventing a mess: Do not fill too much the plate of the waffle maker, or the batter might fall out when closing the top.
Same size waffles: use a measuring cup to pour the batter and remember to our it right into the middle of the waffle iron plate.
Preheat: always start with a preheated waffle maker to prevent soggy waffles.
Don’t have a waffle maker? You can make pancakes with this batter, too! Add about 3 tablespoons more of all-purpose flour for a more consistent batter, and cook them in a preheated pan, for 1-2 minutes each side.
For an extra layer of taste and texture: add ½ a cup of unsweetened shredded coconut.
Nutrition
Serving: 1disk | Calories: 241kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 242mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 189IU | Calcium: 96mg | Iron: 1mg