Pandan Waffles
Chewy mochi waffles. Pandan has a vanilla, coconut flavor.
Ingredients
Dry Ingredients
- 2 cups Tapioca starch
- 1/2 cup Glutinous rice flour (not rice flour)
- 1/2 cup All purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Shredded, unsweetened, coconut (or a little more)
Wet Ingredients
- 3 Eggs
- 1 cup Sugar (or a little less)
- 2 cups Coconut cream
- 1 tbs Canola or vegetable oil
- 1 tbs Pandan extract
Extra oil to grease the Belgian waffle maker.
Instructions
- In medium bowl, mix all dry ingredients together well with whisk.
- In large bowl, mix all wet ingredients together with whisk, then add dry ingredients into wet and continue to mix well.
- Let batter sit at room temperature for 1 hour before cooking. This can be refrigerated for up to 3 days. Make sure to let it sit at room temperature before cooking.
- When ready to make waffles, heat up Belgian waffle maker, setting Level 2, producing light, chewy waffles. When ready, lightly oil waffle making with canola or vegetable oil, pour batter in and cook until ready. Serve warm.
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