Description
This Pandan Waffle recipe features delicate, fragrant waffles infused with the unique aroma and flavor of pandan leaves. Utilizing a blend of tapioca starch, rice flour, and all-purpose flour, these waffles have a light, crispy texture with a slight chewiness. The pandan extract is made fresh from pandan leaves to deliver an authentic Southeast Asian taste. Perfect for breakfast or dessert, serve these waffles warm drizzled with honey, topped with whipped cream, ice cream, coconut flakes, or fresh fruit.
Ingredients
For Pandan Extract
- 5 leaves fresh or frozen pandan leaves, cut and chopped
- ¼ cup water (120 grams)
- ¼ teaspoon pandan extract (optional, if not making fresh extract)
For Waffle Batter
- 1 ⅛ cup tapioca starch (140 grams)
- ¼ cup rice flour (30 grams)
- ⅓ cup all-purpose flour (40 grams)
- ½ cup sugar (100 grams)
- 1 teaspoon baking powder (5 grams)
- Pinch of salt
- 2 medium eggs, room temperature
- ¾ cup coconut milk (190 grams)
- Vegetable oil for greasing waffle iron
Instructions
- Make the Pandan Extract: Clean and chop pandan leaves into ½ inch pieces. Add them into a blender jug along with ¼ cup of water. Pulse until the leaves are fully pulverized into a smooth green paste. This fresh pandan extract can now be used immediately in the batter.
- Preheat and Prepare Waffle Iron: Heat up your waffle iron and brush or spray it lightly with vegetable oil to prevent sticking. Set the waffle iron to low-medium heat for best results.
- Mix Dry Ingredients: In a large bowl, sift together tapioca starch, rice flour, all-purpose flour, and baking powder. Sprinkle sugar and salt over the top and whisk well to evenly combine all dry ingredients.
- Combine Wet Ingredients: Add the eggs, coconut milk, and the freshly made pandan extract into the dry mixture. Whisk everything together until the batter is smooth and mostly lump-free, but don’t overmix as some small lumps are fine.
- Rest the Batter: Cover the batter and let it rest in the refrigerator for at least 1 hour. This allows the flours to hydrate fully and improves the texture of the waffles.
- Cook the Waffles: Give the batter a quick stir before using. Scoop an appropriate amount into the center of the preheated waffle iron, avoiding overfilling to prevent batter overflow.
- Cook Until Golden: Close the waffle iron and cook according to your waffle maker’s instructions, usually around 5 to 10 minutes, until the waffle has a gentle golden color on top.
- Serve Warm: Remove the waffle carefully and serve warm. Delicious toppings include honey, whipped cream, ice cream, coconut flakes, or fresh fruit for a delightful treat.
Notes
- For best flavor, use fresh pandan leaves to make the extract; frozen leaves also work well if fresh are unavailable.
- Resting the batter in the refrigerator is key to achieving fluffy waffles with good texture.
- Adjust the cooking time depending on your specific waffle maker model and heat settings.
- Vegetable oil or spray used to grease the waffle iron prevents sticking and helps develop a crispy crust.
- The combination of tapioca starch and rice flour contributes to the chewy yet crispy texture characteristic of Southeast Asian-style waffles.
