Pandan coconut waffles

Recipe for pandan coconut waffles

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Pandan coconut waffles are a delightful twist on traditional waffles, infused with the fragrant aroma of pandan leaves and the rich flavor of coconut. These waffles are crispy on the outside and fluffy on the inside, making them the perfect breakfast or brunch treat. The combination of pandan and coconut adds a tropical touch to the classic waffle recipe, creating a unique and delicious flavor profile. Whether served plain, with maple syrup, or topped with fresh fruits, these pandan coconut waffles are sure to be a hit with your family and friends.

Keywords: pandan, coconut, waffles, tropical, breakfast

Pandan coconut waffles details

Pandan coconut waffles, recipe Rating: 4.4
Number of votes:98 INGREDIENTS:

220g all-purpose flour

1 tbsp cornstarch

2 tsp baking powder

Pinch of salt

45g castor sugar

2 eggs, separated

200ml coconut milk

250ml of pandan juice (blend 10 pandan leaves with about 275ml water, strain)

50ml evaporated milk

4 tbsp butter/margarine, melted and cooled

1 tsp pandan paste (optional)

METHOD:

1. Sift flour, cornstarch, baking powder and salt together into a mixing bowl.  Add egg yolks, coconut milk, pandan juice, evaporated milk and pandan paste. Use a whisk to mix the mixture well. Add melted butter or margarine and mix well.

2. In a separate clean mixing bowl, whip egg whites at medium speed until egg whites represent bubbles. Add sugar and continue to whip at high speed until stiff peaks form.

3. Use a spatula to fold egg whites gently into the flour mixture in Step 1 until well blended.

4. Preheat waffle maker until the indicator shows that it is ready to be used. Pour some batter onto the waffle iron. Cook approximately 6-7 minutes until brown and crispy.

5. Serve while the waffles are still hot with Kaya, butter, peanut butter, honey etc.

NOTES:

1. The inspiration of trying on this recipe came from the visitors and Diana of Diana’s Dessert. Thank you so much for requesting it.

2. Addition of cornstarch into the recipe makes the waffles stay crispy longer.

3. After trying on this recipe, We feel that We did not add enough oil. The waffles were a bit dry. You can increase (e.g. by 1 tbsp) the amount of butter/margarine if you like.

4. Substitute evaporated milk with coconut milk if it is not available.

5. Do not fold the egg whites too much as this may break the “valuable” air bubbles serve to make the waffles lighter.

6. Cooking time may varies with waffle makers. Please adjust the timing according to the manufacturer’s instruction. Cook longer if you like crispier texture.

7. The waffles actually were greenish in colour. However, this is not obvious in the pictures shown above.

8. Unlike in the western countries where the accompaniments are ice-cream and honey most of the time, Malaysians consume this quick bread with butter and Kaya, a kind of spread/jam made of mainly Gula Melaka (coconut sugar) and coconut milk. Try this kind of combination if you have the opportunity. It will be very different!