Pandan Waffles


A simple question can easily lead to instant craving really!  Someone asked if I have a recipe for pandan waffles somewhere here in my blog and I just realized that I don't even after making numerous pandan concoctions in the past.  One thing led to another and the next I know- my mind was busy thinking of light and crispy on the outside-tender inside green waffles with a creamy coconut flavored goo on the side or just coconut cream cheese frosting.  I just have to make them and that was my dinner!  

Making waffles is easy- just sift, whisk, stir, whip, fold then cook.  Fortunately, I have all the ingredients needed so I was munching the airiest; crispiest and lightest waffles in thirty minutes and that includes the time I spent processing my coconut cream cheese frosting.  It was meant to be a dipping sauce but I ended up with a frosting like consistency which is yummy!

The trick in making airy and crispy waffles is separating the eggs; whipping the whites till stiff before folding it into the batter.  I also used a combination of all-purpose flour and rice flour which gives it that delicious crunch.  I love the pandan and coconut tandem so I flavored the frosting with coconut extract thus maintaining that tropical Asian flair.

Here's how I made my waffles:

Pandan Waffles 
Ingredients:
2 extra large eggs, separated
1 cup all-purpose flour
½ cup rice flour
2 cups 2% fat milk
1/2 cup vegetable or canola oil
1 tbsp baking powder
1 tsp pandan extract
Procedure:
Separate eggs
Whisk together egg yolks, milk, pandan paste and oil
Add flours and baking powder to wet ingredients and mix thoroughly until smooth.  Set aside.
Whip egg whites in a separate bowl until stiff. Gently fold into the waffle batter.
Preheat waffle iron and pour about 1/2 cup batter. Cook until light brown and serve
with coconut cream cheese dipping sauce or frosting

NOTE: You may skip the sugar and pandan extract and you have a nice waffle batter recipe for crispy and airy waffle sandwich

Coconut Cream Cheese Frosting
Place half a package of softened cream cheese; 1/2 cup half and half; a teaspoon of coconut extract and three tablespoons sugar in a blender.  Process until smooth and creamy then transfer into a bowl and serve with the waffles. I added the half and half slowly until I reached the desired consistency.  You may add a little milk to loosen it more if you so desire.


Comments

  1. Yum that looks delicious! Such a bright colour! (: xx

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  2. Oh wow! I've never heard of Pandan before, but now I want to try it! It gave the waffles such a vibrant color, too!

    ReplyDelete
    Replies
    1. It is very popular in Asian cuisine. I hope you can try it.

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    2. I will go look for it in the Asian grocery store. =)

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  3. What kind of rice flour is it? Regular rice flour or the glutinous/mochi rice flour?

    ReplyDelete
    Replies
    1. I used Mochiko but mixed with all-purpose flour which gives the crisp exterior.

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