Tip:
Highlight text to annotate it
X
When you walk through any Vietnamese or Asian night market, there's always this sweet coconut-vanilla
aroma that lingers in the air. If you follow your nose you'll be led to the coconut pandan
waffle stand where the ladies make them fresh to order. But these waffles aren't your typical
waffles, they're crispy on the outside and slightly chewy on the inside. What makes them
really special is that coconut and pandan flavor and their trademark green color!
You're going to need: 1 egg, 1 cup all-purpose flour, 1 tbsp of
cornstarch, 1 cup of coconut milk, 1/4 cup of melted butter, 4 tablespoons of white sugar,
2 teaspoons of baking powder, a pinch of salt, 1 teaspoon of pandan extract or 1 tsp of vanilla
extract if you don't have any, and a few drops of green food coloring.
Pandan extract comes from the green pandan leaf that's used in a lot in asian cooking.
When it's cut open, it has a strong aroma of vanilla and almonds. You can find pandan
extract at your local asian market. Or if you want to make your own, check out the info
box below.
Now in a blender, add your egg and blend it until it's nice and frothy, about 30 seconds.
This will help make the batter light and airy. Next add the coconut milk, melted butter,
sugar, flour, cornstarch, baking powder, salt, pandan extract, food coloring, and blend it
just until everything comes together.
Now pour the batter onto a hot waffle iron, as much as you need to cover the grill plates.
You can tell it's done when it stops steaming, or if your waffle iron light says it's ready.
My favorite way to eat these Pandan Waffles is to dip it in a little bit of coconut milk
and then wash it down with some vietnamese iced coffee. It's the perfect snack to enjoy
any time of day!