Crispy and Chewy Pandan Waffle

Hands pulling apart crispy chewy pandan waffle.

Crispy and Chewy Pandan Waffle

If you're a waffle enthusiast, this crispy and chewy pandan waffle is a must try. The texture is so unique, crunchy on the outside and yet pillow soft on the inside.

Course Breakfast, Dessert, Snack

Cuisine south east asian, vietnamese

Keyword mochi waffle, pandan dessert, pandan waffle, vietnamese dessert, waffle

Prep Time 10

Cook Time 3

Rest time 1

Servings servings

Calories 374kcal

Equipment

1 strainer
1 blender
1 waffle maker 8 inch

Ingredients

Pandan Extract (Homemade)

10 leaves pandan 50g, defrosted
1/2 cup water

Pandan Extract (Store-bought)

2 tsp Pandan Extract

Waffles

2 cup tapioca starch 285g
1/2 cup rice flour 73g
1/2 cup all-purpose flour 75g
2 tsp baking powder 10g
3 large eggs
1 can coconut milk 400ml
3/4 cup white sugar 150g
1 pinch salt
1 tbsp vegetable oil

Instructions

Pandan Extract

Cut your pandan leaves in 3 inch pieces.
Add water and pandan leaves in blender and blend until you don't see any big chunks.
Strain your pandan mixture and ensure to squeeze out the most juice out of the pulp.

Waffles

In a medium mixing bowl, mix together all-purpose flour, rice flour, tapioca starch, baking powder, sugar and salt.
In a large mixing bowl, beat the eggs together. Next, add the coconut milk and vegetable oil, and mix well.
Sift your dry mix into your wet mix. Fold mixtures together, while being careful to not over-mix.
Let your mixture rest for 1 hour on the counter. If you plan on cooking them later, seal the bowl and put in the fridge.
When ready to cook, heat up you waffle maker and spray oil before cooking each waffle to prevent them to stick.
Scoop about 2/3 cups if you're ready a 8 inch waffle maker, and let cook for about 3 minutes. Cooking time can vary depending on waffle maker you're using, so adjust timing if needed.
Let rest on a cooling rack for 1 minute and serve immediately. Top with whipped cream and berries!

Nutrition