Coconut Pandan Waffles are found in several Southeast Asian cuisines. They are eaten plain and aren't really a breakfast food but more as a snack or dessert. They are very easy to make. I am the only one in my family who likes the shredded coconut in them, which is traditional and how I've had them. It's not a big deal though, I just make plain ones and stir in coconut for the last couple of waffles.
Normally I like classic thinner waffles, but for these the nice thick fluffy Belgain waffle is what you want. I use three types of flour, I feel that the rice flour and the tapioca gives a nice chewy texture. If preferred you can use sub all purpose flour for either or both of the rice and tapioca flour. I haven't tried freezing these. I freeze regular waffles, I'm not sure it would be a problem for these. They are easy to make so fresh ones aren't time consuming.
Coconut Pandan Waffles
1 cup all purpose flour
3/4 cup tapioca flour
3/4 cup rice flour
1-3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
pinch of salt
3/4 cup sugar
1 can coconut milk (13.5 fluid ounces/400 ml or Thai Kitchen is 13.66 fluid ounces/403 ml)
3 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 teaspoon coconut extract
2 teaspoon pandan extract
1/2 cup shredded coconut, I prefer unsweetened (Optional)
- Sift dry ingredients together.
- In a separate bowl whisk the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and stir until combined, it may be a little lumpy.
- Let the batter rest in the refrigerator for about 15 minutes.
- Stir in shredded coconut.
- Cook batter in a waffle iron. I use the #3 setting for 3 minutes on my classic waffle iron, and on my Belgian waffle iron I use the #4 setting for 4 minutes.
- These waffles are traditionally served plain while hot and crispy on the outside.
*If you don't have rice flour or tapioca flour you can use all purpose in it's place, you'll just have a different texture of waffle. The rice and tapioca flour give the center of the waffles a chewy bite.
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