Friday, March 17, 2017

Coconut Pandan Waffles

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.
*Update, I did freeze some of these and they hold up fine, they lose a bit of the chewy texture on the inside when toasted though. I've also put the batter (without the coconut flakes) in the refrigerator overnight (for a few days even!) and it works very well. I used my pancake batter dispenser as shown.

Coconut Pandan Waffles

Makes 6-8 Belgian waffles depending on the size of the waffle maker and how much shredded coconut you add.
1 cup all purpose flour, 135 grams
3/4 cup tapioca flour, 85 grams
3/4 cup rice flour, 85 grams
1-3/4 teaspoon of baking powder, 7 grams
3/4 teaspoon of baking soda, 3 grams
pinch of salt

2 eggs
3/4 cup sugar, 158 grams
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)
  1. Sift dry ingredients together.
  2. In a separate bowl whisk the wet ingredients together.
  3. Pour the wet ingredients into the dry ingredients and stir until combined, it may be a little lumpy.
  4. Let the batter rest in the refrigerator for about 15 minutes, overnight is okay also. 
  5. Stir in shredded coconut.
  6. 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.
  7. Place the waffles on a cooling rack or serve immediately. If you put them on a plate to cool they will get soggy.
  8. These waffles are traditionally served plain while hot and crispy on the outside.
* Batter can be made and kept in the refrigerator for 2-3 days without the coconut flakes.
*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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