This is a very simple yet satisfying recipe for Pandan Coconut Waffles. There are a few variations that you can adjust once you get the gist of it.
You can get pandan flavour in a bottle at any asian grocery store such as H-mart or Hong Kong market etc..
2 cup cake flour (you can use all purpose flour, but not self rising)
9-10 TBSP sugar (can vary depending on your sweet tooth)
1/2 TSP salt
2 TSP baking powder
3 eggs (separating the yolk and the egg white)
1 whole can coconut milk
1 stick of unsalted butter (melted)
1/2 TSP pandan flavoring
Butter spray to keep the waffles from sticking to the maker, even though it may say non-stick, don’t take the risk of having to scrub later…
Turn on your waffle maker so it’ll be hot and ready!
Mix the cake flour or all purpose flour in a bowl along with salt, sugar and baking powder. Stir it evenly, if you’re using cake flour, which is extra fine, you don’t need sifting. Set aside
Mix the 3 egg yolks in a bowl with 1 can coconut milk, melted butter and panda flavoring. Stir evenly and set aside.
Either using an electric hand mixer or bring out your fancy KitchenAid mixer, using the whisk, beat the egg white on Med/High until it turns into a white stiff consistency, almost like whipped cream. Do not over beat. This is what will make the waffle very light and airy 🙂 Set Aside
Now, with the dry ingredient bowl, slowly add the wet ingredient in and stir gently with a spatula. Once the wet is completely mixed in, slowly add the egg white by folding it gently. DO NOT STIR at this point, you just want to fold it in by pushing the spatula to the very bottom of the bowl and push up then fold over until all the egg whites are folded in.
Now it’s ready for the waffle maker. I’m sure you can handle it from here.