Bakery vs Homemade MATCHA MOCHI CAKE: • Bakery vs Homemade MAT... Coconut Pandan Waffles - I still can smell the waffle stands from the streets of Vietnam when I visited. Recipe below
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To make Pandan Extract:
Blend 10 pre-cut Pandan Leaves (you can find the Pandan Leaves at the asian market in the frozen section) with 1/2 cup of water in a blender. Pour the mixture into a container and let it sit 2-3 hours until it has separated and a murky green layer has formed in the bottom. Pour off the top clear layer and the bottom dark green layer is your Pandan Extract.
Ingredients:
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)
a few drops of green food coloring
Directions:
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.
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.
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! Xoxo
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