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    Home Β» Recipes Β» Breakfast

    Pandan Mochi Waffles

    Published: May 25, 2018 by Michelle Β· 31 Comments

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    Jump to Recipe - Print Recipe

    This is an easy recipe for chewy yet crisp Pandan Mochi Waffles, full of coconut and pandan flavour. They're addictive as a snack or for breakfast.

    Pandan Mochi Waffles on white round plate.

    Why you'll love this recipe

    These Pandan Mochi Waffles are fragrant, lightly chewy, and delicious.

    They're made with glutinous rice flour, pandan extract and coconut milk.

    The interior of the waffles have a chewy and bouncy texture that's reminiscent of mochi and are lightly sweetened.

    Best of all, they don't take much time to make. 

    What is pandan?

    If you've never had pandan (or screwpine), it's a tropical plant with a distinctive pleasant aroma.

    The fresh leaves are usually tied into a knots and steeped in water or coconut milk to extract its flavour.

    Or, if you don't have access to fresh pandan leaves, you can find pandan extract at specialty Asian grocery stores.

    The extracts usually contain green food colouring to enhance its vibrant hue.

    Stack of Pandan Mochi Waffles on white round plate.

    Ingredients you'll need

    You'll need the following ingredients to make these waffles: 

    • whole eggs
    • coconut milk: I prefer canned coconut milk, but you can use any type of milk for these waffles.
    • pandan extract
    • granulated sugar
    • baking powder
    • glutinous rice flour: see my note below
    • all-purpose flour: adds structure to the waffles
    • potato starch or cornstarch: helps to keep the waffles crisp

    A note on glutinous rice flour

    Glutinous (or sweet) rice flour is not the same as regular rice flour.

    You can use either the Green Thai (Erawan) brand or Koda Farm's Mochiko rice flour.

    Glutinous rice flour is made from short or long grain sweet white rice.

    It's also what gives the waffles its signature chewy texture, 

    My tip for crispier (exterior) waffles

    When the waffles are freshly made, they will be soft and a bit on the limpy side -- do not worry.

    Place them on a cooling rack to cool and they will firm up.

    To add a little more crispness to the waffles, add 1-2 tablespoon of potato or corn starch to the batter.

    Pandan Mochi Waffles on white round plate with fork.
    How to make them

    Combine the dry ingredients in a bowl.

    In a different bowl, whisk together the wet ingredients.

    Add the dry ingredients to the wet and stir to combine. 

    Heat up a waffle iron and ladle the batter into the wells. 

    Cook for 5-6 minutes over medium heat, until lightly golden.

    Watch how to make them

    https://www.youtube.com/watch?v=HcnUdRIJjaA

    How to retain the colour

    Use medium heat on your waffle maker.

    Too hot and your waffles may turn dark brown.

    Too cool and your waffles will remain soft and slightly gummy. The colour will be pasty light green without any hint of brown. 

    Pandan Mochi Waffles on white round plate with fork.
    How to store & reheat

    Store the pandan mochi waffles in an airtight container at room temperature for up to 3 days. 

    Note: the waffles will lose their crispness once cooled.

    You can also freeze the waffles for a quick breakfast.

    Simply microwave the mochi waffles for approximately 30 seconds, or until warm.

    Then toast them in the toaster oven and enjoy.

    Other recipes you may like

    You may also enjoy these other recipes:

    Pandan Cold Brew Coffee

    Kueh Dadar

    Pandan Simple Syrup

    Pandan French Toast

    Bubur Cha Cha (Malaysian Coconut Milk Dessert)

    Iced Matcha Pandan Latte

    Let me know if you try these Pandan Mochi Waffles! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Pandan Mochi Waffles on white round plate with fork with text overlay.

    Print Recipe
    5 from 13 votes

    Pandan Mochi Waffles

    A recipe for slightly chewy yet crisp Pandan Mochi Waffles, full of coconut and pandan flavour.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Breakfast
    Cuisine: Asian, Southeast Asian
    Servings: 12
    Calories: 148kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 C glutinous rice flour
    • Β½ C all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoon potato starch or cornstarch
    • 2 large eggs
    • 1 C coconut milk canned (full-fat)
    • β…› teaspoon pandan extract
    • Β½ C granulated sugar reduce by 1 tablespoon if you don't like it as sweet
    US Customary | Metric
    Prevent your screen from going dark

    Instructions

    • Whisk together the dry ingredients (glutinous rice flour, all-purpose flour, baking powder, and potato or cornstarch) in a medium bowl.
    • In a large bowl, add the egg, coconut milk, pandan extract and sugar and whisk until combined, light and frothy.
    • Add the dry ingredients to the wet ingredients and combine together using a whisk until no big lumps appear.
    • Preheat waffle iron over medium heat. Use a β…“ C measuring cup to ladle onto the waffle iron.
      Note: Batter will be on the runnier side.
    • Cook for 5-6 minutes, until lightly brown.
    • Remove waffle to cooling rack. (Note: waffle will be soft but will crisp up when it cools down).
    • Best served freshly made.
    • Mochi waffles can be frozen for up to 3 months in a freezer-safe container.

    Video

    https://www.youtube.com/watch?v=HcnUdRIJjaA

    Notes

    Yield: about 3 large waffles.
    Reheat mochi waffles by defrosting in the microwave for approximately 30 seconds, and toasting it in a toaster until warm and the exterior slightly crisp before serving.

    Nutrition

    Calories: 148kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 13mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. heather (delicious not gorgeous)

      May 29, 2018 at 8:57 pm

      yum!!! chewy mochi + crispy edges is my kryptonite (: and yeah idk how to capture chewy on my camera either lol.

      Reply
      • siftandsimmer@gmail.com

        June 06, 2018 at 8:01 am

        Isn't it the best of both worlds? Definitely gotta have the crispy edge, or else you're just eating a gummy bear πŸ˜›

      • Amanda Jane

        July 08, 2020 at 12:50 am

        5 stars
        So tasty!! I made these to put a twist on my chicken and waffles. I’m excited to make these again!

      • siftandsimmer@gmail.com

        July 08, 2020 at 7:05 am

        Yay, so glad that you liked them -- and what a unique spin on chicken and waffles! πŸ™‚

    2. Joyce

      July 29, 2020 at 9:40 pm

      Can't wait to make this! What brand of pandan extract do you recommend?

      Reply
      • Michelle

        July 29, 2020 at 10:46 pm

        Hi Joyce, I use a pandan extract by a brand called "KOEPOE" which I found at a local Asian supermarket.

    3. Lillian t

      September 21, 2020 at 10:05 am

      I also find that when making gluten free waffles I make a batch and then freeze. Reheating in the oven or toaster works great.

      Reply
    4. Claudia Lamascolo

      November 01, 2020 at 7:29 am

      5 stars
      The whole family loved these they were a huge hit!

      Reply
    5. Erika

      March 15, 2021 at 8:02 am

      5 stars
      I love these mochi waffles! Great tip to use medium heat so they stay green!

      Reply
      • Michelle

        March 15, 2021 at 12:06 pm

        Glad you enjoyed them Erika! πŸ™‚

    6. Jennifer Allen

      March 15, 2021 at 8:12 am

      5 stars
      I make these every year for St. Patrick's Day because the color is just so darn beautiful - and they're so darn delicious, too!

      Reply
      • Michelle

        March 15, 2021 at 12:07 pm

        Ahh that's so awesome Jennifer! The perfect green for St. Patty's! πŸ˜‰

    7. Shanna

      March 15, 2021 at 8:18 am

      5 stars
      I love the sweetness that the coconut milk added to these. So good!

      Reply
      • Michelle

        March 15, 2021 at 12:07 pm

        Thank you Shanna!

      • CC

        May 21, 2021 at 5:30 pm

        Could I use this batter to make pancakes?

      • Michelle

        May 21, 2021 at 8:06 pm

        Yes you sure can. πŸ™‚

    8. Juli

      March 15, 2021 at 8:22 am

      5 stars
      This was so good! I suggest making a double batch of thise waffles!

      Reply
      • Michelle

        March 15, 2021 at 12:07 pm

        Yes, they get gobbled up fast, thanks Juli.

      • Shadow

        June 05, 2021 at 8:27 pm

        Can you add or use a syrup with these or do they taste better without any? (I’m planning to make these soon)

      • Michelle

        June 06, 2021 at 9:22 am

        Hi, these waffles are best enjoyed without syrup, but if you want, you could always add syrup.

    9. Elizabeth

      March 15, 2021 at 8:39 am

      5 stars
      How pretty are these?! I've only tried pandan once, when I was visiting London and I tried it in a mini cupcake. I really loved the flavour and colour!

      Reply
      • Michelle

        March 15, 2021 at 12:08 pm

        Thank you Elizabeth!

    10. Toni

      April 01, 2021 at 7:58 am

      5 stars
      This quickly became a favorite day starter for my kids!

      Reply
    11. Linsey

      April 21, 2021 at 4:12 pm

      5 stars
      Yummy! Crispy outside and chewy inside. Good recipe!

      Reply
    12. Beth

      May 16, 2021 at 7:59 am

      5 stars
      Oh wow! These waffles are so addicting and perfect to munch on. My teens and hubby love this recipe. I'm definitely making these again very soon! Such a delicious snack and perfect for my family!

      Reply
    13. Angela

      June 01, 2021 at 8:20 am

      5 stars
      I enjoyed the texture and taste of these waffles. Made an extra batch to freeze for a quick breakfast later on.

      Reply
      • Sherille Sawyer

        June 22, 2021 at 9:34 am

        Great idea to freeze extras for later. Will have to do this next time!

    14. Sherille

      June 22, 2021 at 9:33 am

      5 stars
      The kids (and parents) loved these waffles for St. Patrick's Day. The perfect chewiness and crispness in one. Might try other flavors like ube next time, but this recipe is definitely a keeper!

      Reply
      • Michelle

        June 22, 2021 at 10:29 am

        Hi Sherille, thanks for letting me know! Glad you all enjoyed it πŸ™‚

    15. Lisa

      April 10, 2023 at 10:43 am

      5 stars
      Lived in Seattle and always loved getting the special treat of Pandan Waffles in one of my favorite coffee shops in Little Saigon. so happy to have found your recipe. Make these often and the kids ask for them all the time. Thank you for an easy recipe for a delicious hand held treat.

      Reply
      • Michelle

        April 10, 2023 at 2:17 pm

        Hi Lisa, thank you so much for your lovely comment! Glad to hear that you enjoyed the recipe. πŸ™‚

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