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.
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.
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.
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
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.
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:
Bubur Cha Cha (Malaysian Coconut Milk Dessert)
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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 C glutinous rice flour
- ½ C all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon potato starch or cornstarch
- 2 large eggs
- 1 C coconut milk canned (full-fat)
- ⅛ teaspoon pandan extract
- ½ C granulated sugar reduce by 1 tablespoon if you don't like it as sweet
- 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 ⅓ 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.
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.
heather (delicious not gorgeous)
yum!!! chewy mochi + crispy edges is my kryptonite (: and yeah idk how to capture chewy on my camera either lol.
Isn't it the best of both worlds? Definitely gotta have the crispy edge, or else you're just eating a gummy bear 😛
So tasty!! I made these to put a twist on my chicken and waffles. I’m excited to make these again!
Yay, so glad that you liked them -- and what a unique spin on chicken and waffles! 🙂
Can't wait to make this! What brand of pandan extract do you recommend?
Hi Joyce, I use a pandan extract by a brand called "KOEPOE" which I found at a local Asian supermarket.
I also find that when making gluten free waffles I make a batch and then freeze. Reheating in the oven or toaster works great.
The whole family loved these they were a huge hit!
I love these mochi waffles! Great tip to use medium heat so they stay green!
Glad you enjoyed them Erika! 🙂
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!
Ahh that's so awesome Jennifer! The perfect green for St. Patty's! 😉
I love the sweetness that the coconut milk added to these. So good!
Thank you Shanna!
Could I use this batter to make pancakes?
Yes you sure can. 🙂
This was so good! I suggest making a double batch of thise waffles!
Yes, they get gobbled up fast, thanks Juli.
Can you add or use a syrup with these or do they taste better without any? (I’m planning to make these soon)
Hi, these waffles are best enjoyed without syrup, but if you want, you could always add syrup.
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!
Thank you Elizabeth!
This quickly became a favorite day starter for my kids!
Yummy! Crispy outside and chewy inside. Good recipe!
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!
I enjoyed the texture and taste of these waffles. Made an extra batch to freeze for a quick breakfast later on.
Great idea to freeze extras for later. Will have to do this next time!
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!
Hi Sherille, thanks for letting me know! Glad you all enjoyed it 🙂
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.
Hi Lisa, thank you so much for your lovely comment! Glad to hear that you enjoyed the recipe. 🙂