Pandan Mochi Waffles

A recipe for slightly chewy yet crisp Pandan Mochi Waffles, full of coconut and pandan flavour.

Course Breakfast

Cuisine Asian, Southeast Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 148kcal

Author Michelle

Ingredients

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

US Customary - Metric

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 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.

Video

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