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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 148kcal
Author Michelle


  • 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)
  • 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.



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.


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