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