Vietnamese-style coconut and pandan waffles
I grew up on these waffles. I remember sitting on the kitchen bench on many after school afternoons, eagerly waiting for my parents to pour batches of batter onto our Black and Decker Sweet Hearts Waffle Maker. The aromas of coconut and pandan filled the house with a delicious scent.
So recently, while spring cleaning, along with throwing out all of my old size 6 clothes (which I know I will never fit back into), I found this cute appliance and was thrilled to discover that it was still in working condition!
My Mum had lost her recipe but a quick search online led me to Andrea Nguyen's fantastic recipe which I have simplified here.
Makes 3 waffles
1 all-purpose flour
7 tablespoons sugar
1½ teaspoons cornstarch
½ teaspoon salt
1 teaspoon baking powder
1 egg, separated
1 cup coconut milk
2 tablespoons unsalted butter, melted and cooled
1½ teaspoons pandan (la dua) extract
- Heat the waffle iron and have an electric mixer handy.
- In a bowl, whisk together the flour, sugar, cornstarch, salt and baking powder.
- Use the whisk to combine the egg yolk, coconut milk, butter, and pandan extract.
- Add the liquid ingredients to the dry ingredients and use a rubber spatula to gently stir. Switch to a folding motion toward the end to incorporate all the flour. If the resulting batter looks lumpy, that's okay. Expect the batter to be thick and avoid over-stirring.
- Use the electric mixer to beat the egg white for about 1 minute until it looks solid white. Use the rubber spatula to gently fold in the egg white.
- Spread a decent amount of batter onto the waffle iron.
- Cook the waffle until golden brown, 3 to 5 minutes.
- Place waffle on a cooling rack.
These waffles are eaten as a snack by itself. There's no need for maple syrup or condensed milk. And they taste even better when re-toasted (as I like mine very crisp on the outside).
Have a go and I'm sure you'll agree with me that it makes the best air freshener scent ever!