I learned about pandan waffles when I was plotting to take over the world with a chicken and waffle food truck. I felt they would go really well with Indonesian fried chicken and gado gado. And lo and behold, they did.
When you buy coconut milk to make these waffles be sure to check the water content of your coconut milk, you want the lowest water content possible. I find that carton coconut milk usually has 0% water content whereas with tinned varieties it varies brand to brand.
- 125 g all-purpose flour
- 50 g caster sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1 large egg (50g without the shell)
- ¼ tsp pandan paste
- 200 ml coconut milk
- 60 gr melted unsalted butter
- neutral oil to grease
To make the waffles combine all the dry ingredients, flour, sugar, baking powder and salt, in a bowl.
Whisk together the wet ingredients, the egg, pandan paste, coconut milk and melted butter, in another bowl. Now mix the wet ingredients in with the dry. Do not over mix, just fold the ingredients together until the batter is barely smooth. Leave to sit while you heat your waffle iron.
Grease your iron lightly before you pour in the waffle batter. Cook until both sides are a light golden brown. Eat while hot or save and reheat in your waffle iron for Indo chicken and waffles or on their own.