Dorothy Porker

Pandan and Coconut Milk Waffles

Pandan and Coconut Milk Waffle Recipe - Dorothy Porker| Food Blog

When I was a kid an annual point of contention would be the treats I’d bring into school for my birthday. My grandmother made these white, pink and green cakes white kids would be freaked out by, but now everybody is on the colorful food train.

Still: flavor trumps (even natural, blargh) food coloring. Black sesame trumps charcoal. And pandan trumps matcha (I said it). Even though yes, matcha is a flavor. It’s not as good of a flavor as pandan (fight me).

Pandan and Coconut Milk Waffle Recipe - Dorothy Porker | Food Blog

So when I was looking for a waffle to pair up with my Indonesian chicken and waffles, for the food truck that will never happen, I was hoping there would be pandan waffles. And there are! I felt they would go really well with Indonesian fried chicken and gado gado. And lo and behold, they do.

Of course they’re also great on their own. With chocolate. With ice cream. Whatever waffles do best, pandan waffles do too.

Note: When you buy coconut milk for 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% to 10% water content max whereas tinned varieties it can vary brand to brand.

Pandan Waffles

Delicious Asian pandan waffles, great with Indonesian chicken and waffles.
Prep Time35 mins
Cook Time20 mins
Total Time40 mins
Course: Snack, Sweets
Cuisine: Asian
Keyword: baking, pandan, waffles
Servings: 10 waffles


  • 125 g all-purpose flour
  • 50 g caster sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 large egg
  • ¼ tsp pandan paste
  • 200 ml coconut milk lowest water content you can find
  • 60 gr melted unsalted butter
  • neutral oil for greasing


  • To make the waffles combine all the dry ingredients, flour, sugar, baking powder and salt, in a bowl.
  • In another bowl, combine and whisk together the wet ingredients: egg, pandan paste, coconut milk and melted butter.
  • Now mix the wet ingredients in with the dry ingredients. Do not over mix, just fold the ingredients together until the batter is barely smooth.
  • Cover and let the dough rest 30 minutes in your fridge before heating your waffle iron.
  • Grease your iron lightly before you pour in the 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.

Zoek je dit recept in het Nederlands? Ga dan naar voor pandan en kokosmelk wafels

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