These Pandan Waffles are far from ordinary! Made from a batter using creamy coconut milk and fragrant Pandan flavoring, the waffles are cooked until golden brown. They are deliciously crispy on the outside, soft and slightly chewy on the inside and perfectly sweet. Make these amazing Pandan waffles and enjoy them as a snack any time!
Notes on the Recipe, Tips and Tricks
The combination of rice flour, tapioca starch and all-purpose flour is really important in this recipe. Rice flour makes the waffles crispy; tapioca starch results in the slightly chewy texture and the all-purpose flour gives it weight. You can always make substitutions but know that it will affect the texture.
For a lower-fat option, use milk instead of coconut milk. As milk is not add thick, use about 1 1/4 cups.
Avoid over-mixing the batter as this will make the waffles tough. Mix until the large lumps of dry ingredients are gone. The batter does not need to be perfectly smooth.
I am using the Oster waffle maker which makes round waffles about 6 1/2 inches in diameter. It has a really nice non-stick surface (no need for extra oil) and very easy to clean.
Use a measuring cup to measure the batter for each waffle. This helps to minimize over-filling the waffle maker and keeps them about the same size.
Do not open the waffle maker while it’s releasing steam. Cook the waffle until there’s no more steam rising from the waffle maker.
For a crispy, darker colored waffle, cook for 4-4 1/2 minutes at the Max setting. Adjust the heat setting down for a softer, lighter colored waffle.
These waffles freeze really well. Separate each waffle using a piece of parchment paper or wax paper. Stack the waffles and store in a resealable plastic bag or air-tight container. Freeze for up to 3 months. To reheat, simply warm in the waffle maker (using a Low setting) microwave or toaster oven until hot.
1 1/2 cups rice flour
1/2 cup tapioca starch
1/2 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup sugar
1 1/2 cups coconut milk
2 Tbsp butter
3/4 tsp Pandan paste
Melt the butter in the microwave on Low power, approximately 30-45 seconds. Stir to combine and allow to cool.
In a large measuring cup or mixing bowl, sift together the rice flour, tapioca starch, all-purpose flour, baking powder and salt.
In a large mixing bowl, add the eggs and sugar. Whisk together until mostly combined. Add the coconut milk, melted butter and Pandan paste. Whisk together combining well.
Add half of the dry ingredients to the wet ingredients and combine until mostly incorporated. Add the remaining dry ingredients and continue whisking. Mix gently breaking up the bigger lumps. The batter does not need to be completely smooth and small lumps are ok. Let the batter rest for 15 minutes.
Set the waffle maker to the Max or highest setting and heat until hot. Pour about 2/3 cup batter into the waffle maker. Using a spatula or spoon, spread out the batter evenly covering the peaks of the waffle maker. Close the lid and cook for 4 1/2 minutes. (This time may vary depending on your waffle maker.)
Once the waffles are golden brown, use a bamboo skewer to lift a section of the waffle and then use tongs to remove and transfer to a wire cooling rack.
Enjoy while hot!
Yields: 5 waffles
Tools I Love and Use in My Kitchen
Love the aroma and flavor of Pandan leaves? Check out these recipes for more Pandan yumminess: Pandan Sticky Rice, Steamed Layer Cake (Banh Da Lon), Three Color Dessert (Che Ba Mau), Tapioca and Mung Bean Cake (Banh Xu Xe / Banh Phu The) and Honeycomb Cake (Banh Bo Nuong).
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