Pandan Mochi Waffles

 

This recipe is delicious! I have made half the batter too and it turned out really well. If I have any leftover waffles, I freeze them. I cook these anywhere between 1 min 50 sec to 2 min and 15 sec.

 Pandan Mochi Waffles | Sift & Simmer

 INGREDIENTS

• 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

 



DIRECTIONS

1.                   Whisk together the dry ingredients (glutinous rice flour, all-purpose flour, baking powder, and potato or cornstarch) in a medium bowl.

2.                   In a large bowl, add the egg, coconut milk, pandan extract and sugar and whisk until combined, light and frothy.

3.                   Add the dry ingredients to the wet ingredients and combine together using a whisk until no big lumps appear.

4.                   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.

5.                   Cook for 5-6 minutes, until lightly brown.

6.                   Remove waffle to cooling rack. (Note: waffle will be soft but will crisp up when it cools down).

7.                   Best served freshly made.

8.                   Mochi waffles can be frozen for up to 3 months in a freezer-safe container.