Last night, I had a dream where Zach's mom made some pandan-flavored waffles that everyone was fighting over. They were steaming hot, soft, and fluffy, and a beautiful luscious green, just like the ones I used to eat in Singapore. My dream left me hungry for some, so when I got up this morning, I went in search for a recipe.
Here's the one I used:
Ingredients
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 egg, whites separated from the yolk
1 cup coconut milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pandan extract
1/2 cup sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 egg, whites separated from the yolk
1 cup coconut milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pandan extract
Directions
Turn on your waffle iron (don't laugh at our Hello Kitty one. It does the job!).
In a large bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract.
In a large bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract.
Add the wet ingredients to the dry and gently stir it. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.
Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.
When the iron is hot, ladle some of the pandan waffle batter onto the grid and cook till done.
Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.
When the iron is hot, ladle some of the pandan waffle batter onto the grid and cook till done.
Enjoy this breakfast of champions! :)
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