Pandan Waffles with Coconut Not too sweet and Freezes Beautifully (2024)

This Pandan waffle is the ultimate variation of the usual waffle made here in the US. It has a smooth and chewy, and crisp exterior. It freezes well with a fantastic whiff of Pandan aroma and the sweet taste, not overwhelming.

Pandan Waffles

Going to the Asian market is one of my favorite thing to do once in three months. I cannot go there as much as I want to since it’s four hours away from my town. I always anticipate buying Asian ingredients in bulk, eating some Asian desserts, and eating these Pandan Waffles.

As you enter the Asian market, the Pandan aroma guides you to the Asian snack section and, there, my favorite: Elegant green color. It’s similar to opening a Christmas present in September.

I am eating these waffles once every three months can be challenging and cumbersome. So I figured a way to match the taste of the one they sold in the Asian Market. And this is the perfect result.

What is Pandan

Pandan is a plant common in Tropical areas. Pandan is called vanilla grass in Engish as it’s the Asian counterpart used to flavor a recipe. It has long green and blade-like leaves, which are famous for its aroma. Pandan leaves are mainly one of the ingredients in Asian countries. You add Pandan leaves in steamed rice and use it as a wrapper for meat.

Although pandan is excellent when added to cooked snacks or meals, eating it raw can be bitter. Some people drink it as juice, but I can’t handle the sharpness.

Equipment needed

• Waffle Maker
• Bowl
• Cups

What are Pandan Waffles Made of?

• Egg
• Sugar
• Coconut Milk
• Unsalted Butter
• All-purpose flour
• Cornstarch
• Baking Powder
• Pandan Extract Flavor

What Flavoring Should I use?

You can use different brands of Pandan flavor, but I like the Mc Cormick Pandan Flavoring. It emits an intense aroma and gives authentic Panda and Coconut flavors, so I highly recommend it.

How to make these Pandan Waffles

• Mix the Wet Ingredients– Place the egg and sugar in a medium-sized bowl and mix until smooth. Add the coconut milk and the melted butter and mix.

• Sift and add the dry ingredients– Sift the flour, cornstarch, and baking powder and gently fold until there are no lumps.
• Make the waffles-Preheat the waffle maker and spray with nonstick oil. Scoop 1/2 cup of the batter press until cook through – about five minutes. Do the same to the rest of the ingredients.

TIPS

• Use a cup to pour the waffle batter. It’s less messy this way.
• Don’t fill your waffle iron to the bream.
• Spray your waffle iron with nonstick oil so that the batter will not stick on the waffle iron.
• Set a timer. Some waffle iron beeps when the waffle is done, but some don’t. My waffle iron lights to green when it’s ready but sometimes doesn’t work, so I set my timer at five minutes.

How to store?

Storing the waffle batter will ensure that you will enjoy this for a long time. Have it for breakfast or snack, and it’s easy when the batter is placed in a tight container and stored in the fridge for one week. Just make sure that you mix the batter to make it smooth.

Can I freeze it?

I highly suggest pressing waffles just enough for a serving since the chewiness seems to fade when cold. I am not sure if there will be leftovers, but if there is, place waffles leftovers in a ziplock and freeze. When ready to eat, let the waffles thaw on the counter and microwave for 10 seconds. Heating it more than recommended will harden them.

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