Coconut Pandan Waffles Recipe
These Thai pandan waffles come out tender and aromatic, thanks to coconut milk and pandan. They’re designed to stay soft, just like the ones from street stalls in Thailand.
Equipment
- Blender (for pandan juice)
- Fine mesh sieve or cloth
- Mixing bowl
- Whisk
- waffle iron
- Pastry brush or oil spray
Ingredients
- 2 oz pandan leaves
- ½ cup water
- 2 eggs
- 1½ cup coconut milk
- ½ cup oil
- ½ cup sugar
- ½ tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- young coconut meat, optional
Instructions
- Extract pandan juice: Blend pandan leaves with water until finely broken down. Strain through a fine mesh sieve or cloth, pressing well to extract the green juice.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour and baking powder until evenly combined.
- Mix wet ingredients: In a large bowl, whisk eggs, sugar, salt, coconut milk, pandan juice, and oil until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, whisking just until combined. Do not overmix.
- Rest batter: Let the batter rest for 5–10 minutes to thicken slightly.
- Cook waffles: Preheat and lightly grease the waffle iron. Pour in enough batter to cover the base.
- Add coconut (optional): Sprinkle young coconut meat over the batter if using.
- Cook: Close the waffle iron and cook until the waffle is set, lightly golden, and fragrant.
- Serve: Remove carefully and repeat with remaining batter. Serve warm.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 391kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 278mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 3mg
