These coconut pandan waffles are sweet with crispy edges outside and chewy, soft texture inside. Perfect as snacks any time of day. Flavorful and delicious coconuts waffles, perfect with iced coffee.
In a large mixing bowl, sift together rice flour, all purpose flour, tapioca starch, baking power and salt. Set aside.
Place 1/4 cup of pandan leaves extract in a small bowl. Add in pandan paste. Stir until smooth.
In another bowl, beat 2 eggs and sugar. Whisk together until smooth. Add in coconut cream, pandan liquid and whisk well.
Add the dry ingredients into the wet ingredients. Mix well to combine. Add in vegetable oil and continue to whisk until almost incorporated. Small lumps are ok. Let the batter rest on the counter for 15 minutes.
Heat the waffle maker to the highest setting. Grease the waffle maker with some cooking spray or melted butter. Add about 1 cup of batter into the waffle maker. Use a spatula to spread the batter evenly. Close the lid and cook for 4 to 5 minutes (depending on the maker model).
Once the waffles are golden brown, use a fork and gently flip the waffle and transfer to a cooling rack.
Waffles are good for up to a week in the fridge and freezes well up to a month. Enjoy.
You can find pandan leaves extract, sold in cans in international supermarkets. If you can't find it, replace with 1/4 cup water and add another 1/4 tsp of pandan paste.
Depending on the size of the waffles, serving size might varies. I have a 4 piece square waffle maker and this batter yields 2 large waffles.