I was in Bed, Bath, Beyond one Saturday with my Mom and she insisted I buy a waffle maker. I told her, I don’t even know how to make waffles. And she said that’s a perfect reason to learn. So we bought a waffle maker. So I did some research and found a recipe for Vietnamese Coconut Milk Waffles that brought back so many great memories back home.
I’ve altered their ingredients a bit to cater to my sweet tooth.
- 2 eggs beaten
- 1 can of coconut milk
- 2 tablespoon butter
- 1 teaspoon pandan extract
- 1/2 cup rice flour (the original recipe said you can substitute with tapioca, but I haven’t tried)
- 1 cup all purpose flour
- 1/2 cup of sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup of water
- Oil/spray for greasing waffle iron
- Preheat waffle iron – medium, high heat.
- In a small bowl, beat egg with a whisk.
- If using canned coconut milk, shake can well before opening. Add coconut milk, butter and pandan extract to the bowl. Mix well.
- In a larger, separate bowl, mix the flours, sugar, baking powder sugar and salt. Stir to combine. Incorporate the wet ingredients into the dry ingredients, add the water, folding until incorporated and smooth; do not over-mix.
- When the waffle iron is hot, lightly oil the top/bottom waffle grids. Spoon batter into the center of each quadrant of the waffle iron. Close the lid and cook until slightly golden and crisp.
- Serve warm as a dessert or a snack.