Coconut Pandan Waffles


The day after Christmas! It means a pyjama and doing-nothing day. Well… sort of… The little one woke me up at 6:30 – so much for sleeping in on holidays. Her two siblings were up next… then it’s like a tornado in the house. No, not one, make it two tornados. Santa is surely generous this year 😉

Remember when I advise you to NEVER ever ask the kids what they want for breakfast? Scratch that… there are always exceptions! Today is an example. Why? Because it’s holiday..duh…! The kids excitedly said they want the “green” waffles. Yeah!!!

The correct term is Coconut Pandan Waffles. You can get the panda paste from any Asian grocery store or from Amazon with a slightly markup price. These little waffles are quite different from the usual ones. Crispy outside but very very chewy inside. The kids love it. It’s a special treat for them once in a while. The leftover can be stored in the freezer and popped in a toaster for a minute.

Coconut Pandan Waffles

(adapted from The Spices of Life)

This recipe yields 7 8″ waffles.

120g all-purpose flour (King Arthur)
110g tapioca flour
15g rice flour (if not available, substitute by all-purpose flour)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
75g sugar
1 can coconut cream (14 oz)
1/2 tsp pandan paste
15g canola oil

  1. In a large bowl, mix together the first 6 dry ingredients.
  2. In a medium bowl, use a handheld mixer to beat egg and sugar until creamy. Add coconut cream, panda paste, and canola oil.
  3. Slowly pour the wet ingredients into the dry mixture. Let the handheld mixer run at a low speed, mix until just combined.
  4. Make waffle according to your waffle machine instruction.