Tuesday, December 7, 2010

Pandan Coconut Waffles (Green Waffles)

In my town, everyone is familiar with these "green waffles" that most Vietnamese bakeries and sandwich shops sell.  I've been meaning to try and replicate them for the longest time and finally got around to it over the weekend.  I didn't quite get the distinct pandan taste to stand out as much since I was only able to find pandan juice rather than pandan extract but I think I'm really close to replicating the infamous waffles.

Pandan Coconut Waffles
A Baked By Jen Original
Makes 12-16 (4-inch) waffles

1 3/4 cups all purpose flour
4 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cornstarch
2 eggs, whites/yolks separated
1 5.6 fl oz can of Chaokoh coconut milk
1 cup pandan juice
1/2 cup cooking oil
1/2 cup shredded coconut (optional)
1-2 drops of green dye (optional)

In a medium bowl stir together flour, sugar, baking powder, cornstarch, and salt.  Make a well in center of flour mixture; set aside.

In another medium bowl beat egg yolks slightly; stir in coconut milk, pandan juice, and oil.  Add egg mixture all at once to the flour mixture.  Stir just until moistened (batter should be slightly lumpy).

In another small bowl whisk the egg whites with a fork until it forms bubbles. Gently fold the egg whites into the batter.

Fold in the shredded coconut and green dye, if using.

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle maker (use a regular or Belgian waffle maker).  Close lid quickly; do not open until done.  Bake according to manufacturer's directions.  When done, use a fork to life waffle off grid.  Repeat with remaining batter.  Serve immediately.

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