Waffles with Asian twist use coconut milk and green natural coloring of Pandan, this waffles recipe are dairy free or you can switch with regular dairy milk as an alternative.
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Ingredients : for 10-12 square waffles
- 1 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp ground nutmeg
- 1 1/2 cups silk coconut milk
- 2 large eggs,room temperature/separated
- 1/2 tsp pandan paste
- 1/4 cup unsalted butter/melted plus more for brushing the iron
- 1/4 cup sugar
- 2 ripe banana
Preparations :
* Preheat waffle iron to desired setting
* Whisk together flour,baking powder,salt,sugar and nutmeg in large bowl, In another bowl whisk together silk coconut milk,egg yolk,pandan paste and butter, Stir coconut milk mixture into flour mixture,add slice banana and stir until combine.
* In medium bowl whip the 2 eggs white with electric mixer until they just began to hold a loose peak,scatter sugar over whites and continue beating until they hold soft peak, Using rubber spatula,fold the egg whites into batter
* Brush surface of waffle maker with butter,Pour in enough batter to lightly cover surface of the iron (about 1 cup ) cover and cook until waffles are golden brown and slightly crisp about 5-7 minutes,repeat with remaining batter
*Serve waffle immediately with maple syrup,ginger syrup or fresh fruits.
.
Ingredients : for 10-12 square waffles
- 1 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp ground nutmeg
- 1 1/2 cups silk coconut milk
- 2 large eggs,room temperature/separated
- 1/2 tsp pandan paste
- 1/4 cup unsalted butter/melted plus more for brushing the iron
- 1/4 cup sugar
- 2 ripe banana
Preparations :
* Preheat waffle iron to desired setting
* Whisk together flour,baking powder,salt,sugar and nutmeg in large bowl, In another bowl whisk together silk coconut milk,egg yolk,pandan paste and butter, Stir coconut milk mixture into flour mixture,add slice banana and stir until combine.
* In medium bowl whip the 2 eggs white with electric mixer until they just began to hold a loose peak,scatter sugar over whites and continue beating until they hold soft peak, Using rubber spatula,fold the egg whites into batter
* Brush surface of waffle maker with butter,Pour in enough batter to lightly cover surface of the iron (about 1 cup ) cover and cook until waffles are golden brown and slightly crisp about 5-7 minutes,repeat with remaining batter
*Serve waffle immediately with maple syrup,ginger syrup or fresh fruits.
flavourful delicious dish
ReplyDeleteI surely like the twist. I didn't know that there is such a thing as pandan paste. Mmmm!! interesting to find out. Of course,how I can see no to our Asian flavor. That said, the color is so interesting, the combo of brownies and greenish shade.
ReplyDeleteOMG! These look awesome and what a combination of flavours. Well done!
ReplyDeleteWow, now these are some amazing looking waffles. I bet they smelled heavenly. :)
ReplyDeleteSuch yummy waffles, Ridwan! Love the Asian twist...and the strawberries and cream topping!
ReplyDeletevery nice recipe, Ridwan! I love the sound of banana and pandan flavors in my waffle! Yummy!
ReplyDeleteSounds divine. Love the idea of using coconut milk for this recipe.
ReplyDeleteSounds divine. Love the idea of using coconut milk for this recipe.
ReplyDeleteLove the waffles with a truly different and delicious twist! Pandan paste is so Asian and unique...I had the pleasure of receiving some as a gift from a blogger friend from Malaysia last year. Never would have thought about using it in a waffle mix, and with coconut milk...yumm!
ReplyDeleteYour waffle is lovely and beautiful. I love the contrast of color from the pandan and strawberries. Wish I can get some pandan paste in the states to try this.
ReplyDeleteHey, i love the color, looks like there's a radiation. haha. :)
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ReplyDelete