With their unique flavor and green hue, pandan coconut waffles are redefining the traditional waffle experience, introducing a tropical twist that delights the taste buds and captivates the senses.
I suggest reading the important tips for crispy waffles below the recipe card before you start making this recipe. I think it helps when we understand why the recipe calls for certain ingredients and techniques and why I don't encourage heavily modifying the recipe if you want waffles with crispy texture
Whisk the dry ingredients to combine in a mixing bowl and set aside
In another mixing bowl, combine all the wet ingredients. Whisk to combine thoroughly
Add the dry ingredients into the wet ingredients. Use a spatula to fold the dry ingredients to combine. DO NOT STIR. You will have a lumpy batter and that's okay. As long as you don't see any more pockets of flour, you are done mixing
Bake the waffles:
Brush the waffle iron with some oil. Depending on the size of your waffle iron, please adjust the amount accordingly. I scoop about 3/4 cup of batter for my 7-inch round waffle iron.
Pour and scrape the batter into the center of the hot iron. Let the batter spread to the edges of the iron when you close the lid. You don't need to spread it
Let the batter cook undisturbed for about 5 minutes. The cooking time also depends on your waffle iron too. You may need to experiment with the cooking time with your waffle iron. The waffles should be nicely golden brown and crisp on the edge. If not cooked properly, your waffles will not be crispy
Keep them warm in the oven:
Remove the waffles from the iron and place on a cooling rack to preserve the crispness. I like to keep them warm in the oven at 250 F (120 C) while cooking the rest
Continue cooking the rest:
Make sure the waffle iron is hot again before cooking the next one. Brush with some oil and repeat with the next batch of batter and the same cooking process again
To serve:
Serve the waffles warm with toppings and sweeteners of your choice like honey, maple syrup, etc