Food & Wine
Coconut pandan waffles
These coconut pandan waffles from Tracey Lister & Andrews Pohl’s new recipe collection Made in Vietnam, will go down a treat with the whole family.
Serves: Six
Ingredients:
- 3 pandan leaves
- 2 eggs, separated
- 300g plain (all-purpose) flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 55g sugar
- 1/2 teaspoon salt
- 50g butter, melted and cooled, plus extra
For greasing
- 125ml milk
- 375ml coconut milk
Method:
- Cut the pandan leaves into small pieces using kitchen scissors, then place in a mortar. Add . teaspoon water and pound to extract the liquid from the leaf. Using your hands, squeeze out any further liquid and strain through a fine sieve.
- Whisk the egg whites by hand until they form soft peaks.
- Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a bowl, then make a well in the centre.
- Add the egg yolks, butter, milk, coconut milk and a tablespoon of the pandan juice and mix until just combined. Be careful to not overwork the batter, or the waffles will be tough.
- Finally, use a metal spoon to fold in the whisked egg white.
- Heat a waffle iron according to the manufacturer’s instructions.
- When hot, add a little of the extra butter so the waffles won’t stick.
- Now pour in 80ml of the batter and cook for 4–5 minutes, until golden.
- Remove the waffle and repeat with the remaining batter.
- Serve hot with tea or coffee, or as a dessert with coconut ice cream.
Have you ever tried a dish like this one?
This is an edited extract from Made in Vietnam by Tracey Lister & Andrews Pohl published by Hardie Grant Books RRP $39.99 and is available in stores national.
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