Emerald Pandan Coconut Waffles
Strikingly green and impossibly fragrant, these Southeast Asian-inspired waffles are infused with fresh pandan leaf extract and enriched with coconut milk for a tender, crispy-edged breakfast treat. Topped with palm sugar syrup and a scattering of toasted coconut, they bring the flavors of a Thai dessert cart straight to your breakfast table.
Ingredients
- 6 pandan leaves, roughly chopped (or 1 tablespoon pandan extract)
- 1/2 cup water (for blending pandan)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
+ 11 more ingredients
Instructions
Blend the chopped pandan leaves with 1/2 cup water in a blender until very fine. Strain through a fine mesh sieve, pressing hard to extract the vivid green liquid. You should have about 1/4 cup of pandan juice.
Whisk together flour, baking powder, salt, and sugar in a large bowl. In a separate bowl, whisk egg yolks with coconut milk, melted coconut oil, vanilla, and the pandan juice.
Pour the wet ingredients into the dry and stir until just combined — small lumps are fine.
Beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter in two additions to keep it light and airy.
Preheat your waffle iron and brush lightly with coconut oil. Pour batter onto the iron and cook according to your machine's instructions until golden-green and crisp, about 3-4 minutes per waffle.
While waffles cook, make the palm sugar syrup by dissolving palm sugar in 1/4 cup water over medium heat, stirring until melted. Add butter and simmer for 2 minutes until slightly thickened.
Serve waffles drizzled with palm sugar syrup, topped with toasted coconut and fresh fruit.
Nutrition Estimate
Per serving • Estimated by Blinner AI