Ingredients
1 egg
1 & 1/2 cups coconut milk
1/2 teaspoon pandan extract
2 teaspoons coconut oil
3 tablespoons sugar
2 cups Krusteaz Belgian Waffle Mix
2 tablespoons unsweetened shredded coconut
Method
Sources
📖
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Concentrated pandan flavor — cakes, custard, ice cream, coconut rice
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Concentrated pandan flavor — cakes, custard, ice cream, coconut rice
Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
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In a bowl, combine all the wet ingredients (egg, coconut milk, pandan extract and coconut oil). Stir in the sugar, waffle mix and shredded coconut. While the waffle iron is hot, ladle in the pandan waffle batter. When the waffle is golden brown and ready, lift it out with chopsticks or a fork. Let sit on a cooling rack so it gets crispy!