Next, add the coconut milk and vegetable oil, and mix well.

In a large mixing bowl, beat the eggs together.

In a medium mixing bowl, mix together all-purpose flour, rice flour, tapioca starch, baking powder, sugar and salt.

We used a regular strainer, but you can also use a cheesecloth if you have one on hand.

Strain your pandan mixture and ensure to squeeze out the most juice out of the pulp.

Add water and pandan leaves in blender and blend until you don't see any big chunks.

Cut your pandan leaves in 3 inch pieces.

vegetable oil: can be substituted by any neutral oil,.

coconut milk: you can substitute for coconut cream if you want a more intense flavor,.

rice flour (do not confuse with glutinous rice flour): it will make your waffle chewy on the inside,.

tapioca starch: this ingredient is crucial to make your waffle crispy on the outside,.

Alternatively, you can use store-bought pandan extract like this one.

We had frozen ones in our fridge, and we made sure to defrost them beforehand,

pandan leaves: We used about 12 pandan leaves that we cut in 3 inch pieces to make it easier to blend.

Using rice flour and tapioca starch will make all the difference in the texture. This rest time will ensure to let your waffle crisp up and to avoid burning yourself.

Let your waffle sit for 60 seconds, and then serve immediately.

Do not open your waffle maker until you don't see any steam coming out. For the crispiest waffles, patience is key.

Wait until your waffle maker released all the steam before opening it.

It will ensure that your waffles are all the same density and size.

Use a measuring cup to scoop your waffle batter.

Use neutral oil to grease your waffle maker.

Mix it until there's no more large lumps.

If you mix it too much, it will result in a though dough. It will make your waffle mixture smoother and easier to mix. Tips for the most crispy and chewy pandan waffle However, if you use pandan extract, using coconut cream would be great to balance out the flavors. We personally prefer using coconut milk because it's less heavy than the cream, and the flavor is less intense. These are concentrate, therefore much more potent and much greener in color. However, if you can't find pandan leaves near you, pandan extract will do. It's very easy to make and it gives a fresh aroma that you can't get with aritificial pandan. In this recipe, we used frozen pandan leaves to make our own pandan extract. Alvin's mom uses it all the time to flavor rice! It's such a versatile ingredient, hence why it's so popular in Asian cuisine. It is not only used for sweet dishes, but also savoury. It's sweet notes pairs perfectly with coconut and exotic fruits such as mango. It is commonly used in South East Asian cuisine and is known as the vanilla of the East. Pandan flavoring comes from the pandan leaves of the Pandanus amaryllifolius.

The subtle pandan flavor compliments perfectly the coconut milk.

Pandan pancakes with coconut custard filling.Pandan French macarons with coconut buttercream filling.

Craving more pandan desserts? Check out our other recipes: Alvin said that it reminded him a lot of Kue Ape, an indonesian dessert that is also pandan and coconut flavored, with a similar texture. It's still fluffy as a traditional waffle, but the subtle pandan flavor and rich coconut is what sets them apart. The inside reminds us a bit of a mochi texture, but an extra chew to it. We added rice flour to the mix to make it extra special! It's crispy on the outside, yet perfectly chewy on the inside. Their texture is what really wins us over. The batter is already sweeten, so it is usually eaten plain, but at the restaurant, you will often see it served with ice cream, whipped cream, and condensed milk. It is usually made with pandan, coconut milk and a mix of tapioca and regular flour. Pandan waffles are a popular Vietnamese street food. These crispy and chewy pandan waffles are a popular street food in Vietnam.

Crispy waffle recipe