Saturday, January 29, 2011

Prima Deli taste-alike Waffles!

Everytime I go back to Singapore, this is one of the MUST EAT on my list! And I usually like Prima Deli Waffles 'kosong'! The pandan 'greeny' waffles are more dense and I don't really like it. From random sufing I found this recipe from House of Annie. This To-try recipe has been on my list for at least 1 year, finally I got the chance to try it! And because I do it MY WAY, I can make it as crisp as I like it to be!!

Happy ~
Read on for the recipe and more pictures.

(Credit : House of Annie)
Pandan Waffles (makes 3-4 waffles)
1 cup bleached, all-purpose flour
1/2 cup sugar
1-1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda + 1/2 tsp cream of tartar (OR 1 tsp baking powder + 1/4 tsp baking soda)
1 egg, whites separated from the yolk
1 cup coconut milk
2 Tbsp unsalted butter, melted
1/2 tsp pandan extract
(You can use vanilla extract if you don’t have the pandan, but then it really wouldn’t be pandan waffles anymore, now would it? Find pandan extract in the baking section of your local Asian market.)

*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add water to get correct liquid amount.
*Sugar can be halved for less sweet waffles.
*Self-raising flour can be used in place of flour, salt, baking powder and baking soda.


1. Turn on your waffle iron.
2. In one bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.
3. Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.
4. Now here comes the easy part. When the iron is hot, ladle some of the pandan waffle batter onto the grid. Close the lid and go get a plate and a fork. Breathe in that wonderful pandan aroma (but be careful not to stick your nose into the steam rising from the waffle maker!) Tell your tummy to stop growling already, because in a couple of minutes it’s going to be mighty happy.
5. When the waffle maker signals that your pandan waffle is ready, lift it out with a fork onto your waiting plate. Put the fork down. Resist the urge to pick up the waffle and jam it into your mouth. Wait for it to cool a little. If you don’t, you’ll give yourself first-degree burns on your fingertips and that little piece of skin on the roof of your mouth will hang down and bother you for the next two days. Resist!

I didn't have the GREEN-ish Pandan paste, I used Pandan Extract so the colour of the batter is yellowish because of the egg yolk.
My first waffles, inexperienced and not crispy enough.

Yummmmmmmy, happy waffles on a Saturday morning!
Yield 5 waffles from the batter.

1 comment:

  1. Really love those pandan waffles for Saturday morning breakfast.

    Thanks for the link back!



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