Step 1

Defrost pandan leaves and scrub leaves under running water to clean.

Step 2

Cut leaves into three inch sections, add to your blender.

Step 3

Add the water, blend until you no longer see large chunks. About 20s in my blender.

Step 4

Strain the pulp, and squeeze out as much liquid as you can from the pulp.

Step 5

Add 1 drop of extract to your batter and fully mix to see if you lke the color, and keep adding 1 at a time and mixing until its your preferred color. Try not to add to much so it remains natural looking.

Step 6

In a medium sized mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.

Step 7

In a separate, larger mixing bowl, add the egg replacement, coconut cream, pandan extract, and oil, then mix.

Step 8

Sift the dry ingredients into the wet ingredient bowl and mix for a bit to incorporate the ingredients, being careful not to mix it too much. The batter should be a bit thick and have some lumps still.

Step 9

Rest the batter on the counter for one hour, so the flour can hydrate. If you will not make the waffles at the one hour mark, you can put the batter straight into the fridge in an air tight container and rest for up to one week.

Step 10

Pre-heat your waffle iron, remove the batter from the fridge, and mix the batter. Mix the batter just before scooping any onto the waffle iron.

Step 11

The amazing waffle and coconut smell will become pretty strong just before it finishes cooking. Don't open the iron to check until your iron's indicator light says it's ready, but mine took an extra ~20 seconds after the ready light went off.

Step 12

Remove the waffle and cool a bit before serving, as it crisps up after a short resting period. Make sure to mix the batter again before making every waffle! You can store the leftover batter in the fridge for up to one week.