mochi waffle

These chewy on the inside and crispy on the outside pandan waffles are so addicting, you&#039;ll want to make them just so you can smell the aromatic and coconutty flavor all throughout your house!

Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

g pandan leaves (fresh

water

artificial pandan extract

285 g tapioca starch

rice flour

g all purpose flour

sugar

g baking powder

salt

eggs

13.5 fl oz coconut cream

tbsp neutral cooking oil

Defrost pandan leaves (if frozen) and clean leaves under running water.

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

Add half a cup of water to the blender, and blend until you no longer see large chunks.

Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp too.

Pandan Option 1 - Fresh Extract (recommended)

Add the artificial extract drops to the water and mix. Set aside for later.

Pandan Option 2 - Artificial Extract

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

In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil.

Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over. If you&#039;re using artificial pandan extract, and want the batter to be more green at this point you can add 1-2 more drops and mix the batter again.

Let the batter rest for at least one hour, this improves the dough texture. If you&#039;re only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good.

When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle. I use an Oster belgian waffle iron and found that the setting for medium-high works best.

Using a disher or ladle, drop three to four scoops onto the waffle and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.

Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

Waffle

These mochi brownies are rich, fudgy, chocolatey with a chewy and spongy texture. They&#039;re so addicting to eat, and reminds us of the Hawaii butter mochi. We love ooey, goey brownies, and these checks all the boxes.

Mochi Brownies

mochiko flour

cocoa powder

white sugar

tsp baking powder

butter

milk

tsp vanilla extract

espresso shot (40 ml)

chocolate

Preheat the oven to 350°F. Line a 8 x 8 inch baking pan with parchment paper.

In a large mixing bowl, whisk together all dry ingredients (mochiko flour, cocoa powder, white sugar and baking powder).

In a medium mixing bowl, gently whisk your eggs. Add all other wet ingredients (melted butter, milk, vanilla extract and espresso shot). Whisk together until combined.

Pour wet mix into dry mix, and combine together until combined. Pour mochi brownie batter into your lined baking pan. Add chocolate chunks on top of your batter.

Bake for 60 minutes or until a toothpick inserted comes out clean.

Cool completely before cutting.

If you love chewy, mochi-like waffles (like pandan waffles), then you will love this ube waffle version. It&#039;s just as quick and easy to prep and make during the week for an extra special treat.

Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside)

134 g ube puree (preferred brand Pamana

tsp ube extract (optional)

tsp ube extract

oz coconut cream (1 can) (preferred brand Savoy)

ube puree or extract from above

290 g tapioca starch

g all purpose wheat flour (the

Ube puree &amp; extract method (preferred): Measure out the ube puree (or halaya jam) and add into a small bowl. Whisk in water carefully until the puree is evenly mixed. Whisk in ube extract. I prefer this method to get more real ube in here while using less extract.

Ube extract only method: In a small bowl, whisk water and ube extract until thoroughly combined.

In a large mixing bowl, beat the eggs and whisk in the coconut cream, ube puree (or extract) liquid, and cooking oil until combined.

Sift the tapioca flour, rice flour, all-purpose flour, and baking powder into the large mixing bowl. Add the sugar and salt into the mixing bowl and then use a spatula or wooden spoon to combine wet and dry batter softly. DO NOT over mix. There should be some lumps leftover.

Cover the waffle batter with a towel or cover and let rest on the counter for at least one hour. If you don’t plan on making the waffles the same day, you can move the mixing bowl into the fridge until you are ready to cook your waffles. Make sure to remove the batter from the fridge about 20 minutes before cooking to bring your batter to room temperature.

After resting, preheat your waffle iron to medium-high. Fill your waffle iron to how much you prefer, I use a small ladle measure out about ½ cup of batter per waffle. This will fill out my Belgian waffle maker.

Remove your finished waffle (it should have a slightly browned crust that is crisp to the touch), and directly onto your cooling rack.

Let it cool for about 30 seconds and the crust will get even crispier. Then serve fresh!

You can freeze extra waffles in the freezer in an airtight bag for up to one month. Heat them up again in a toaster or toaster oven to refresh their texture.

Waffle batter

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Top 3 mochi waffle recipes from across the web

The most viewed mochi waffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pandan Waffle Recipe (Bánh Kẹp Lá D...

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The most viewed mochi waffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine