Wednesday, July 5, 2017

Easy Crispy Light Pandan Waffles made with Real Pandan Juice

Hello Hello to more yummy pandan waffles...

After enjoying the crispy and delicious pandan waffles that I made with this super easy fantastic recipe at here, I felt trapped into a ridiculous love-hate-relationship!!! Huh??? Although I love the extra-crispness of the pandan waffles at here, I really hate the amount of coconut fat that I'm consuming and also prefer to enjoy pandan food made with real pandan instead of pandan paste. You must be thinking... I'm having nothing better to do or simply Boh Liao - a Singlish expression to describe being in a situation of idleness. I know. I thought so too! LOL!

I wonder if I can make pandan waffles that are crispy with lesser amount of coconut milk plus with real pandan juice... Initially, I was tempted to try the recipes at Food.com (originated from House of Annie) and Cuisine Paradise with lesser amount of coconut milk but didn't do it eventually because these recipes required whipping egg whites to stiff peaks and I was too lazy and hungry to do any egg whipping actions and extra dish-washing in my early mornings.

Well, what if...


I fused the easy pandan waffles recipe at here with yeasted crispy Belgian style waffles at here to create crispy light pandan waffles...
OMG! It works!!!

easy light crispy pandan waffles
Easy Light Crispy Pandan Waffle made with Real Pandan Juice

As usual, the Boh Liao me did a comparison of this recipe with the pandan waffle recipe and found that the fat content of these light pandan waffles are actually less than half of what is in my previous pandan waffles. OMG!!! And they are still so crispy!!!

Lagi best (meaning better in Malay), these light and crispy pandan waffles are actually made with fresh and real pandan juice. So does this mean that I can say good bye to those artificial tasting and coloured pandan paste? No exactly!!! For those who prefer the authentic taste of Singapore-heartland-neighbourhood-bakery kind of pandan waffles, I must say that my previous pandan waffles made with regular coconut milk and pandan paste are still the closest you can get from the shops! Why? ... because I don't expect the neighbourhood-waffles-making aunties to add freshly squeeze pandan juice into their $1 waffles. Too much work for them!!! 100% sure that all the store-bought waffles are made with pandan paste. Agree?

On the other hand, if you want something that less sinfully and real pandan taste, you can try making these light and easy pandan waffles at home and you might be like me... totally amazed with this fantastic recipe too!


To minimise the amount of water added, I'm using coconut milk to extract the pandan juice.
Next I did this.
If you are too lazy to do this in the morning, you can do this step in the night before and store this in the fridge.
Top the pandan-coconut-extract with extra coconut milk to a total volume of 1/2 cup.
Then wait slightly for this mixture to cool to lukewarm. Not too cool and not too warm. Just lukewarm!
Combine all wet ingredients and sift in the dry ingredients.
A-ha! These are the magic ingredients! It is a must to add these instant yeast and baking powder!
While waiting, I had a shower and then all ready to cook and enjoy my breakkie.
Cooking the waffles in the preheated waffle iron.
easy light crispy pandan waffles
Look! How light and spongy are these waffles...
easy light crispy pandan waffles
And so real with real pandan juice!
Hello! Hello! Good Morning to my yummy pandan waffles...

Here's my light and crispy easy and quick yeasted pandan waffles recipe.

Makes eight 9 x 9 cm square waffles

A
3-4 pandan leaves, washed and sniped
1/4 cup (60 ml) coconut milk, preferably fat reduced with 13% fat plus slightly extra to top to total volume of 1/2 cup (125ml)

B
1/4 cup (60ml) milk
50g unsalted butter

C
1 large egg (70g each with shell), at room temperature - using cold egg might alter the batter temperature

D
1 cup (150g) all-purpose flour
3 tbsp (30g) caster sugar*
1/2 tsp salt
3/4 tsp baking powder
3/4 tsp instant dry yeast

vegetable oil spray, to grease

*please note that waffles are not too sweet and so please do not reduce this amount of sugar any further. If you like waffles to be sweeter, you can add 20g more sugar into the batter or serve these with syrup, honey, jam or peanut butter.

For A:
Using a blender, process pandan leaves and coconut milk until the leaves look blended and chopped. Place a muslin cloth over a bowl and pour the pandan juice through the muslin cloth. Gather the edges of the cloth and squeeze the retaining liquid out from the pandan pulp. Top with extra coconut milk to form a total volume of 125 ml.

For B:
Combine milk and butter into a heat proof bowl or a small saucepan and place it in a microwave or on a stove to cook or microwave until the butter is melted. Do not boil or overcook mixture! Set aside for it to cool to lukewarm (43-45°C / 110-115°F).

For A, B and C:
Add pandan mixture, butter mixture and egg in a large mixing bowl. Use a hand whisk to whisk until just combined.

For D:
Combine flour, sugar salt and baking powder. Sift flour mixture into the wet ingredients and add in the instant yeast. Continue to whisk until just combined. Do not over-mix and it's ok that mixture is not perfectly smooth.

Cover with plastic wrap, and let rest at a warm place (or room temperature if you are living in a warm place) for 30 mins or the mixture starts to bubble. Due to the addition of baking powder, it is not necessary to wait until the mixture doubled in its volume. If you prefer waffles with no yeasty aftertaste, do not leave mixture to ferment too long.

Preheat waffle iron to its medium low heat setting - not the lowest or highest!

Spray preheated waffle iron with non-stick oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire! Pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.

Serve immediately on its own or with jam or peanut butter according to preference. Not to worry if you can't eat the waffles immediately as they are pretty stable and can stay crispy for 15-20 mins after cooking. Otherwise, transfer waffles on a wire rack placed on a baking tray and keep warm in slow oven at 100°C or 200°F until ready to serve. I have also noticed that resting the waffles in the oven can also make them crisper!

Enjoy your waffles!
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6 comments:

  1. Can we prepare the batter & leave it overnight?

    ReplyDelete
    Replies
    1. No because the batter will be over-fermented and the pandan will smell and taste odd!

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  2. Thanks for sharing the recipe. I'm gonna try it soon.

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  3. not a big waffle fan, pancakes are the boys favorite. love these though and the I love the flavor and the smell of pandan!

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  4. Hi Zoey, may I know the brand of your waffle iron? Thanks.....Vivien

    ReplyDelete
    Replies
    1. Hi Vivien, I'm using a no-brand stove-top thin waffle iron that I bought from Korea. Cheers!

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