Pandan Waffles (Green Giant Monster Waffle)

Whenever I make Pandan Waffles in my house for my boys, I have to double or sometimes even triple the recipe. It never last long and I hardly have any left overs. For my little boys, I have renamed the waffles to the green giant monster waffles.

To those who are not familiar with the Pandan flavour, Pandan is to Asia what Vanilla is to the Western World. Like vanilla pods, the long green leaves of the Pandan (Screwpine) plant are very fragrant and aromatic. Also similar to vanilla, the unique aroma of pandan leaves is used to flavor many sweets. In Malaysia or in the Philippines for example, Pandan is usually paired with coconut in desserts like Chendol or Buko Pandan salad - a sweet mixture of pandan-perfumed milk, gelatin, and coconut.

However, it should also be noted that Pandan tastes nothing like vanilla. Some say that the aroma and flavor of Pandan is similar to that of coconuts -which is strange considering that the two ingredients are usually paired together. To me though, the flavor of Pandan is wholly unique but tastes kinda banana leafy, sort of grassy, a little bit nutty, and a lot like Jasmine rice--all at the same time. Despite my best efforts at pinning down a flavor description, the taste of Pandan is almost indescribable.

But don't let Pandan's uniqueness discourage you from using it for your cooking. Even though it tastes and smells nothing like vanilla, I used some Pandan leaves in much the same way I would use vanilla. I steeped the leaves in some warm milk and cream to extract the wonderful Pandan fragrance and flavor - instead of plain old vanilla waffles, I would make Pandan waffles.

Pandan Waffles, adjusted & adapted by House of Annie

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 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.)

Notes:
*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add milk/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.

*If you happen to have leftovers, freeze them on a baking tray with some parchment paper for few hours, then transfer them into a zip lock bag.

Step 1:
Turn on your waffle iron.

Step 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 over mix it.

Step 3:

Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.

Step 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.

Step 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!

Step 6:

Go back to step 4 and prep another waffle. There, that ought to be enough time now. Go for it. Forget the fork. Forget syrup. Just pick it up and devour to your heart's content.

Enjoy !