Yield : about 8 slices of 12cm square waffles
128g all purpose flour
1 tsp double acting baking powder
1/4 tsp salt
2 pandan leaves, about 10-12g
100g coconut milk
20g unsalted butter
2 egg yolks
2 egg white
60g fine sugar
1. Mix all purpose flour ,double acting baking powder and salt in a bowl using a hand whisk. Set aside.
2. Blend water and pandan leaves
using a food processor or blender. Set aside.
3. Place butter and fresh milk in a heat resistant bowl, and keep warm in a rice cooker for about 10 minutes, or till the butter melts.
4. Pour pandan juice from (2), butter milk mixture from (3), coconut milk and egg yolks into a mixing bowl and blend well.
5. Sieve in the flour mixture from (1) and fold in using a hand whisk or spatula.
Avoid over mixing, or the waffle will turn out hard.
6. Place egg whites in a clean bowl and start to whisk them using an electric mixer set at high speed for about 1 minute. Slowly add in sugar in 3 lots. Continue to beat at high speed for about 2 to 3 minutes, or till firm peaks formed.
7. Take about 1/3 of the meringue to fold into the yolk mixture from (4).
8. Pour the batter back to the remaining meringue and blend well.
9. Use a spatula to scrap down the side and bottom of the bowl, to ensure no unmixed flour remains in the mixture.
Let the batter stand for about 5 to 8 minutes.
10. While waiting for the batter, heat up the waffle iron and wait for the green light to light up.
11. When the green light turns on, open the waffle iron and apply a thin layer of oil onto the pan.
12. Pour enough batter to the cover the hot waffle pan and close the lid.
13. While cooking, the green light will goes off. A lot of steam will be evaporating from both sides of the waffle iron. When the green light turns on again, the waffle is ready. And the steam will be lesser.
14. Allow the waffle to cook longer if you prefer a crispier crust. Open the lid, remove the waffle and serve immediately.