I came across a Chinese food documentary which revealed the secret of keeping a steamed bun moist and soft was the addition of soy pulp in the dough. With this clue, I added a small amount of soya okara or soy pulp to my pandan waffle batter. Yipee, I finally achieved my ideal pandan waffle pancake 🙆 This recipe produced 4 square pancakes just nice for my family of 4 😁
This recipe is dedicated to all the diligent people 👬👭👬👭👬who put in extra effort in brewing fresh soya milk for their families daily 👏 👏👏🌷
Yield: 4 square waffle pancakes
Ingredients5~7g pandan leaf
20g hot water
80g cold soya milk, lightly sweetened*
pinch of salt
15g fine sugar
1 egg, about 55g
50g soya okara/pulp
10g golden syrup/condensed milk
10g organic coconut oil
60g top flour
10g rice flour/top flour
2g double acting baking powder
* soya milk can be replaced by milk and 5g of fine sugar
Directions1. Collect 50g soya okara/pulp after brewing the soya milk.
2. Cut the pandan leaf into thin strips and soak in 20g of hot water for about 5 minutes in a short blender cup. .
3. Pour the pandan mixture into a measuring jug, and mix in the top flour, rice flour and double acting baking powder into a smooth batter.