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
Ingredients
5~7g pandan leaf20g 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
Directions
1. 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. .
Pause the blender, then add the egg, soya okara, golden syrup, and organic coconut oil. Continue to blitz till the content is well blended.
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.
Hi Goh NgaiLeng, if I don't drink soy then how do I get the soy pulp?
ReplyDeleteHi Marie, so sorry I’m not sure of a good alternative to soya pulp. But, maybe you can try using 汤种 tangzhong or water roux to replace. Mix about 8g of all purpose flour with 40g of water. Let the mixture stands for about 5 minutes. Heat over low heat and stir constantly till the mixture thickens into a paste. I’ve not try this, it is just an alternative I can think of 😅
DeleteHi sis goh,i am planning to buy a waffle maker..i saw the model that u r using..how long hv u use it? Quality ok?
ReplyDelete