Although the crispiness of the waffle was not permanent, the softened version of the waffle was equally delicious 😋
Slightly chewy waffle
Moist and slightly chewy mochi waffle
Serving: about 6 small waffles
Equipment: waffle iron/maker
IngredientsCoconut Milk Roux
20g glutinous rice flour
50g coconut milk
30g caster sugar
pinch of salt
5g golden syrup/honey
60g coconut milk
60g top flour
15g glutinuous rice flour
5g tapioca starch
1/2 tsp baking powder
30g unsalted butter, melted
Directions1. Mix all 3 ingredients under the Coconut Milk Roux section, namely the glutinous rice flour, milk and coconut milk, in a heat resistant cup.
You can also cook the coconut roux over a water-bath.
Remove coconut milk roux from the heat source.
Cool down and cover with a cling wrap. Set aside.
2. In a separate mixing bowl, mix egg, sugar, salt and golden syrup together till most of the sugar has dissolved.
3. Blend in the coconut milk,
Next, blend in the coconut milk roux from Step 1.
Finally, mix in the melted butter,
into a smooth and glossy batter.
Cover with a lid, and let the batter rest for about 30 minutes.
4. Heat a waffle iron/maker, and brush some oil over the surface of the waffle mould.
Wait for the indicator light to turn to green.
Wait for the indicator light to turn green again. The waffle is ready when the crust becomes golden or brown.
5. Let the waffles cool down a while before enjoying 😋