Pandan Coconut Waffle II using Tefal Waffle Maker (Outside crispy, inside tender)

Beat the waffle queue outside thenPrima Deli shops, by baking the pandan waffles at my own kitchen. When the waffles were hot, it's crispy outside, and soft inside ;)

Yield : about 8 slices of 12cm square waffles 

Ingredients

128g all purpose flour

1 tsp double acting baking powder

1/4 tsp salt

50g water

2 pandan leaves, about 10-12g

100g coconut milk

50g milk

20g unsalted butter 

2 egg yolks 

2 egg white

60g fine sugar

Direction

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.

Recipe adapted from:

http://culinarykitchenette.blogspot.sg/2014/04/waffles-prima-deli-style-by-angelin-goh.html?m=1

QQ Glutinous Pancake with Pumpkin Filling QQ糯米南瓜面煎糕

Yield: 4 pieces of pancakes

Ingredients

Pancake
100g warm water, not exceeding 35 degree Celsius

30g fine sugar
1/2 tsp instant dry yeast

80g milk, room temperature

1 egg, room temperature

1/2 tsp vanilla essence (optional)

Pinch of salt
120g All-purpose flour

10g glutinous rice flour

1/4 tsp baking soda

1 tsp water

~100g pumpkin kaya

Direction

1. Pour warm water (<35 degree C) into a container. Add sugar to the water. Sprinkle yeast over the warm water and let the mixture stand for about 5 minutes to activate the yeast.

2. Add milk, egg, and vanilla essence to the yeast water mixture. Mix well.

3. Add in the all purpose flour, glutinous flour and salt, in three additions, to the mixture in (2). Mix well into a smooth batter and cover with food wrap. 

Let the batter proof for about 90 minutes, or till the quantity double.

4. Mix the baking soda with 1 tsp of water, and add to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 minutes while you warm up the pan.

5. Heat up the Happycall double pan in medium low heat and apply a light coat of oil to it.

6. When the pan is hot, pour in the batter.

Swirl the pan a few rounds to give an even spread round the wall of the pan. 

The raised edge will help to hold the filing better.

7. Close and lock the pan to cook the pancake for about 12 to 15 minutes.  

Lower the heat to lowest after about 5 minutes.

Shift the pan every 2 to 3 minutes to ensure even heating.

The pancake is cooked when the edge pull away from the wall of the pan.

8.  When the pancake is cooked, transfer it to a cutting board lined with parchment paper. Spread the pumpkin kaya over half of the pancake surface. 

9. Fold the pancake into half with the help of the parchment paper.

10. Cut the pancake and serve warm :)

Pumpkin Bread Spread/Kaya

Yield: ~100g kaya/bread spread

Ingredients

100g raw pumpkin, peeled

20g coconut powder*

20g hot water*

15g raw sugar

Dash of salt

1 pandan leaf

* you can replace coconut powder and water by 30g coconut cream. 

Direction

1. Cut pumpkin into chunks.

2. Pour 100g or 1/2 cup of water into rice cooker. Steam the pumpkin chunks using the rice cooking mode.

                             OR

Steam by boiling water for about 5 minutes in high heat and 10 minutes in low heat.

3. Drain away the water collected under the cooked pumpkin. Mash the pumpkin into paste using a fork while it is hot.

4. Add hot water to coconut powder and mix into a mixture. 

5. Pour sugar, salt and coconut mixture into the pumpkin paste. Mix well.

6. Pour the mixture and cut pandan leaf into a non-stick pot and stir over low heat regularly. Heat for about 5 to 10 minutes, or till the mixture formed into a thick paste.

7. Transfer the kaya to a clean container and use as bread spreaf when cool. Enjoy :)