We’re sharing another sweet treat: easy vegan pandan waffles.
Full of coconut flavor while staying egg-free and dairy-free. This Vietnamese dessert differs from traditional American waffles because it is crispy on the outside while staying chewy on the inside.
We chose this recipe because we found that vegan pandan waffles are few and far between on the Internet (most of them will contain egg).
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Instagram: @iso_soup
Special thanks to Quiana Tran for advice
Recipe
Ingredients:
• 140g (3/4 cup) all-purpose flour
• 300 mL (1 1/4 cup) coconut milk
• 70 mL (1/4 cup) unsweetened applesauce
• 70 g (6 tbsp) granulated sugar
• 35 g (1/4 cup) tapioca starch
• 28 g (1/2 cup) dessicated/fine coconut flakes
• 15g (2 tbsp) cornstarch
• 3g (1 tbsp) baking powder
• 1/4 tsp salt
• 1/2 tsp pandan flavoring
• your choice of cooking oil/spray
Batter prep:
1. In a medium sized bowl, add flour, tapioca starch, cornstarch, and salt. Mix well with a whisk.
2. In separate larger bowl, add coconut milk, sugar, applesauce, and pandan flavoring. Mix well with a whisk.
3. Gradually add dry mixture to wet mixture, whisking the batter until everything is well-combined. Be careful to not overmix batter.
4. Fold coconut flakes into batter.
5. Let batter rest for 15 minutes
Cooking steps:
1. Preheat waffle iron.
2. When done pre-heating, coat iron with cooking spray/oil.
3. Pour batter into iron and fill until near the rim.
4. Cook until golden brown (around 4 to 5 minutes).
5. Remove finished waffle and enjoy w/ favorite toppings!
Original of the video here
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