Updated: Jul 23
There's nothing better than that smell of waffles coming straight off the iron. This Pandan Mochi Bubble Waffle combines that fantastic waffle smell and flavor with the coconutty flavor of pandan and fun chew of tapioca.
Once you've made the batter, it can be saved up to a week in an air tight container in the refrigerator. I like using the Cucina Pro Bubble Waffler because it's ready within minutes!
Pandan is such a great, subtle flavor and smells absolutely delicious. It reminds me of my grandmother's kitchen growing up. You could always count on her to have some kind of Vietnamese dessert readily available for consumption.
You can find pandan leaves in most Asian markets fresh, in the frozen section or even already in liquid form canned. I personally like to use fresh pandan because the scent is just intoxicating as you blend it.
4 Bubble Waffles, Approx. 1 hour 10 mins prep, 3 min cook
What You'll Need
4-6 Pandan Leaves
¼ Cup Water
1 Cup Tapioca Starch
¼ Cup Sweet Rice Flour
¼ Cup All-Purpose Flour
½ Cup Date Sugar (you can substitute for granulated sugar)
1 tsp Baking Powder
½ Can Coconut Cream
2 tsp Oilve Oil
¼ Cup Mini Mochi, rinse off excess powder
All You Need To Do
Cut your pandan leaves down to about 3 inches long for easier processing. If you're using frozen leaves, make sure it's thawed.
Add leaves and water to your blender and blend it until it's liquid.
Strain the liquid to remove the pulp and squeeze as much excess liquid out as you can.
In a medium bowl, combine the dry ingredients (flour, sugar, baking powder).
In another medium bowl, beat your eggs, add coconut cream and olive oil. Note: For a more brilliant green color, you can add 2-3 drops of food coloring to this mixture. Since I'm using date sugar, my dough mixture takes on a more brownish color so I like to add a few drops of food coloring to give it a more aesthetic color.
Sift the dry ingredients in your liquid egg mixture slowly folding in the dry ingredients to combine. Note: You do not want to over mix the batter. It's ok for it to be lumpy, the batter will be thick.
Once the batter is mixed well, cover it with a kitchen towel and let it sit for about an hour.
Heat up your waffle iron.
Once it's hot, spray it with cooking oil and ladle on your batter. You will most likely need to help spread the batter across the iron as this batter is thicker than the typical waffle batter.
Drop in some mochi to the batter, you can take a fork or chopsticks and push the mochi into the batter more so that it settles onto the inside rather on top.
Cook for 2-3 minutes, let it stand for about 1 min.
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