Vietnamese waffles

Ingredients

1 egg beaten

¾ cup coconut milk

1 tablespoon butter

½ teaspoon pandan extract

¼ cup rice flour

½ cup all purpose flour

4 tablespoons sugar

1 teaspoon baking powder

Pinch of salt

Oil/spray for greasing waffle iron

Method

Preheat waffle iron – medium, high heat.

In a small bowl, beat egg with a fork or whisk. If using canned coconut milk, shake can well before opening, then stir well before measuring. Add coconut milk, butter and pandan to the bowl. Mix well.

In a larger, separate bowl, mix the flours, sugar, baking powder sugar and salt. Stir to combine. Incorporate the wet ingredients into the dry ingredients, folding until incorporated and smooth; do not over-mix.

When the waffle iron is hot, lightly oil the top/bottom waffle grids. Spoon batter into the center of each quadrant of the waffle iron. Close the lid and cook until slightly golden and crisp. (Note: if you plan to reheat waffles later, slightly undercook initially, and reheat in the waffle iron or toaster.)

Serve warm as a dessert or a snack. Eat with fork, fingers or chopsticks.