Waffle is a traditional snack often found in almost every alley of the streets. Today, TasteVN will go to the kitchen to guide you on 2 ways to make snack waffles from pandan leaf – a delicious twist on the traditional waffle!
1. Pandan Leaf Waffle
-
Preparation Time
2 hours 30 minutes
-
Difficulty Level
Easy
Ingredients for Pandan Leaf Waffle Serves 8 people
Tapioca flour 50 gr All-purpose flour 200 gr Sweetened fresh milk 200 ml Coconut milk 200 ml Chicken eggs 3 eggs Unsalted butter 50 gr Pandan leaves 50 gr Sugar 100 gr
Mix the cake batter
Add the coconut milk mixture to the pandan egg mixture, pouring in while stirring well for the ingredients to combine. Sift in 50gr of tapioca flour and 200gr of wheat flour gradually, stirring well until the flour dissolves.
After the flour is well mixed, sift the flour into the pot and cover it for the batter to rest for 1 – 2 hours.
Pour into the mold
Turn on a small flame, place the cake mold on the stove, when the mold heats up, brush oil on the surface of the mold, then pour the batter into the mold so that it spreads evenly across the hot mold and cover it. After 1 minute, flip the cake for another minute before taking it out.
How to make Honeycomb Pancakes with Pandan Leaves (recipe shared by users)
-
Blend the egg mixture
First, put 5 chicken eggs into the blender and blend at medium speed for 2 minutes.
Then, add 200g of sugar and continue blending for another 3 minutes until the eggs are fluffy, bubbly, and the sugar is dissolved.
Next, pour this mixture into a bowl separately and continue blending with the remaining 5 eggs and 200g of sugar, then add it to the bowl with the previously blended mixture.
-
Prepare pandan juice
Pandan leaves are washed, drained, and then chopped small. Next, put the pandan leaves into a blender, add 1/2 cup of water, and blend for about 5 minutes.
Then, strain the blended pandan mixture through a sieve to extract the juice.
-
Mixing the cake batter
Put the whipped egg mixture into a large bowl, gradually sift 200gr flour in and mix well until the mixture is combined. Then, pour in all the pandan leaf extract and mix well.
Next, sift an additional 150gr of flour in, mix the batter once more, and let it rest for about 20 – 30 minutes.
-
Pouring the mold and baking
Preheat both sides of the mold over high heat for about 3 minutes. Then, apply a layer of cooking oil on both surfaces of the mold and continue heating on low heat for another 2 minutes.
After 2 minutes, pour 1/2 ladle of the batter mixture into the center of the sandwich mold, close the mold, and bake on low heat, 1 minute on each side.
When the cake is evenly golden on both sides, take it out and use scissors to cut off any excess or burnt edges. Next, apply a layer of cooking oil on both surfaces of the cake mold and continue pouring with the prepared batter.
Tip:
- To prevent the cake from sticking to the mold, you should discard the first one, as the first cake is very likely to get burnt while heating the mold.
- Remember to evenly apply cooking oil on both surfaces of the mold before pouring the batter.
-
Final product
Pudding cake with pandan leaves has an eye-catching green color combined with the pleasant aroma of pandan leaves. The cake is soft and fluffy, sweet and fatty in harmony, making you want to eat more.
How to preserve pandan honeycomb cake
- Place the cake in a sealed bag or food storage box, and keep at room temperature for 2 – 3 days.
- Do not put the cake in the refrigerator as it will make the cake hard and chewy, losing its delicious taste.
See more:
Now you can create beautiful, hot, and incredibly delicious pandan honeycomb cake – waffle with a simple recipe. Wishing you success with TasteVN’s recipe.
