← Nouns Cooking · Vietnamese

Ingredients

• 250 g Self-raising flour
• 100 g Sugar
• ¼ tsp Salt
• 2 Eggs
• 400 ml Coconut milk
• 2 tbsp oil, plus more for the waffle iron
• 1 tsp Pandan extract
• 40 g Desiccated coconut (optional)

Method

1. Whisk the flour, sugar and salt in a large bowl.
2. In another bowl whisk the eggs with the coconut milk, oil and pandan extract, then pour into the flour and whisk just until smooth. Stir in the coconut and rest the batter for 10 min.
3. Heat the waffle iron and brush it with oil. Ladle in enough batter to cover the plates, close and cook for 4–5 min until deep golden and crisp, and the steam has mostly stopped.
4. Cool on a rack for 1 minute so the outside crisps up. Eat warm, on their own or with a drizzle of condensed milk.

Tips

• Pandan extract varies a lot in strength; start with ½ tsp and add more for a deeper green.
• Waffles soften as they sit; re-crisp them in a hot oven for a few minutes.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Wok and Kin Hungry Huy