← Nouns Cooking · Thai

Ingredients

• 10 pandan leaves, blended with 120 ml water and strained
• 250 g plain flour
• 2 tsp Baking powder
• 100 g Sugar
• ½ tsp Salt
• 2 Eggs
• 360 ml Coconut milk
• 120 ml neutral oil, plus extra for the iron
• 40 g shredded coconut (optional)

Method

1. Whisk the flour, baking powder, sugar and salt in a large bowl.
2. In another bowl whisk the eggs, coconut milk, oil and 100 ml of the pandan juice.
3. Pour the wet mix into the dry and whisk just until smooth, then fold in the coconut. Rest the batter for 10 min while the waffle iron heats.
4. Brush the iron with oil, ladle in enough batter to fill it and cook for 4–5 min, until deep green-gold and crisp.
5. Cool on a rack for a minute so they crisp up, then eat warm, folded in half like the street vendors do.

Tips

• A few drops of pandan extract can stand in for the fresh juice.
• Contains wheat and egg.

Sources

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

Hungry in Thailand Hungry in Thailand (coconut version) Hot Thai Kitchen