- 2 Tbsp butter
- 1 1/2 cups rice flour
- 1/2 cup tapioca starch
- 1/2 cup all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup sugar
- 1 1/2 cups coconut milk
- 3/4 tsp Pandan paste
Melt the butter in the microwave on Low power, approximately 30-45 seconds. Stir to combine and allow to cool.
In a large measuring cup or mixing bowl, sift together the rice flour, tapioca starch, all-purpose flour, baking powder and salt.
In a large mixing bowl, add the eggs and sugar. Whisk together until mostly combined. Add the coconut milk, melted butter and Pandan paste. Whisk together combining well.
Add half of the dry ingredients to the wet ingredients and combine until mostly incorporated. Add the remaining dry ingredients and continue whisking. Mix gently breaking up the bigger lumps. The batter does not need to be completely smooth and small lumps are okay. Let the batter rest for 15 minutes.
Set the waffle maker to the “Max” or highest setting and heat until hot. Pour about 2/3 cup batter into the waffle maker. Using a spatula or spoon, spread out the batter evenly covering the peaks of the waffle maker. Close the lid and cook for 4 1/2 minutes. (The time may vary depending on your waffle maker.)
Once the waffles are golden brown, use a bamboo skewer to lift a section of the waffle and then use tongs to remove and transfer to a wire cooling rack.
Enjoy while hot!
Refrigerate any remaining waffles for up to 1 week. Freeze for up to 3 months.
Yields: 5 waffles