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Wednesday, September 16, 2009

Vietnamese Coconut Waffles

Coconut waffles

After Alastair and I rolled out of bed one Sunday, we wandered into the kitchen in search of food. Alastair started making coffees, while I stared blankly into the fridge and tried to think of what we could eat.

Suddenly – bing! Waffles! I went online and started searching for a waffle recipe. I found a couple of simple ones and then I looked over at the milk container and realised that Alastair had used all the milk for coffees.

Doh! How was I supposed to make waffles without milk? Breakfast was going to be delayed until someone could go and buy some.

And then I came across a recipe for Vietnamese coconut waffles. Instead of using milk, coconut milk is added. Ding ding! Breakfast needn’t be delayed after all. I was happy (and so was my growling stomach).

These waffles smell divine while cooking, and the eating is pleasant too. I poached a couple of peeled and cored pears in sugar syrup while the waffles were cooking, and we ate them with just the pears and without syrup. They were delicious - fragrant and coconutty. Initially I wasn’t going to blog about them, but they looked so cute with the pear perched on top that I couldn’t resist taking a photo!

If you like your waffles crispy, leave them in the waffle iron until they are dark brown and put them on a cooling rack after you pull them out. They crisp up quite well.

Coconut waffles

Vietnamese coconut waffles

Adapted from Vietnamese World Kitchen

1 cup plain flour
7 tablespoons caster sugar
1 & ½ teaspoons cornflour
Pinch of salt
1 teaspoon baking powder
1 egg, separated
1 cup coconut milk
2 tablespoons unsalted butter, melted
1 & ½ teaspoons vanilla extract

Heat up the waffle iron/maker.

In a bowl, combine the flour, sugar, cornflour, salt, and baking powder. In a separate bowl, whisk together the egg yolk, coconut milk, butter and vanilla extract.

Add the liquid ingredients to the dry ingredients and stir gently until incorporated.

With an electric mixer, beat the egg white to a stiff peak.

Fold a third of the egg white through the waffle batter before folding through the rest of the egg white.

Add the batter to the waffle iron and cook for about 3 – 5 minutes, or until golden brown. Pull out of the waffle iron and cool on a rack – they will crisp up as they cool (darker waffles will be more crispy).

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