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Crispy Thai Pandan Coconut Milk Waffles Easy Mango Sticky Rice Recipe

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A delightful fusion of crispy pandan coconut milk waffles topped with sweet mango sticky rice, combining traditional Thai flavors into a unique brunch or dessert treat.

Ingredients

  • All-purpose flour – 1 ½ cups (190 g)
  • Baking powder – 1 ½ teaspoons
  • Granulated sugar – 3 tablespoons
  • Salt – ¼ teaspoon
  • Coconut milk (full-fat) – 1 cup (240 ml)
  • Water – ½ cup (120 ml)
  • Eggs – 2 large, room temperature
  • Fresh pandan juice – ¼ cup (60 ml) or pandan extract – 1 teaspoon
  • Vegetable oil or melted coconut oil – 3 tablespoons
  • Glutinous (sticky) rice – 1 cup (200 g), soaked overnight
  • Coconut milk (full-fat) – 1 cup (240 ml) for sticky rice sauce
  • Granulated sugar – ¼ cup (50 g) for sticky rice sauce
  • Salt – ⅛ teaspoon for sticky rice sauce
  • Ripe mangoes – 2 medium, peeled and sliced
  • Toasted sesame seeds or mung beans (optional) – 2 tablespoons

Instructions

  1. Rinse the glutinous rice under cold water until it runs clear. Soak it in water for at least 4 hours or overnight. Drain, then steam the rice for about 20-25 minutes until tender but still sticky. Set aside and keep warm.
  2. In a small saucepan, combine 1 cup coconut milk, ¼ cup sugar, and ⅛ teaspoon salt. Warm over medium heat, stirring until sugar dissolves. Pour about two-thirds of this sauce over the cooked sticky rice, gently folding it in. Reserve the rest for serving.
  3. If using fresh pandan leaves, wash and chop 5-6 leaves. Blend with ½ cup water until smooth. Strain through a fine sieve or cheesecloth to get bright green pandan juice.
  4. In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, beat eggs with coconut milk, water, pandan juice or extract, and oil.
  5. Slowly pour the wet ingredients into the dry, whisking gently until just combined. Let the batter rest for 5 minutes to hydrate.
  6. Preheat and lightly grease the waffle maker according to manufacturer instructions.
  7. Pour about ½ cup of batter onto the waffle iron, spreading slightly. Cook for 4-5 minutes until crispy and golden with vibrant green hues. Remove carefully and keep warm.
  8. Top each waffle with a generous scoop of sticky rice, drizzle reserved coconut sauce over the top, arrange mango slices on one side, and sprinkle toasted sesame seeds or mung beans if desired.

Notes

Use full-fat coconut milk for richness and crispiness. Fresh pandan juice provides the best flavor and color, but pandan extract is a good substitute. Soak sticky rice overnight for best texture. Rest batter for 5 minutes before cooking. Adjust flour if waffles are too soft. Reheat waffles in toaster or oven to restore crispiness.

Nutrition

Keywords: Thai waffles, pandan waffles, coconut milk waffles, mango sticky rice, Thai dessert, tropical dessert, gluten-free option, vegan option

Find it online: https://gleefulfork.com/crispy-thai-pandan-coconut-milk-waffles-easy-mango-sticky-rice-recipe/