Ingredients

• 1.5 cups All-purpose flour
• 1/2 cup Glutinous rice flour
• 1/4 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1 cup Full-fat coconut milk
• 1 tablespoon Ube (purple yam) extract
• 1/4 cup Vegetable oil
• 2 Eggs
• 1 teaspoon Vanilla extract
• 1 cup For the syrup: Full-fat coconut milk
• 1/4 cup For the syrup: Granulated sugar
• 2 For the syrup: Pandan leaves (or 1 tsp extract)
• 1 pinch For the syrup: Salt
• 1/4 cup For the topping: Toasted coconut flakes

Instructions

1. 1

   In a large bowl, whisk together the all-purpose flour, glutinous rice flour, sugar, baking powder, and salt.

2. 2

   In a separate bowl, whisk together the coconut milk, ube extract, vegetable oil, eggs, and vanilla extract until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and mix just enough to combine; do not overmix, a few lumps are okay. Let the batter rest for 5-10 minutes.

4. 4

   Meanwhile, prepare the syrup: combine coconut milk, sugar, pandan leaves, and a pinch of salt in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Gently simmer for 5 minutes, then remove pandan leaves.

5. 5

   Preheat and lightly grease your waffle iron. Pour an appropriate amount of batter and cook waffles according to your appliance's instructions, until golden and crispy.

6. 6

   Serve the waffles warm, generously drizzled with coconut-pandan syrup and topped with toasted coconut flakes.