Pandan waffles with maple ginger butter Waffles 8 pandan leaves, (thawed if using frozen) cut into 3 inch sections 1/2 cup water 285g, 2cups tapioca starch 73g, 1/2 cup rice flour 75g, 1/2 cup 200g, 1 cup sugar 10g, 2 tsp baking powder 1g 1/2 tsp salt 13.5 fluid oz coconut cream 1 tbsp avocado or neutral oil Maple ginger butter 4 oz stick of butter, cold cut into pieces 250 milliliters, 1 cup of pure maple syrup 1 tablespoon freshly grated ginger Heat syrup until bubbling add in the cold butter, one to 2 tablespoons at a time whisk until fully emulsified, stir in the ginger and whisk again. Keep warm on a low flame Chop pandan into sections and blend with 1/2 cup of water until til no large chunks remain. Strain into a cup, squeeezing as much as possible WAFFLE In a medium mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt. In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil. Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from overmixing the batter. Your batter should be slightly thick and have lumps left over. Let the batter rest for at least one hour, this improves the dough texture. If you're only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good. 1. When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle 2. Using a 1/2 cup measuring cup tip the batter into the oiled iron 3. Cook until golden brown, about 3 minutes #chef #fypシ゚viral - @deansheremet