1 egg beaten
¾ cup coconut milk
1 tablespoon butter
½ teaspoon pandan extract
¼ cup rice flour
½ cup all purpose flour
4 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
Oil/spray for greasing waffle iron
Preheat waffle iron – medium (on my waffle machine its at level 3).
In a small bowl, beat egg with a whisk. Coconut milk, shake can well before opening, then stir well before measuring. Add coconut milk, butter and pandan to the bowl. Mix well.
In a larger, separate bowl, mix the flours, sugar, baking powder sugar and salt. Stir to combine. Incorporate the wet ingredients into the dry ingredients, folding until incorporated and smooth; do not over-mix.
When the waffle iron is hot, lightly oil the top/bottom waffle grids. Spoon batter into the center of each quadrant of the waffle iron. Close the lid and cook until slightly golden and crisp.
(Note: if you plan to reheat waffles later, slightly undercook initially, and reheat in the waffle iron or toaster.)