Pandan Waffle

In a mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.

In a 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 over mixing the batter. Your batter should be slightly thick and have lumps left over.

Let the batter rest for at least one hour, this helps the dough texture improve. If you're only resting one hour, leaving it 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.

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. 

Using a measuring cup or ladle, fill the waffle and cook for about 3-5 minutes. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.

Remove your waffle and let cool on the cooling rack to prevent the bottom from getting soggy. Serve. 

If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.