Category Archives: Asian

JACKPOT’s baking experiments…

Hello dear readers!

Hope you had a wonderful weekend!

I know it’s been a bit slow on the posting front but I’ve been having a not so lucky month this April and been busy with lots of training for basketball as well. Hopefully I’ll be able to post a few new posts soon but bear with me in the meantime!

I made vegan Chocolate Pear and Almond Muffins a few weeks ago for Miss Shortee’s birthday and I forgot to post the recipe but because the muffins didn’t turn out as what I really wanted I won’t be posting the recipe this time around and will just show you the photos from this baking experiment until I perfect the recipe further. To be honest, I moulded this recipe on the fact that I bought some lovely pears from the supermarket and really wanted to bake with them. Also, I had some whole raw blanched almonds in my pantry so figured that this might go well with the chocolate and the pear in the muffins and so voila chocolate pear and almond muffins resulted ;P

I definitely need to work on the presentation of these muffins as I think i overfilled the cupcake liners and some of the batter spilled a bit over the sides of some of the muffins due to me greedily wanting to fit all the batter into just 12 muffins when really it could have made quite a few more muffins but taste wise the muffins were soft with a nice little crunch from the almonds. I would also probably cook the pears down to make them softer next time around as I thought they were still quite hard after baking them in the oven.

Pears

Dry Ingredients

Wet Ingredients

Muffin mixture

Muffin Mixture 1

Muffin Mixture 2

Muffin Liners

Out of the Oven

Muffins

Muffins 2

Muffin Close Up

Muffin Close Up 2

And I thought I’d post a picture of another baking experiment where I made my version of “Bolu Kukus” aka Indonesian steamed sponge cakes using pandan and strawberry pastes to make those lovely bright colours in the sponge. I was really happy with this as the sponge cakes “bloomed” as my mum would say. A lot of the time after baking these sponge cakes, my sponge cakes didn’t bloom and I was really starting to think that I was no good at baking these sponge cakes anymore but luckily this time around something must have worked out. Can’t wait to make these again! =)

Sponge

Bolu Kukus

Stay tuned for my upcoming restaurants posts on Graze at Pyrmont and Lox Stock & Barrel at Bondi Beach…

Until next time

x

Jackie

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Filed under Asian, Cake, Indonesian, Muffins, Recipes, Vegan, Western

JACKPOT makes: Vegan Green Tea Banana Muffins

Hello All!

I thought I’d post another new recipe experiment this time using green tea powder (matcha) as the theme of my dessert. I love all things green tea and it’s always fun experimenting with green tea powder – the possibilities are endless: you could make green tea pancakes, crepes, chiffon cakes, pannacotta, creme brulee, pudding and so much more. I’m going to be experimenting more with green tea as I recently just purchased some more matcha powder so I will definitely be putting it to good use. Matcha Pancakes mmmmm….perhaps that will be next on my list of things to make ;P

I met Teepot last weekend in Melbourne and earlier on she had asked whether I could make her some green tea muffins for a quick and easy breakfast option or a snack option when she gets hungry at work. I utilised bananas in this recipe to make the muffins moist and soft in the middle contrasting the top of the muffin which I sprinkled with a bit of sugar for a crunchier top. I was very pleased with the way my muffins turned out especially as this was based on an experiment. I had to try one of the muffins after they came out of the oven in case they didn’t turn out the way I had hoped but luckily enough, the muffin turned out just the way I liked it and the fact that these muffins are healthy, low in sugar and vegan…means you can indulge in a few and not feel so bad right?..that’s what I keep telling myself ;P

Jackpot’s Vegan Green Tea Banana Muffins

Ingredients:

  • 1 Cup of White Spelt Flour
  • 1 Cup of Wholemeal Spelt Flour
  • 2-3 Tablespoons of Green Tea Powder (Matcha) – I didn’t really measure this out and more went on the colour of the mixture
  • 2 Tsps of Baking Powder
  • 1/2 Tsp of Bicarb Soda
  • Pinch of Salt
  • 3-4 Bananas (I used 3 bananas in my first experiment and it turned out well but if you want a more moist muffin with more bananas in it you can use 4 bananas like I did with my second experiment)
  • 3/4 Cup of Vegan Buttermilk (Soy Milk + 2 Tbs of Apple Cider Vinegar)
  • 1/3 Cup of Coconut Oil
  • 1 Tbs of Pure Vanilla Extract
  • 1/4 Cup of Agave Nectar
  • Sugar (for topping – optional)

Method:

  1. Preheat your oven to 180 Degrees Celsius.
  2. Line a muffin tray with muffin cups or if not using muffin cups, grease your muffin tray and set aside.
  3. In a big mixing bowl, combine your flours, green tea powder, baking powder, bicarb soda and salt and stir with a wooden spoon until combined.
  4. Mash your bananas in a small bowl with a fork until well mashed. You can mash it very well so there are no banana pieces but if you like big pieces of banana in your muffins you will only need to mash lightly with your fork.
  5. Make your vegan buttermilk by combining soy milk with the apple cider vinegar. Whisk and then set aside for it to curdle together.
  6. Add in a smaller mixing bowl, the mashed bananas, vegan buttermilk, coconut oil, vanilla extract and agave nectar and combine together.
  7. Add your wet ingredients into your dry ingredients bowl and mix until just combined. Do not overmix.
  8. Using an ice-cream scoop or a big spoon, pour the batter into each muffin mold until around 2/3’s full.
  9. Sprinkle a bit of sugar on each muffin to form a crunchier top (optional)
  10. Put the muffin tray into the oven and bake for around 20-25 minutes (My first batch I baked for 20 minutes as I used less bananas and my second batch I baked for around 25 minutes to ensure my muffin was baked through)
  11. Once the muffins are baked, you can take out the tray and remove the muffins from the muffin tray. Cool on a wire rack.
  12. Try not to eat them all at once because they are really that addictive! Great for breakfasts and snacks on the go.

Photos from my experiment:

Flour Mixture

Dry Ingredients

Matcha and dry ingredients

Banana Mixture

Wet Ingredients

Vegan Green Tea Banana Muffins

Final Muffins

Vegan Muffins

I loved these muffins so much that I decided to make a second batch with an extra banana (4 bananas) and it turned out really well surprisingly. It’s a bit more soft and moist in the middle than the first batch but I like my muffins that way as they aren’t too dense or dry. I think I might just eat one right now… ;P

Here’s a photo from the second experiment:

Vegan Green Tea Muffins Batch 2

And on a final note:

Until next time readers!

x

Jackie

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Filed under Asian, Dessert, Healthy, Matcha, Muffins, Recipes, Snacks, Vegan

JACKPOT’s Melbourne Adventures…

Hello Dear Readers!

Hope you all had a great weekend! I know I certainly did however lacking plenty of sleep in the process.

I decided to go to Melbourne last weekend to catch up with Miss Teepot and while I was there Mr & Mrs Papparazzi happened to coincidentally also be in Melbourne for a birthday so it was great to catch up with everyone in a different state exploring what the Melbourne CBD had to offer. Miss Teepot was our tour guide for the day showing us all the small laneways of Melbourne with plenty of interesting graffiti art spread across all the walls. We definitely had a blast taking numerous photos, doing silly poses and taking various panoramic shots with our trusty iPhones.

We headed out to lunch together and decided to eat in one of Melbourne’s popular laneways. Miss Teepot decided on eating in one of the cafes in Degraves Street. The street was packed with people as it was around lunch time and a lot of people were lining up for the cafes situated in this street so it was very difficult to get a table in one of the cafes. We settled on eating at “The Quarter” as we were in luck and found a free table and their lunch service was just about to begin as we sat down so it was good timing. I was saddened at first as I was really looking forward to having some breakfast/brunch food but was in luck when they handed us a menu with a few items they do for all day breakfast..I will always pick breakfast food over lunch food any day just like I will pick dessert over dinner ;P

Photos are courtesy of Mrs Papparazzi…I figure I should let her take all the photos as she is more professional..thanks again Mrs Papparazzi! Stay tuned for her new upcoming blog for all her photos..definitely a must see blog!

Lamb Backstrap

Mr Papparazzi’s meal: Lamb Backstrap served with roasted potatoes and beans

Rib Eye

Mr Muscles meal: Rib Eye served on a bed of fetta and olive oil mash accompanied with spinach and Portobello mushrooms with a beef jus.

Tandoori Chicken Salad

Miss Teepot’s meal: Salad Special: Tandoori Chicken Salad

Spaghetti Special

Mrs Papparazzi’s meal: Pasta of the day: Spaghetti in a tomato based sauce with an array of flavours (I think there was chorizo, corn and many other flavours)

Smashed Avocado

My meal: Smashed Avocado – Poached Eggs, Avocado, Fetta served on rye bread

I enjoyed my meal however I found the bread to be a bit soggy due to the poached eggs and avocado which had been sitting on the bread for too long. The avocado paired well with the eggs and the fetta gave a nice saltiness to the dish.

Little Cupcakes

We decided to get Miss Teepot a cupcake to celebrate her birthday (belated). How cute is this cupcake! It’s a cookie monster cupcake with a chocolate chip cookie, Oreo frosting sprinkled with blue sprinkles on a chocolate cupcake.

Cookie Monster Cupcake

Cookie Monster Close Up

Mr Muscles wanted to visit “Wonderbao” after lunch as we had both heard so much about this bun shop in the Melbourne CBD. As it was about a 15 minute walk there, we explored a bit of the Melbourne CBD along the way and of course this gave us a chance to burn off some of lunch before we continued to eat and indulge in more food.

I was very excited to finally try “Wonderbao” as I had read a few reviews and knew exactly what I wanted to try before I got there. Since I have a sweet tooth and I had just eaten lunch, I knew that I wanted to try some sweet dessert buns. The others all tried out the savoury buns and were quite happy with their choices.

The place is hidden in a small arcade which leads to more laneways with graffiti walls. The shop itself is quite small featuring many bamboo steamers for the assortment of buns they sell. There are a few stools where you can enjoy your buns with a cold drink from the fridge but mostly this place has a lot of customers who come in and take away the food to eat elsewhere.

Mr Muscles really loved Wonderbao and couldn’t stop raving about it when we got back to the hotel. We both agreed that it was a great concept with many places trying to imitate the famous Momofuku pork buns and as you all must know by now, I love all things to do with steamed buns so I know we will be back to visit again on our next trip to Melbourne.

Wonderbao Menu

Wonderbao’s menu

Wanderbao Map

A map of how to get to Wonderbao

Bamboo Steamers

The array of bamboo steamers filled with plentiful amounts of steamed buns

Braised Pork Belly Buns

Braised Pork Belly Gua Bao with pickled mustard, coriander and crushed peanuts $3.80

Roast Pork Belly Bun

Roast Pork Belly Gua Bao with cucumber, pickled carrots & daikon and hoisin sauce $3.80

Taro Bun

Taro Bun $1.70

Taro Bun inside shot

An inside shot of the taro bun I ordered

I really liked the taro bun as it was not too sweet and you could tell that they used fresh taro for the filling as it had more of a savoury taste to it.

Egg Custard Bun

Nai Wong Bao (Egg Custard Bun) $1.70

Inside shot of custard bun

An inside shot of the egg custard bun – look at that lovely yellow custard!

Mr Muscles knew I wanted the egg custard bun as well so he ordered it and split it in half to share with me and I was not disappointed. The bun was soft and the custard was smooth almost melting in your mouth. I love egg custard buns and if my stomach could have fit another bun, I would have ordered another.  I was already in quite a heavy food coma so I had to settle with the half that I ate. I will definitely order this again next time I visit this place.

Graffiti

A panoramic shot from my iPhone of one of the laneways with graffiti on the walls

After a heavy food coma, we decided to retreat back to the hotel and have a bit of a nap being grandmas and grandpa after all. After a quick nap we woke up and got ready for dinner. We chose to eat dinner at the Crown as we were planning to try our luck at the tables after. I had never been to Bistro Guillaume before but had read quite a lot of reviews on this place so was eager to visit this place.

The atmosphere of the place is very vibrant with green doors, a green bar and green menus contrasting to the bistro feel of the restaurant with dark wooden chairs and tables, lantern like lights and a chalk board for the specials.

Door

The entrance of Bistro Guillaume

The Bar

The green bar

Bar Stools

Inside the Restaurant

Lights

Menu

The Menu

Menu Part 2

Daily Specials

Bread

Complimentary Sourdough Bread which was crispy on the outside and light and soft on the inside

Oysters

An assortment of Freshly Shucked Oysters served with Shallots and Red Wine Vinegar $3.50/ea

Steak Tartare

Mr Muscles entrée: Steak Tartare with Pommes Gaufrettes $24.00

Up close Steak Tartare

A closer view of the steak tartare

Pork Belly

Miss Teepot’s Main: Berkshire pork belly with pickled cabbage and apple salad $36.00

King Salmon

Mr Muscles Main: Chargrilled King salmon with fennel puree and a herb salad $36.00

Crab Salad

My main: Spanner crab salad, avocado, cucumber and coriander $24.00

Paris Mash

Paris Mash $9.00

I have such a weakness for potatoes and I couldn’t resist. The mash was so smooth and creamy that I had to keep going for seconds and thirds ;P

Creme Brulee

Miss Teepot and my dessert choice: Vanilla bean crème brûlée $15.00

This dessert was really delicious with the right consistency not being too thick or too runny. You could see speckles of vanilla bean throughout the whole dessert. The dessert was served with a lovely vanilla shortbread but by the time I had devoured my creme brulee I was feeling the food coma again and could only eat half of the shortbread. A really wonderful dessert which I plan to order again when I visit this restaurant next time.

Happy Birthday

Miss Teepot’s plate of dessert – Happy Birthday again! Hope you had a fun time indulging in a plentiful amount of food!

Until next time!

x

Jackie

The Quarter

27 – 31 Degraves Street

Melbourne VIC 3000

Phone: (03) 9650 6156

Trading Hours:

Mon-Sat: 7am-late

Sun: 8am-5pm

Website: http://www.thequarter.com.au

Wonderbao

Shop 4/ 19-37 A’Beckett St

Melbourne VIC 3000

Bistro Guillaume

Crown Entertainment Complex

Southbank, VIC 3006

Phone: (03) 9292 4751

Trading Hours:

Lunch & Dinner 7 days a week noon until late

Website: http://bistroguillaumemelbourne.com.au/

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Filed under Asian, Birthday, Breakfast, Brunch, Buns, Cafe, Dessert, Eggs, Lunch, Melbourne, Melbourne, Restaurant, Toast, Western

JACKPOT bakes: Baked Pandan Spelt Donuts

Happy Friday Dear Readers!

As an experiment, I decided to attempt baking pandan baked spelt donuts using pandan paste and a mixture of white spelt and whole wheat spelt flour. I attempted two experiments where the latter experiment turned out much better than the first experiment due to the different ingredients used and the baking time in the oven.

Experiment #1:

Ingredients Used:

  • 1 Cup Whole Wheat Spelt Flour
  • 1 Cup White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk (I used 1 tablespoon of apple cider vinegar added into the soymilk to create a vegan version. This was left aside for 5 minutes to let it mix together.)
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 Cup of Raw Organic Honey
  • 2 Tbsp of Coconut Oil
  • Pandan Paste (I didn’t really measure this out and went by the appearance of the green colour in the mixture)

Experiment #2:

Ingredients used:

  • 2 Cups of White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 cup of Organic Coconut Sugar
  • 2 Tbsp of Coconut oil

Method:

  1. Preheat your oven to 200 degrees celsius.
  2. Spray your donut pans with oil spray and set aside (I used a mixture of small and regular sized donut pans).
  3. In a mixing bowl, mix together the beaten eggs, coconut oil, honey/coconut sugar, vegan buttermilk and the pandan paste until well combined and set aside.
  4. In a larger mixing bowl, mix the flour, baking powder and salt until well combined.
  5. Add the wet ingredients into the dry ingredients bowl and stir until just combined.
  6. Fill your mixture into a cupcake pen/pancake pen (bottle) for easier dispensing of the batter into the molds. You can also use a piping bag to fill the molds. If you do not have any of these, I usually use a spoon and carefully fill in the molds until about 2/3’s full.
  7. Bake the donuts in the oven for around 7-9 minutes for the larger donuts and around 5-6 minutes for the smaller donuts.
  8. Take the donuts out of oven and take them out of the molds. Rest the donuts on a wire rack to cool down.
  9. Best eaten while hot but try not to eat them all! Enjoy!

Results:

Experiment #1:

I left the donuts in the oven for around 10 minutes by accident so the donuts turned out quite dry. The flavours however were there but the donuts were quite dense due to the use of wholemeal spelt flour. The honey gave it a nice sweetness but I was very disappointed that I had let my donuts sit too long in the oven. Also, I found it very difficult trying to take them out of the donut pans.

Experiment #2:

I baked the donuts for a bit shorter in the oven and I took out the smaller donuts a lot earlier as they seemed to bake quite quickly. Not long after, I took out the regular sized donuts. The donuts came out of the pan a lot more easily though were a bit crumbly due to some pieces that were stuck in the donut pan. The donuts were moist and the coconut sugar gave it a wonderful flavour and also provided a different appearance to the donuts. The donuts were not too sweet just the way I like it. I was a lot more happy with the result of the 2nd experiment. Also the use of all white spelt flour added to the softness of the donut’s texture. I will definitely be making these again.

Photos from my experiments:

Eggs with Pandan Paste and Honey

Pandan Paste Mixture

Flour and Pandan Wet Mixture

Wet and Dry Ingredients combined

Pandan Donuts Mixture

Donut Pans

Cupcake Pen

Filling the Molds

Filling the Molds 1

Filling the Molds 2

Filling the Molds 3

Donut Pans Filled

Donut Pan Filled with Mixture

1st Donut Experiment

First Donut Experiment 2

2nd donut experiment

2nd donut experiment 1

2nd donut experiment 2

“The optimist sees the donut, the pessimist sees the hole.”   
Oscar Wilde

Until next time!

x

Jackie

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Filed under Asian, Dessert, Donuts, Healthy, Pandan, Recipes, Snacks, Western

Happy New Year 2013!

Happy New Year Everyone!

Sorry for the lack of posts in the new year but I have been battling a fever and flu over the past few weeks and only recently have I recovered.

But be sure to see some new posts shortly.

I hope everyone had a wonderful time celebrating the new year and although mine wasn’t eventful, I spent a nice quiet new year resting at home albeit being quite sick with a bad fever.

Looking ahead to this year and the coming months…I’m hoping to try a lot of new recipes out and also return to some old recipes and see if I can reinvent them to make them even better!

You can now find me on my Facebook page www.facebook.com/jackpoteats and instagram #jackpoteats.

Here are a few snippets of some food pics I have taken lately.

Fried Icecream from Holy Basil

Fried Ice Cream from Holy Basil

Vegetarian Finger Sandwiches

Vegetarian Finger Sandwiches at Victoria Tea Salon for Lunch

Vegan Almond & Maple Cookies

Almond Cookies

Homemade Vegan Almond & Maple Cookies

Almond Meal and Raspberry Cookies

Homemade Almond Meal & Raspberry Paleo Cookies

Mr Wong Fried Ice Cream

Mr Wong Fried Ice Cream

Vegan Rice Paper Rolls

Vegan Rice Paper Rolls for Dinner from Miss Chu filled with Tofu, Mushrooms and Vegetables

Vegan Banh Cuon

Vegan Banh Cuon from Miss Chu filled with Tofu and Vegetables

Fishball Rice Noodle Soup served with Vegetables

Fish Ball Noodle Soup during my fever/flu weeks made by Mr Muscles

Egg White Omelette

Egg White Omelette for Dinner filled with mushrooms

Pandan Donuts

Homemade Baked Pandan Spelt Donutsattempt no.1

Stay tuned for my Baked Pandan Spelt Donuts Experiment post…I think I’m slightly obsessed with Pandan ;P

Till Next Time!

x

Jackpot Eats

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Filed under Asian, Breakfast, Dessert, Dinner, Eggs, Health Food, Healthy, High Tea, Nuts, Pandan, Vegan, Vegetarian, Western

JACKPOT’s eating adventures in Hong Kong…

Happy New Year everyone! I didn’t think that I would be posting again until after the new year but I wanted to share with you all lots of wonderful food pics from my recent trip to Hong Kong… and boy did I eat a lot! Thank goodness this was balanced with walking from morning to night constantly each day which meant more eating on my behalf ;P And I can’t think of a better way to close the year than with plenty of drool worthy food pictures for your viewing pleasure. You’ll notice that most the photos are of dessert naturally…I really just couldn’t resist!

I hope that 2013 brings you all new goals to achieve, new challenges and experiences, new opportunities at work and exciting new chapters in your lives and of course…indulging in plenty of wonderful food too ;P

Here are some food pics from my trip from Hong Kong:

Steamed Turnip Cake

Steamed Turnip Cake from a local Hong Kong Cafe in Causeway Bay

Mai Lai Ko

Malaysian Steamed Sponge Cake – Yum Cha Style

Chestnut Sago Pudding

Chestnut Sago Pudding

Turnip Cake

Fried Turnip Cake

Vegetables wrapped with Tofu Skin

Vegetables wrapped in Beancurd Skin

Tofu Pudding with Mango Puree

Tofu Pudding with Mango Puree

Tofu

Crispy Tofu

Cold Pumpkin Salad

Cold Japanese Pumpkin Salad

Green Tea Icecream

Green Tea Ice Cream served with crispy bread and a heart shaped cookie from Bo-Logne

Omelette with Mushrooms

Japanese Egg Omelette with Assorted Mushrooms

Mango Tofu Sago Dessert

Mango puree, Tofu Pudding & Sago Dessert

Wonton Noodles

Wonton Noodles

Peach Buns

Lotus Seed Paste Peach Buns – soooo goood!

Black Sesame Glutinous Balls

Black Sesame Glutinous Rice Balls

Pumpkin Veloute

Pumpkin Veloute with Truffle and Mushrooms at St Betty’s, IFC

21st Century Egg

21st Century Egg, Chargrilled Asparagus, Lemon Mayonnaise, Black Truffle and Hazelnut Dressing at St Betty’s IFC

Yuzu and Lemon Posset

Yuzu & Lemon Posset, Raspberry Yoghurt Ice Cream served with a White Chocolate Tuile at St Betty’s, IFC

And some non-food pictures from my trip to Hong Kong:

Lego Snowman

Lego

Lego 1

Lego House

Lego House 1

Lego Houses

Lego Tree

Lego Christmas Tree

Until next year!

x

Jackie

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Filed under Asian, Cake, Dessert, Dinner, Hong Kong, Japanese, Restaurant, Vegetarian

JACKPOT makes: Asian Style Pandan Waffles

Hello all!

Happy Friday! Time to embrace the weekend and get some well needed R & R after a long working week..I know I definitely need it!

I thought I would share with you all another creation made in the JACKPOT Kitchen. Lately I have been making a lot of Asian type desserts inspired by my childhood and food I used to eat that my mum used to cook and bake for me as a kid. I share with my mum my trials and tribulations in the kitchen and often she will give me advice on what I have done wrong, what I can do better and ways I can improve it. It’s like having an open recipe book where I can consult on different areas of a recipe and see what else I can do. Thanks mum!

The idea came about due to several reasons:

1. I got an awesome Pancake Waffle Pan from the lovely Ms S for my birthday and had been wanting to test it out ever since I received it…thank you again Ms S! It is definitely the coolest pan I own! Also, I got an awesome Kitchen Aid as well for my birthday so any excuse to use my mixer to mix up those egg whites ;P

2. I love all things Pandan – if you don’t know this already…see previous posts ;P

3. It was an excuse to make and thus eat waffles!

Pancake Waffle Pan

My Pancake Waffle Pan – I love how you can make 7 pancakes or waffles with this pan and the ease of flipping the pancakes with the use of chopsticks. I had a lot of fun experimenting with this recipe. I also loved the fact that you can see all the lines so that the pancake resembles a waffle – the best of both worlds!

Pandan Waffles

Adapted from Cuisine Paradise (http://ellenaguan.blogspot.com.au/2012/05/homemade-pandan-waffle.html)

Ingredients:

  • 1 cup of white spelt flour
  • 2-3 tbs of sugar (sweetener) – depending on your taste buds you can add more or less
  • 1.5 tsps of tapioca flour (arrowroot) – you can use corn flour if you don’t have this in your pantry
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • a pinch of salt
  • 1 egg – white and yolk separated
  • 100ml of low-fat coconut milk (about 1/4 of a cup) – you can sub soy milk or normal milk if you want
  • 80ml of water (less than 1/4 of a cup)
  • 1/2-1 tsp of Pandan Paste
  • 2 tablespoons of coconut oil

Method:

  1. Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
  2. Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
  3. Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
  4. Whisk the egg whites with a pinch of cream of tartar using an electric mixer until stiff peaks are formed. This is usually mixed for around 5 minutes until the egg whites turn a glossy white colour and that once you turn your bowl upside down, the mixed egg whites do not fall out of the bowl.
  5. Fold the mixed whites into the batter until it is just incorporated.
  6. Pour the batter into a pancake pen (bottle) so that the batter is easily squeezed out of the bottle. If you don’t have one, you can just spoon your mixture into the molds.
  7. Heat your waffle pan up and lightly grease it so that the waffles do not stick.
  8. Add a small amount of batter onto the molds (it will spread across the mold) and cook until there are bubbles formed on the top. This will usually be about a few minutes depending on the heat. Flip the waffle using chopsticks and let it brown a bit on the other side before removing.
  9. Repeat with the remaining batter until your batter is finished.
  10. Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
  11. Try not to eat them all at once as tempting as they may be!

Flour mixture

Flour Mixture 2

Wet Ingredients

Batter

Egg Whites

Egg Whites 1

Egg Whites 3

Stiff Peaks

Mixing Egg Whites into Batter

Making Waffles

Waffle

* Not bad for my 1st one though a little deformed on the side – still tasted good regardless of this ;P

Waffle 2

* 2nd attempt – much better! look at the lovely golden markings on it ;P

Pandan Waffles

Pandan Waffles 3

Pandan Waffles 2

I was happy with the look of my pancakes as there was a lovely golden brown mark from the waffle molds which contrasted with the bright green of the pandan paste used in the mixture. The only thing I might need to adjust for next time is to add a bit more sweetener. I might try to use raw organic honey or agave nectar or even a bit of pure maple syrup to see what the taste is like. I can’t wait to use my pancake waffle pan again to make vegan buttermilk pancake waffles, matcha pancake waffles and much much more!

“You should eat a waffle! You can’t be sad if you eat a waffle!” 

Lauren Myracle

Enjoy the weekend everyone!

x

Jackie

 

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Filed under Asian, Breakfast, Dessert, Indonesian, Pancakes, Pandan, Recipes, Snacks, Waffles