Chewy and Crispy Pandan Mochi Waffles

This is a super easy recipe for chewy and crisp Pandan Mochi Waffles, full of tropical coconut and pandan flavour. The interior of the waffles are chewy from the glutinous rice flour, yet the exterior retains that crispness from a secret ingredient.
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Ingredients:
1 C glutinous rice flour
½ C all-purpose flour
1 tsp baking powder
2 Tbsp potato or cornstarch
2 large eggs
1 C coconut milk, canned (full-fat)
⅛ tsp pandan extract
½ C granulated sugar
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[@jazzyoffwork]

Yum

[@daboyfahrezi4392]

Can change the coconut milk to fresh milk? Thank you

[@siftandsimmer]

Yes, you sure can. The waffles will not have a coconut flavour if you use regular milk.

[@HIIAMMEOW]

Can I take off the egg or replace with other ingredients for egg allergy friendly recipe?

[@siftandsimmer]

I have heard that using a flax egg (1 Tbsp flax seed + 3 Tbsp water) works for this recipe. Hope that helps!

[@laujntshiabsi8751]

How many Oz is the can coconut

[@siftandsimmer]

It's one cup, 250ml of coconut milk.