Gluten Free Thai Pandan Waffles

These Thai Pandan Waffles use gluten-free flour for a soft, tender texture that stays perfect even after chilling in the fridge. Back in Thailand, we call them “Kanom Rung Peung”. Enjoy them hot or cold—they’re amazing either way!

What Makes Thai Waffles Thai?

• The Use of Rice Flour
  Traditional “Kanom Rung Peung” (ขนมรังผึ้ง) uses an equal ratio of wheat and rice flour, making it easy to adapt into fully gluten-free waffles. Gluten-free flour already contains rice flour, ensuring the right texture and flavor.
• Coconut Palm Sugar
  Coconut palm sugar offers a rich, caramel-like flavor with hints of butterscotch and a warm, earthy aroma similar to toasted coconut.
• Coconut
  Use coconut flakes or fresh young coconut, depending on your preference. If you choose coconut flakes, soak them in the wet ingredients for 5–10 minutes to rehydrate and soften them. Adding flakes later will cause the batter to thicken quickly, as they absorb moisture as soon as they touch liquid.
• Coconut Milk
  Coconut milk serves as the liquid base for this recipe, adding creaminess and enhancing the tropical flavor. Its inclusion ensures this recipe is not only gluten-free but also dairy-free.
• Add-Ons
  In Thailand, waffle stands offer ready-made waffles, and you simply choose your preferred flavor. Popular add-ons include corn, taro, ube, chocolate, pandan, and more.
• No Maple Syrup Needed
  Coconut palm sugar sweetens these waffles perfectly, so adding maple syrup may make them overly sweet. In Thailand, these waffles are enjoyed as snacks, not breakfast. If you serve them as breakfast, fresh fruit and whipped cream make excellent pairings.

Pandan Waffles

Using pandan as an add-on for Thai waffles not only gives them a light green color but also infuses a sweet, aromatic fragrance. Pandan leaves are long, narrow, green, and known for their naturally sweet aroma. You can find fresh or frozen pandan leaves at Asian grocery stores. To use fresh pandan, chop 8–10 leaves and blend them with half a cup of water. Strain the mixture to extract pandan water and add it to the waffle batter before baking. However, to simplify this recipe, I use pandan powder instead. Keep in mind that the green color from pandan will be subtle and natural—not the bright green seen in Vietnamese waffles that use both food coloring and pandan.

How to Make Thai Waffles

The following simple steps are for making generic Thai waffles.

• In a mixing bowl, combine coconut palm sugar, eggs, and coconut milk. Whisk together or blend in a blender until the sugar dissolves completely.
• Fold the coconut flakes into the mixture and let it sit for 5–10 minutes to rehydrate.
• Add flour (gluten-free or a mix of ½ cup rice flour and ½ cup all-purpose flour), salt, and baking powder. Fold in the dry ingredients and mix until well combined.
• Stir in your choice of add-ons, such as cooked ube, taro, corn, pandan, or raisins.
• Fill a preheated waffle iron with just enough batter to cover the bottom plate without overflowing. Cook the waffles until golden brown or until they reach your desired level of doneness.
• Serve warm (or cold) with fresh fruit and/or whipped cream. Note that these waffles are more tender than crispy by nature. They will not get harden when refrigerate so they are delicious both warm and cold.

How to Store and Reheat Thai Waffles

Thai waffles are more tender than crispy, making them delicious both warm and cold. To store, place them in an airtight container and refrigerate for up to 4–5 days. They will stay soft and won’t dry out or harden. To reheat, microwave each waffle for 20–30 seconds.

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