Khanom Rang Phueng (Thai Honeycomb Waffles)

Name: Khanom Rang Phueng (Thai Honeycomb Waffles)
Ingredients: Ingredients (makes about 12 pieces); 1/2 cup rice flour (about 60 grams); 1 1/2 cups all-purpose flour (about 190 grams); 2 cups coconut milk (about 480 ml); 2 large eggs; 3/4 cup coconut sugar (about 120 grams); 2 tablespoons granulated sugar (about 25 grams); 1/4 teaspoon salt; 2 tablespoons coconut oil (for greasing the waffle mold); Special equipment needed: honeycomb waffle mold

Supaporn Kumnodnae @cook_4128979

A Thai dessert that looks similar to Western waffles, with a delicious flavor and a fragrant aroma from coconut sugar and coconut milk.

Supaporn Kumnodnae @cook_4128979

A Thai dessert that looks similar to Western waffles, with a delicious flavor and a fragrant aroma from coconut sugar and coconut milk.

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Ingredients

Ingredients (makes about 12 pieces)
1/2 cuprice flour (about 60 grams)
1 1/2 cupsall-purpose flour (about 190 grams)
2 cupscoconut milk (about 480 ml)
2large eggs
3/4 cupcoconut sugar (about 120 grams)
2 tablespoonsgranulated sugar (about 25 grams)
1/4 teaspoonsalt
2 tablespoonscoconut oil (for greasing the waffle mold)
Special equipment needed: honeycomb waffle mold

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Steps

1

1. Beat the eggs with the sugars. Whisk vigorously until the sugar is dissolved and the mixture is light and fluffy.
2

2. Combine the rice flour and all-purpose flour. Gradually add to the egg mixture, then pour in the coconut milk and salt. Mix until smooth. Let the batter rest for 30 minutes.
3

3. Heat the honeycomb waffle mold on the stove. Brush the inside with coconut oil. Once hot, pour in 1 ladleful of batter. Cook over medium heat for about 1–2 minutes on each side.
4

When the waffle is cooked, remove from the mold and place on a tray. While still warm, fold in half and arrange on a plate. These are best enjoyed warm.