Authentic Vietnamese coffee with a delectable twist, if you like! I learned how to make this recipe from my parents, who consume it daily, as well as through my five years of barista experience.
| Prep Time: | 15 mins |
| Cook Time: | 3 mins |
| Total Time: | 18 mins |
| Servings: | 2 |
| Yield: | 2 waffles |
Ingredients
- ½ cup chestnut flour
- 3 tablespoons white rice flour
- 1 tablespoon potato starch
- ½ teaspoon baking powder
- ½ cup milk
- 1 egg, separated
- 1 tablespoon vegetable oil
- 1 teaspoon honey
Instructions
- Preheat a waffle iron according to manufacturer’s instructions.
- Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
- Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
- Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
- Pour batter onto preheated waffle iron and cook until golden brown per manufacturer’s instructions, 3 to 5 minutes.
- Substitute brown rice flour for the white rice flour if desired.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Had to use aquafaba instead of eggs and soy milk instead of cow’s milk, and I also left out the honey, but they still turned out delicious. Thanks for the recipe!