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Food NetworkVietnamese pandan waffles (bánh kẹp lá dứa) are a popular street food that are best eaten when they are fresh out of the waffle iron. A mix of tapioca starch, rice flour and all-purpose flour creates a fluffy and chewy interior tucked underneath a super crispy crust. Unlike most American-style waffles, this green-hued version is sweet enough on its own (thanks to the generous amount of sugar and coconut milk in the batter) so there is no need for any syrup or toppings. Pandan extract can range greatly in potency depending on the brand, so start with 2 teaspoons and add more until the coconut mixture is bright green and extremely fragrant.Food NetworkI've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.TastyGet ready to egg-splore new flavor territories with this Hong Kong-style egg waffle recipe! These crispy and fluffy waffles are a street food favorite and will transport you straight to the bustling streets of Hong Kong.AllrecipesWaffles are a very popular street food and coffee shop item in Sweden. We also eat them specifically on the Feast of the Annunciation because “Vårfrudagen” (Lady Day in Swedish) sounded a lot like “våffeldagen”, thus became Waffle Day! These are a lot crisper and lighter than American and Belgian waffles and contain no eggs. Serve immediately with whipped cream and fresh fruit or jam.Food52No ice cream maker or waffle iron needed! This soft ice cream is blended periodically throughout the freezing process to keep it smooth. Summertime in New England is synonymous for Ice Cream season. And after getting an abundance of strawberries and rhubarb from my Coonamesset CSA, I wanted to make some from scratch. The only problem is: I don’t have an ice cream machine. Growing up, I used to make ice cream with layered coffee cans, kicking the can down the street to keep the ice cream churning while it froze into a smooth and rich treat. Instead of kicking it in a can, I figured I could just blend it up periodically while it froze in the freezer. In between chores I would blend it up a little more, and taste a little more, enjoying the progress. I ran into a similar machine-less situation with the sugar cones. I have no waffle iron, but hey: Waffles : Pancakes :: Waffle Cones : Sugar Cones You can totally make cones in a frying pan just like you would pancakes, only make the batter much more sugary. I found that spreading the batter on the pan into a thin layer worked well in getting a thin, crunchy cone. Oh, and then I recommend dipping the cones in chocolate.Food NetworkTaiyaki are filled waffle-like Japanese snacks cooked in fish-shaped molds over a burner. They date back to the Edo era, when vendors morphed a similar round treat into the shape of a sea bream, a prized fish in Japan. Taiyaki (which literally means grilled sea bream) became very popular and are now a staple at outdoor markets, food halls and street festivals. Somewhat cakey on the inside, they vary from crispy to soft on the outside. This version falls in between. Taiyaki are traditionally filled with anko (sweet red bean paste), but Nutella, custard, matcha cream, chocolate, jam and ham and cheese are other options. Taiyaki pan sizes can vary, so the first time you make the recipe, you might need to play around with the amount of batter and anko per mold. You may need to adjust the heat level and/or cooking time, too. Use the first batch as a gauge.Food.comPopular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.Food.comPopular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.Food.comPopular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.
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