The kiddo at home has become very discerning and refuses most store bought buns and such. She has a very sensitive palate and is able to identify most items that goes into a premixed seasoning. According to her, some folks associate a taste or smell with certain colors, which make eating a rather ‘mental’ process. We always told her that she could join the K9 unit and sniff out contraband goods .
There were lots to buy for breakkie at the mall but the kiddo wanted homemade breakfast instead. It is extra work but to think that she may not always be at my side once she starts university was impetus enough for me to break out of my lethargy.
I combined the Japanese flavor of matcha with the coconut overtones of the tropics in this recipe. It was much approved by hubs and kiddo so I think I must have hit the right notes again.
Inspired by forkfingerschopsticks.
Makes about 10 medium sized waffles.
A:
¼ cup rice flour
½ cup wholemeal flour
1 tsp baking powder
1 tsp matcha powder
pinch fine salt
4 Tbsp cane sugar ( brown ) – 3 if you prefer it less sweet
B:
1 egg
½ cup + 1 Tbsp cream of coconut
¼ cup milk
Method :
Preheat waffle iron.
Whisk ( A ) to combine. Set aside.
In a mixing bowl, whisk egg until frothy, about 5 minutes.
Add the rest of ( B ). Whisk again.
Add ( A ) dry ingredients and whisk until just combined.
Ladle the batter to the waffle iron and cook as like a regular waffle.
Eat fresh. To reheat leftovers, toast it under the toaster for a light and crispy snack.
