These are not your ordinary waffles. They don’t beg to be soaked in syrup, they don’t come out of a toaster, and they don’t contain any gluten! This Cambodian treat is sweet on its own and made even sweeter with chocolate in it!
Yields 4 Waffles
- 2 cups rice flour
- 1 Coco Besos Coconut Amaze Bars, broken into pieces
- 3⁄4 cup sugar
- 1 cup coconut milk
- 1 pinch salt
- 3 eggs
In a small pot, combine chocolate, sugar, salt, and coconut milk. Stir over medium heat until chocolate has melted and sugar has fully dissolved. Set aside to cool slightly. While chocolate mixture is cooling, whisk eggs together in a separate bowl.
In a large mixing bowl, stir flour and eggs together until partially combined; the batter should look clumpy and dry. When the chocolate mixture is cool to the touch, add it to the flour mixture. Stir chocolate mixture into batter until well combined and no pockets of flour are visible.
Heat up your waffle iron and brush/spray it with oil. When the iron is hot, ladle the batter into waffle pan, being sure to fill it to the edges. Rotate and cook until golden brown and crisp, ~3‐5 minutes.
Waffles can be served immediately or chilled and grilled on high heat for 1‐2 minutes on each side. Traditionally, it is eaten plain, but go ahead and scoop some ice cream on top or slather it in syrup‐‐ we won’t tell.
Waffles can be stored in an airtight container for up to 3 days chilled or for up to 1 month frozen.