Crispy Pandan Bubble Waffle Cones with Mango Coconut Cream Step-by-step instructions

Before you start

Before you start, make sure your bubble waffle iron is clean and ready. Measure all the ingredients and have them at hand. Chill the coconut cream in the refrigerator for at least 4 hours or overnight, so it whips up quickly.

Dice the mangoes and keep them refrigerated until you're ready to fill the cones. You'll also want a cooling rack nearby to set the waffle cones after shaping.

Instructions

Batter and Fillings

1. 1Whisk the Batter
   In a mixing bowl, whisk together the cake flour, tapioca starch, eggs, coconut milk, pandan extract, and sugar until you have a silky, lump-free batter. The mixture should be smooth and pourable, similar to a thin pancake batter.
   Look for The batter is smooth, bright green, and flows easily off the whisk.
   Tip Whisk thoroughly to avoid lumps, but do not overmix.
2. 2Chill the Coconut Cream
   Place the bowl of chilled coconut cream in the refrigerator while you prepare the waffles. Just before serving, whip it with a hand mixer or whisk until soft peaks form, then keep it chilled.
   Look for Coconut cream is thick and holds soft peaks.
   Tip Chill the bowl and beaters for best results.

The batter is smooth and vibrant green, with no lumps. The coconut cream is chilled and ready to whip. The mangoes are diced and waiting. The kitchen smells faintly of pandan and coconut, an inviting prelude to the cooking ahead.

Cooking and Shaping

3. 3Heat the Bubble Waffle Iron
   Preheat your bubble waffle iron to 200°C (400°F). Lightly grease the iron if needed, following the manufacturer's instructions.
   Look for The iron is hot and a drop of water sizzles on contact.
   Tip Make sure the iron is fully preheated to get a crispy shell.
4. 4Cook the Waffle
   Pour the batter into the center of the hot iron, close it, and flip it immediately to spread the batter evenly. Cook for 3.5 minutes, or until the waffle is deeply golden and crisp.
   Look for The waffle is golden-brown and crisp to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not open the iron too early; let it cook undisturbed.
5. 5Shape into Cones
   Remove the hot waffle from the iron and immediately roll it into a cone shape while it is still pliable. Place the cone on a cooling rack to set and crisp further.
   Look for The waffle is flexible enough to roll without cracking.
   Tip Work quickly—the waffle hardens as it cools.

The waffle iron is hot, and the batter sizzles as it hits the plates. After cooking, the waffle is golden, crisp, and fragrant. It rolls easily into a cone, and as it cools on the rack, it hardens with a satisfying crackle. The cones hold their shape perfectly.

Filling and Finishing

6. 6Fill the Cones
   Once the cones are completely cool and crisp, spoon the whipped coconut cream into each cone, then top with diced mangoes.
   Look for Cones are filled with creamy coconut and juicy mango.
   Tip Fill just before serving to keep the cones crisp.
7. 7Serve and Enjoy
   Serve the filled cones immediately. For the best experience, eat them right away while the waffle is still crisp and the cream is cold.
   Look for Each bite has a crisp shell and a creamy, fruity center.
   Tip These are best enjoyed fresh.

The whipped coconut cream is light and airy, and the mangoes are sweet and juicy. Filled cones are a beautiful contrast of green, white, and gold.

The first bite delivers a crisp shell, a chewy interior, and a creamy, fruity filling that's utterly irresistible.

Common mistakes

One common mistake is opening the waffle iron too early, which can cause the waffle to tear or not cook evenly. Another is not flipping the iron immediately after pouring the batter, which can result in uneven cooking and a lopsided waffle.

Overmixing the batter can develop too much gluten, making the waffle tough instead of tender. Also, be sure to roll the waffle while it's still hot—if it cools too much, it will crack.

How to tell it’s done

The waffle is done when it is deeply golden brown and crisp on the outside. The internal temperature of the waffle should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

To test, carefully touch the surface—it should feel firm and crackly. When rolled into a cone, it should hold its shape without bending. The center should be soft and chewy, not doughy.

• Egg dishes: 160°F (71°C) in the thickest part