1 ½ cup rice flour
½ cup coconut milk
½ cup brown sugar
Pinch of salt
Don’t substitute regular flour for the rice flour—the waffles will loose their delightful crunchiness!
Preheat and lightly grease a waffle iron. Break the eggs and separate whites from yolks. Combine the rice flour, coconut milk, sugar and egg yolks and mix until combined. Whisk the egg whites with salt until stiff peaks form and gently fold into the waffle mixture.Cook until golden brown.
From Cambodian Cooking, by Joannes Riviere. Periplus Publications. Purchasing this cookbook (available through Amazon) helps the organization Act for Cambodia, which works with street children.
You can serve the waffles with a simple coconut syrup/dressing.
Notes and Instructions