The Uncarved Block Waffle
Aka The "Andrew Needs Adult Supervision in the Kitchen Waffle"
Finally, The Uncarved Block Waffle! It's not an easy waffle to make, but for the official waffle of The Uncarved Block, why should it be? It is fluffy inside, crispy outside, and sweet with a multi-layered flavor. It is a profound waffle. (Not at all modest, am I?)
- 1 whole egg
- 1 13.5oz can of coconut milk (As with so many products, Chaokoh has downsized their coconut milk instead of increasing the price.)
- 2 Tbs unsalted butter, melted
- 1 tsp Tahitian vanilla
- 1/8 cup Malibu coconut rum
- 1 cup fresh, ripe sweet mango, medium dice
- 1 cup cooked white rice (preferably Jasmin)
- 1/2 cup rice flour (NOT glutenous rice flower)
- 1/2 cup all-purpose flour
- 1 tsp sugar (heaping)
- 1 tsp baking powder
- pinch salt
Preheat waffle iron (the first step in all waffle recipes, doesn't this go without saying?)
Whisk the egg, coconut milk, vanilla, butter and rum together in one bowl (note: the butter should be melted but not hot). Then gently add the mango and rice. Sift together the dry ingredients in another bowl, making sure they are thoroughly combined. Add the wet ingredients into the dry ingredients, stirring until fully combined into a thin batter, but without beating up the mango too badly. Note that there aren't many glutens present, so you don't have to worry too much about overworking the batter.
The last instruction in most waffle recipes is "Make waffles according to waffle iron manufacturer's instructions," or some such. However, for this recipe do NOT necessarily follow the the manufacturer's instructions.
I recently got a fancy schmancy new waffle iron that purports to tell you when your waffle is ready (the Chef's Choice M840.) I don't know how it decides when the waffle is done. Perhaps it thinks it is done when the heating element returns to a certain temp after being cooled by the batter? Maybe it is just a timer? I don't know. But, in any case, this is a very moist dough and the mango and rice are full of water. The Chef's Choice instructions say that you should not watch for the steaming to slow or stop as with old fashioned waffle irons, but rather to open the iron and remove the waffle when the buzzer sounds regardless of steam. With this recipe, if you follow those instructions, you get a waffle that comes out beautifully crisp, but 10 seconds later it is a soggy noodle.
My best results come from setting the M840 at #4 (out of 5) darkness, and letting it go through two whole cycles before removing the waffle. Also, placing the waffles on a cold plate causes instant condensation and sogginess. Resting them first on paper towels cured this problem. If you have an "old fashioned" waffle iron that requires you to pay attention, wait for the steam to dissipate as usual but be prepared for it to take a relatively long time.
Serve with fresh fruit (preferably more mango,) or powdered sugar, or both. Maple syrup is definitely not recommended.
- The rice must be cooked, but need not be freshly cooked. Last night's left overs are fine.
- This can result in a very thick batter depending on a lot of factors like weather, water content of the flour and the rice, etc. Add water to thin the batter down as needed.
- If your waffle iron has a temperature adjustment, you may find better results at a lower temperature than usual (and longer time) to allow the center of the waffle to cook thoroughly.
- I like Tahitian vanilla for this recipe. It has a sweet cherry-like tone that I find goes nicely with coconut. If you don't have Tahitian, Madagascar will do.
- Don't use glutinous rice flour, it is just too gloppy.