CHICOPEE, Mass. (Mass Appeal) – Pizzelles are normally a traditional Italian waffle cookie but Pengyew Chin, the owner of Pengyew Catering showed us how to make an Asian twist on these classic cookies!
2 eggs lightly beaten
1 13.5 oz can coconut milk, unsweetened
1 t vanilla essence
3/4 c sugar
1 c rice flour
3/4 c water or more
1. Place eggs in a bowl, beat lightly, add coconut milk and vanilla stir to combine.
2. Whisk sugar and rice flour well in another bowl.
3. Gently whisk the dry ingredients into the wet. Add water to thin the batter. Mix well.
4. Preheat a pizelle maker and when ready, ladle just enough batter to fill the maker, close the lid and cook until brown. Remove and let rest on a flat surface until cool and crisp. Store in an air-tight container.