A Road Trip back home and Malaysian style Cardamom Waffles

A house is made of walls and beams; a home is built with love and dreams

Last week we took a relaxing drive back to my ancestral home to celebrate Mom's birthday as well as a mini break for me with the family. After years of celebrating her birthdays with a quick international phone call or many belated birthday gifts, it was good to know that all it took to go home is just a mere 2 hours drive from where we live. I needed to breathe in the fresh air from my backyard, and reminisce my childhood, stress-free and carefree, with a good book on a swing. Or just let Couscous roam about in spacious rooms and lounges as the space knows no end. So that's what we did. With a good, old fashioned cheesecake and a little jewellery box, we surprised Mom at midnight and promised her some good food would come later, for nearly a week with me being the sous chef!

Just like Couscous discovered the territories of the cats, fish and the various flowers and orchids in our garden, my husband discovered a thing or two about my mother. Some baking pans stacked away in the loft, and treasures of the past that made him finally realised where my baking gene came from! My mom used to bake a lot. She even did professional baking demonstration etc, and if you prod more, her face would brighten up and let you see the other side of her; the baker who patiently ladled another batter into the layered cake in the middle of her sleepless night, just for the neighbour's request. I remembered those childhood days where a throng of her friends would come over for some free cooking lessons, and I learned from early on the basic of baking and cooking just by observing her in action. Alas, those days were gone and nowadays unless if I am at home, there will not be much of baking going on. All the fancy pans were kept into her little secret hiding place, until we came along and decided to take charge!

If there is one thing my mother never made, it would be waffles. Despite owning the waffle griddle, she confessed that it was never used, not a single time, all these years of possession. She happily gave it to me, and I happily mixed a batter one fine afternoon. Excited like a child once again, as growing up my mother never let me come near her baking stuff.

I wanted some Malaysian flavours. After years of having proper continental shop-bought waffles, hand on heart, I prefer the old, rustic Malaysian apam balik, hot griddled fat pancakes laced with creamy sweetcorn, a generous sprinkle of sugar and crushed peanuts. Yum! The waffles were totally addictive and with such wholesome flavours. I was glad that the waffles turned out almost like apam balik, if not better.

How do you make your waffles?

Malaysian style Cardamom Waffles

2 1/2 cups flour
4 tsp baking powder
1 tsp cardamom powder
2 eggs-separated
1/4 cup sugar
2/3 cup oil or melted butter
2 cups milk
a pinch of salt

Filling
1 cup cream of sweetcorn (from a can)
1/2 cup toasted, crushed peanuts
1/2 cup granulated sugar


Method
1. Separate the eggs. Whisk the egg whites until soft peaks are formed, and set aside.
2. Combine all the dry ingredients and make a well in the centre.
3. Add the egg yolks, milk and oil, combine until all the ingredients are well mixed.
4. Fold in the egg whites and the batter is now ready for the griddle.
5. Brush the non-stick waffle pan or waffle griddle with some melted butter or oil. Alternatively non stick spray can also be used.
6. Ladle or using a cup, pour the batter over the griddle and cover with the lid for few minutes or until the switch is automatically off.
7. Layer the filling between the waffles by spreading the corn followed by sprinkles of sugar and peanuts. Enjoy warm!

Note: Use the manual if you have specific waffle pan but generally 5 minutes is all it takes for waffle to be cooked until golden brown.