Easily make souffle-like waffles with a soft and dense texture.

Wheat flour (produced in Japan), sugar, rice starch, powdered oils (vegetable oil, starch syrup), wheat starch, glutinous rice starch, whey powder (contains milk components), salt/modified starch, Baking powder, emulsifier (derived from soybean), fragrance, casein Na, polysaccharide thickener.

<Prepare your own materials> Egg (1), milk or water (40ml) Preparation suggestions: Panji powder (80g) Serving size - can make 3 pieces (diameter 3cm) 1. First stir the eggs and milk, then add the pandan powder and stir for about 1 and a half minutes until the batter becomes sticky. 2. Heat a frying pan over medium heat, place a damp cloth on the frying pan to cool slightly, then reduce to simmer. 3. After the excess water evaporates, apply a little oil and use a spoon to transfer the batter onto the pan. 4. Cover the pot and heat for about 3 minutes. When you see that the batter becomes dry and bubbles begin to form, turn the batter over and fry for another 3 minutes. Test with a toothpick to see if it is not sticky. <If there is powder paste stuck to the toothpick, you can heat it in the microwave. >