Red bean waffles & Roma

Icon - Inspiration - Level Icon - Inspiration - Bite
Icon - Time 20 min Icon - Level Medium

Here is what you need

Ingredients

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  • 4 x three 30g ice cubes
  • 4 capsules of Roma (4 x 40 ml)
  • 4 x 90 ml cold water.
  • 200 g flour
  • 1 pinch salt
  • 7 g baking soda
  • 10 g granulated sugar
  • 100 g milk
  • 160 g water
  • 400 g canned red beans, slightly drained.
  • A Bowl
  • A Mould

Materials

  • A Bowl
  • A Mould

Let's make it!

  • In a bowl, mix the flour, salt, baking soda and sugar. Add the milk and water and mix.
  • Heat the mould over medium heat (we are using fish-shaped bungeoppangs).
  • Oil all surfaces inside the mould and fill it one-third with batter. Place 1 tbsp. of red beans in the centre, then completely cover with batter to finish filling mould. Close the mould and cook about 3 minutes over heat. Turn the mould over, cook another 3 minutes. Turn one last time, open, cook for 30 seconds.
  • Remove the waffles from the iron, enjoy hot.
  • Serve with an iced coffee made with a Roma Espresso (40 ml): place 90 g of ice cubes in the glass, pour the hot coffee directly on top, then add 90 ml cold water.

Recommended Nespresso coffees

Picto - Capsule - Classic Original
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Red bean waffles & Roma

  • Icon - Time 20 min
  • Icon - Level Medium

Materials

  • A Bowl
  • A Mould

Recommended Nespresso coffees

Ingredients

  • 4 x three 30g ice cubes
  • 4 capsules of Roma (4 x 40 ml)
  • 4 x 90 ml cold water.
  • 200 g flour
  • 1 pinch salt
  • 7 g baking soda
  • 10 g granulated sugar
  • 100 g milk
  • 160 g water
  • 400 g canned red beans, slightly drained.

Inspirations

Icon - Inspiration - Level Icon - Inspiration - Bite

Let's make it!

  • In a bowl, mix the flour, salt, baking soda and sugar. Add the milk and water and mix.
  • Heat the mould over medium heat (we are using fish-shaped bungeoppangs).
  • Oil all surfaces inside the mould and fill it one-third with batter. Place 1 tbsp. of red beans in the centre, then completely cover with batter to finish filling mould. Close the mould and cook about 3 minutes over heat. Turn the mould over, cook another 3 minutes. Turn one last time, open, cook for 30 seconds.
  • Remove the waffles from the iron, enjoy hot.
  • Serve with an iced coffee made with a Roma Espresso (40 ml): place 90 g of ice cubes in the glass, pour the hot coffee directly on top, then add 90 ml cold water.

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