Photo of Coconut Pandan Waffles (Banh Kep La Dua), a delectable pandan waffle recipe, displaying the golden-brown, crispy exterior and the tender, fluffy interior of the waffles, infused with the irresistible aroma and vibrant green color of pandan.

Easy Vietnamese Coconut Pandan Waffles (Bánh Kẹp lá Dứa)

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Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa) boast a delightful contrast of textures: crispy on the outside, while remaining soft and chewy on the inside.

The richness of coconut milk and the sweet fragrance of Pandan (Asian vanilla) are sure to impress you.

Photo of Coconut Pandan Waffles (Banh Kep La Dua), a delectable pandan waffle recipe, displaying the golden-brown, crispy exterior and the tender, fluffy interior of the waffles, infused with the irresistible aroma and vibrant green color of pandan.

🙋‍♀️ What is Pandan?

Close-up photo of fresh pandan leaves, commonly used in making Coconut Pandan Waffles (Bánh Kẹp Lá Dứa), showcasing the vibrant green color and aromatic essence they lend to these delightful Asian treats

Pandan, often regarded as the Southeast Asian equivalent of vanilla extract, lends its distinctive green color and enchanting aroma to these coconut pandan waffles.

These Asian waffles originally come from Southeast Asia, where coconut and pandan flavors are popularly used in sweet treats and dessert like Bánh Bò Nướng Lá Dứa (Vietnamese honeycomb cake) and Pandan Kaya (Sweet Coconut Custard Jam).

Or you could try this easy Vietnamese Cassava Coconut Cake (Bánh Khoai Mì Nướng)

Delicious Vietnamese Cassava Cake, known as "Banh Khoai Mi Nuong," showcasing its golden-brown exterior and soft mochi-like interior.

While in Vietnam, it is more common to make pandan paste from fresh pandan leaves, here I’ve chosen to use pandan extract instead. It’s way more convenient!!!

By opting for store-bought pandan extract, you can bypass the hassle of making pandan paste while your waffles could achieve a much more vibrant green color compared to those made with natural extract.

❤️ Why you will love these Vietnamese Green Waffles

By blending three types of flour (tapioca starch, rice flour, and all-purpose flour), these coconut pandan waffles achieve a delightful contrast in texture. They have a crispy exterior while remaining wonderfully chewy on the inside.

The center will remind you a bit of the soft, chewy texture of mochi. However, what truly sets them apart from traditional waffles is the subtle pandan flavor and the richness of coconut incorporated into the batter.

Photo of Coconut Pandan Waffles (Banh Kep La Dua), a delectable pandan waffle recipe, displaying the golden-brown, crispy exterior and the tender, fluffy interior of the waffles, infused with the irresistible aroma and vibrant green color of pandan.

🥥 Ingredients

To make Coconut Pandan Waffles (or Bánh Kẹp Lá Dứa), you will need the following ingredients:

  • The combination of these three flours ensures a perfect texture for the pandan waffles. Rice flour makes a crispy outer, tapioca starch adds a delightful chewiness to the inside while all-purpose flour helps the waffles be fluffier.
  • Coconut milk and pandan extract are key ingredients that provide the waffles with their distinctive, rich, and creamy flavor.
Photo of store-bought pandan extract, a key ingredient in making Coconut Pandan Waffles (Bánh Kẹp Lá Dứa), adding its distinct flavor and vibrant green color to these delicious Asian waffles.
  • You will also need: eggs, cooking oil, sugar, salt, baking powder

📝 Instructions

  • In a large bowl, combine all the liquid ingredients (coconut milk, eggs, cooking oil, pandan extract) along with sugar and salt. You can use a whisk or a hand-mixer to mix them together until well combined.
Photo of recipe instructions for making Coconut Pandan Waffles (Banh Kep La Dua), featuring step-by-step guidance and ingredients needed to prepare this delightful Asian treat.
  • In a separate bowl, mix together tapioca starch, all-purpose flour, rice flour, and baking powder. Sift the dry ingredients to ensure they are well combined.
  • Add the sifted dry ingredients to the wet mixture. Mix well, keeping in mind that the batter may be slightly lumpy due to the tapioca starch. Don’t worry, this is normal.
Photo of recipe instructions for making Coconut Pandan Waffles (Banh Kep La Dua), featuring step-by-step guidance and ingredients needed to prepare this delightful Asian treat.
  • Strain the batter to remove any remaining clumps. Cover the bowl and let the batter rest for 20-30 minutes.
Photo of recipe instructions for making Coconut Pandan Waffles (Banh Kep La Dua), featuring step-by-step guidance and ingredients needed to prepare this delightful Asian treat.
  • Preheat your waffle maker. Even if your waffle maker has a non-stick surface, it’s a good idea to brush some melted butter onto the waffle surface to enhance the flavor and give a nice crust to the waffles.
Photo of recipe instructions for making Coconut Pandan Waffles (Banh Kep La Dua), featuring step-by-step guidance and ingredients needed to prepare this delightful Asian treat.
  • Give your waffle batter a quick mix before cooking, as it may have separated a bit during the resting time. Use a ladle to pour three to four scoops of batter onto the waffle iron, adjusting the amount depending on the size of your waffle iron.
Photo of recipe instructions for making Coconut Pandan Waffles (Banh Kep La Dua), featuring step-by-step guidance and ingredients needed to prepare this delightful Asian treat.
  • Cook the waffles until no more steam is rising from the waffle maker, indicating that they are done.
Photo of Coconut Pandan Waffles (Banh Kep La Dua), a delectable pandan waffle recipe, displaying the golden-brown, crispy exterior and the tender, fluffy interior of the waffles, infused with the irresistible aroma and vibrant green color of pandan.

🌟 Helpful Tips

How to serve:

Bánh Kẹp Lá Dứa is my beloved childhood snack. Actually, It is already delicious on its own. However, in Vietnam, we sometimes enjoy these Pandan waffles in different delightful combinations.

One option is to pair them with pandan coconut sticky rice and fresh coconut meat, creating a light and satisfying meal. Another choice is to make a waffle ice cream sandwich by adding a scoop of coconut ice cream between two waffles.

How to store:

To store the Vietnamese coconut pandan waffles, place them in a resealable plastic bag or an airtight container. Store them in the freezer for up to 2 months.

There are a few ways to reheat the waffles. One option is to warm them in a waffle maker on a low setting. Alternatively, you can use an air fryer or a toaster oven to reheat the waffles.

How to make the perfect waffles:

  • Use a digital scale instead of the cup to weigh the ingredients.
  • Check your baking powder before using.

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho . I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, FacebookPinterestYouTube 🥰.

Photo of Coconut Pandan Waffles (Banh Kep La Dua), a delectable pandan waffle recipe, displaying the golden-brown, crispy exterior and the tender, fluffy interior of the waffles, infused with the irresistible aroma and vibrant green color of pandan.

Easy Vietnamese Coconut Pandan Waffles (Bánh Kẹp lá Dứa)

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Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa) are a beloved snack in Vietnam. They are the combination of textures, with a crispy exterior and a soft, chewy interior that sets them apart from traditional Western-style waffles.
5 from 2 votes
Prep Time 40 minutes
Cook Time 20 minutes
Course Snack, Sweet treats
Cuisine Vietnamese
Servings 3 people

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Strainer
  • 1 Waffle maker

Ingredients
  

  • 3 eggs (L size)
  • 2 cup rice flour (280g)
  • ½ cup all-purpose flour (75g)
  • ½ cup tapioca starch (75g)
  • 1 can coconut milk (400ml/14 oz)
  • cup sugar (175g)
  • 1 tbsp cooking oil
  • ½ tsp salt
  • ½ tsp pandan extract
  • tsp baking powder

Instructions
 

  • In a large bowl, combine all the liquid ingredients—coconut milk, eggs, cooking oil, and pandan extract. Add sugar and salt. Use a whisk or hand-mixer to thoroughly mix the ingredients until well combined.
  • In a separate bowl, mix together tapioca starch, all-purpose flour, rice flour, and baking powder. Sift the dry ingredients to ensure they are thoroughly blended.
  • Gradually add the sifted dry ingredients to the liquid mixture, stirring well to form a smooth batter. It's normal for the batter to have a slightly lumpy texture due to the tapioca starch.
  • To remove any remaining clumps by straining the batter. Cover the bowl and let the batter rest for 20-30 minutes, allowing it to develop its flavors.
  • Preheat your waffle maker. To enhance the flavor and create a nice crust, you could brush some melted butter onto the waffle surface.
  • Before cooking, give the waffle batter a quick mix as it may have separated slightly during the resting time. Use a ladle to pour three to four scoops of batter onto the waffle iron, adjusting the amount based on the size of your waffle iron.
  • Cook the waffles until no more steam is rising from the waffle maker, which means the waffles are fully cooked.

Notes

How to make the perfect waffles:

  • Use a digital scale instead of the cup to weigh the ingredients accurately.
  • Check your baking powder before making the waffles.
Tried this recipe?Let us know how it was!
5/5 - (49 votes)

5 Comments

  1. Delicious! Do you really use 280g rice flour?
    And 75g Tapioca starch?
    Or the other way around?

    • Since this recipe doesn’t require precise measuring, I use a cup to measure rice flour and tapioca starch. You could also weigh them and adjust the amount of rice flour to achieve the desired consistency :).

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