Pandan Waffles (Bánh Kẹp Lá Dứa) – Milk and Pop

Crispy on the outside and chewy on the inside, Pandan waffles are naturally green and have a unique coconut taste.

What’s a pandan waffle?

Pandan waffles, or Bánh Kẹp Lá Dứa, are a street food in Vietnam, where they are served with no topping at all.

They’re different from American waffles: these waffles have a crispy exterior and a chewy interior, a beautiful hue of green and a unique flavor. That’s because we use 3 types of flour in the recipe, as well as pandan extract, and substitute regular milk for coconut milk to enhance the taste even more.

When used for desserts, they’re often paired with coconut, and that’s what we’re doing here. This waffle recipe calls for coconut milk, and you can also top the waffles with coconut whipped cream. The last is optional, but very much recommended.

Ingredients

Pandan Extract. It’s easier to use and gives you a consistent result every time. It also will have a stronger taste and color than using the juice of fresh pandan leaves. You can find this ingredient in most of Asian supermarkets.

Coconut milk. Coconut milk will add an extra layer of flavor to these waffles.

Rice flour. This ingredient handles a crispier waffle, so don’t skip it.

Ingredients of this recipe.

All-purpose flour. Use white all-purpose flour for the best result.

Tapioca flour/starch. It’s responsible for the chewy texture.

Baking powder. Always check expiration date before using. Don’t replace it with baking soda in this recipe.

Eggs. Use large eggs. No need to whip the egg whites for these waffles.

Coconut and granulated sugar. Coconut sugar gives a caramel-like taste. If preferred, it’s possible to replace coconut sugar with the same amount of white sugar.

Butter. Use unsalted, melted butter.

Salt. Salt is a general flavor amplifier. A pinch of salt, even in sweet recipes, helps to enhance the tastes of the dish.

How to make it

In a large bow, whisk to mix the 3 flours (rice, tapioca and all-purpose white wheat), salt and baking powder.

In a medium bowl, mix both sugars and eggs until combined. Add lukewarm melted butter, room temperature coconut milk, and pandan extract. Whisk to combine.

Add wet mixture to the dry ingredientsand mix until batter forms and the bigger lumps of dry ingredients are gone. Watch the video for more visual information. Careful not to over-mix: small lumps are totally ok here. Over-mixing makes tough waffles.

Waffle batter, just after adding pandan extract.

The batter should not be runny, but also, not too thick. Watch the video to check if your batter is in the right consistency.

Preheat the waffle iron. Coat top and bottom plates with butter (or cooking oil, if preferred), and pour the batter. Flip it, and cook for about 2 to 3 minutes, using medium heat. Don’t overcook them if you want your waffles with some green: cooking for too long will make them fully brown.

Don’t open the waffle iron before time. Keep it closed until only a bit of steam comes out of it.

Place waffle disk in a cooling rack, or enjoy as soon as it’s ready.

Tips and tricks

  • Preventing a mess: Do not fill too much the plate of the waffle maker, or the batter might fall out when closing the top.
  • Same size waffles: use a measuring cup to pour the batter and remember to our it right into the middle of the waffle iron plate.
  • Preheat: always start with a preheated waffle maker to prevent soggy waffles.
Batter being poured in preheated waffle iron.
  • Don’t have a waffle maker? You can make pancakes with this batter, too! Add about 3 tablespoons more of all-purpose flour for a more consistent batter, and cook them in a preheated pan, for 1-2 minutes each side.
  • For an extra layer of taste and texture: add ½ a cup of unsweetened shredded coconut.

Questions you’re asking

What’s Pandan? What does it taste like?

Pandan, also known as screwpine, is an aromatic plant, popular in South and Southeast Asia cuisines. The taste is like a grassy vanilla with hints of coconut.

Can I make the batter ahead?

Yes! You can make it ahead and store in the fridge for up to a week. Cover it well before storing, and give it a good stir before using.

Can I make pandan waffles without coconut milk?

Yes. You can substitute coconut milk can for almond, cashew, rice or dairy milk. Note that the final flavor will be different if you choose to make these substitutions.

Can I make pandan waffles without butter?

Yes. Replace butter for canola, vegetable, or coconut oil.

How to keep the green color?

Don’t overcook pandan waffles if you want them to keep some of the green color: cooking for too long will make them fully brown. You can also add a few drops of green food coloring to the batter.

Storing and freezing

Pandan waffles taste better when freshbut they keep well if stored correctly.

After cooled, they’ll lose its crispness. You can reheat them in a preheated (350F°) oven for around 5 minutes to get some of their crispness back, or just toast them individually in a toaster.

You can freeze leftovers. Store them in an airtight container or resealable bag and freeze for up to 3 months. Reheat in the same way as instructed above.

Close up on cooked batter

You can also reheat using the microwave, but waffles then won’t be crispy with this method.

More waffle recipes

Fluffy American Waffle

Keto Coconut Flour Waffle

Yield: about 10 waffle disks

Pandan Waffles (Bánh Kẹp Lá Dứa)

A stack of pandan waffles seen from above.

Crispy on the outside and chewy on the inside, Pandan waffles are naturally green and have a unique coconut taste.

Prep Time
5 minutes

Cook Time
3 minutes

Total Time
8 minutes

Ingredients

  • ⅔ cup all-purpose flour

  • ¾ cup rice flour

  • 1 ¼ cup tapioca starch

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • 2 large eggs

  • ¼ cup coconut sugar

  • ½ cup sugar

  • 1 ⅔ cups coconut milk

  • ¼ cup melted unsalted butter

  • 1 ½ teaspoon pandan extract

Instructions

  1. In a large bow, whisk to mix the 3 flours (rice, tapioca and all-purpose white wheat), salt and baking powder.
  2. In a medium bowl, mix both sugars and eggs until combined. Add lukewarm melted butter, room temperature coconut milk, and pandan extract. Whisk to combine.
  3. Add wet mixture to the dry ingredients, and mix until batter forms and the bigger lumps of dry ingredients are gone. Watch the video for more visual information. Careful not to over-mix: small lumps are totally ok here. Over-mixing makes tough waffles.
  4. The batter should not be runny, but also, not too thick. Watch the video to check if your batter is in the right consistency.
  5. Preheat the waffle iron. Coat top and bottom plates with butter (or cooking oil, if preferred), and pour the batter. Flip it, and cook for about 2 to 3 minutes, using medium heat.
  6. Don’t open the waffle iron before time. Keep it closed until little steam comes out of it.
  7. Place waffle disk in a cooling rack. Serve it while warm.

Notes

Preventing a mess: Do not fill too much the plate of the waffle maker, or the batter might fall out when closing the top.

Same size waffles: use a measuring cup to pour the batter and remember to our it right into the middle of the waffle iron plate.

Preheat: always start with a preheated waffle maker to prevent soggy waffles.

Don’t have a waffle maker? You can make pancakes with this batter, too! Add about 3 tablespoons more of all-purpose flour for a more consistent batter, and cook them in a preheated pan, for 1-2 minutes each side.

For an extra layer of taste and texture: add ½ a cup of unsweetened shredded coconut.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:

Calories: 315Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 219mgCarbohydrates: 46gFiber: 1gSugar: 15gProtein: 4g

Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.

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