I wanted to do something to celebrate St Patrick’s Day, right away pandan waffles came to mind. If you read my blog, you know I love making dishes from my childhood and this childhood favorite is no exception. These yummy snacks can be found on stalls everywhere outside school districts. The aromatic of coconut milk and pandan blend so well together, creating waves of fragrant from far away, calling us. Ah those unforgettable moments where we rush out of school to grab a few of these waffles.
Unlike waffles here in the US where we serve with syrup at breakfast, Vietnamese waffles are served as snacks by itself. These waffles with their crispy-edges outside but soft and chewy inside, came together with a combination of fragrant pandan juice and coconut milk. The batter consists of rice flour, tapioca starch for that resulting chewy texture and all purpose flour.
If you’re looking for an extraordinary waffle in taste and flavors, you’ve come to the right place. These waffles might look plain and simple but one bite will completely change your opinion.
This wonderful snack usually serves by itself. I like to top them with a drizzles of condensed milk, some fruits on the side and serve along my favorite iced coffee.
These waffles freeze well and perfect for those busy mornings. I hope you’ll love these delicious and special snacks as I’ve enjoyed making them.
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Pandan Coconut Waffles (Banh Kep La Dua)
These coconut pandan waffles are sweet with crispy edges outside and chewy, soft texture inside. Perfect as snacks any time of day. Flavorful and delicious coconuts waffles, perfect with iced coffee.
Ingredients
- 1 1/2 cups rice flour
- 1/2 cup all purpose flour
- 1/2 cup tapioca starch
- 1 tablespoon baking powder
- 1 1/2 cup coconut cream
- 1/2 cup sugar
- 2 tablespoons vegetable oil
- 2 large eggs
- 1/2 teaspoon pandan paste
- 1/4 cup pandan leaves extract
- 1/4 teaspoon salt
- cooking spray for greasing waffle maker
Instructions
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In a large mixing bowl, sift together rice flour, all purpose flour, tapioca starch, baking power and salt. Set aside.
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Place 1/4 cup of pandan leaves extract in a small bowl. Add in pandan paste. Stir until smooth.
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In another bowl, beat 2 eggs and sugar. Whisk together until smooth. Add in coconut cream, pandan liquid and whisk well.
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Add the dry ingredients into the wet ingredients. Mix well to combine. Add in vegetable oil and continue to whisk until almost incorporated. Small lumps are ok. Let the batter rest on the counter for 15 minutes.
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Heat the waffle maker to the highest setting. Grease the waffle maker with some cooking spray or melted butter. Add about 1 cup of batter into the waffle maker. Use a spatula to spread the batter evenly. Close the lid and cook for 4 to 5 minutes (depending on the maker model).
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Once the waffles are golden brown, use a fork and gently flip the waffle and transfer to a cooling rack.
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Waffles are good for up to a week in the fridge and freezes well up to a month. Enjoy.
Recipe Notes
You can find pandan leaves extract, sold in cans in international supermarkets. If you can't find it, replace with 1/4 cup water and add another 1/4 tsp of pandan paste.
Depending on the size of the waffles, serving size might varies. I have a 4 piece square waffle maker and this batter yields 2 large waffles.
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