Pandan Waffle (Bánh kẹp lá dứa)

Looking down onto a stack of garnished pandan waffles on a plate

Pandan Waffle (Bánh kẹp lá dứa)

Take one bite into these Pandan waffles and you will be met with the crispy outer skin and a soft chewy interior that is bursting with a delightful coconut pandan flavor. This Vietnamese Pandan waffle is everything you never know you needed.

Course Breakfast

Cuisine Vietnamese

Prep Time 10

Cook Time 5

Total Time 1 15

Servings waffles

Calories 307kcal

Author Takes Two Eggs

Ingredients

Fresh Extract (Option 1)

10 pandan leaves 45 g fresh or frozen, washed and sliced into 1 inch sections
½ cup (125 mL) water

Artificial Extract (Option 2)

2 tablespoon artificial pandan extract
½ cup (125 g) water

Waffle Batter

2 cups (280 g) tapioca starch
¾ cup (73 g) rice flour
½ cup (75 g) all-purpose flour
¾ cup (160 g) granulated sugar
2 ¼ teaspoon (10 g) baking powder
¼ teaspoon (1 g) salt
3 large eggs
1 can 13.5 fl oz coconut milk
1 tablespoon vegetable oil

Coconut Whipped Cream (Optional)

½ can 7.5 oz coconut milk, chilled
1 cup (250 mL) heavy whipping cream, chilled
1 tablespoon powdered sugar

Instructions

Fresh Pandan Extract (Option 1)

Blend the pandan leaves. Defrost pandan leaves, if frozen, and wash the leaves under running water. Slice the pandan leaves into 1-inch sections and add to your blender. Pour in the water and blend until the leaves are pulverized into tiny pieces.
Strain the extract. Place a cheesecloth, or thin dish towel, or linen over a bowl and pour the blended pandan leaves onto it. Squeeze all the juice out of the pandan leaves into the bowl.

Artificial Extract (Option 2)

In a small mixing bowl, add the artificial extract drops to the water and mix. Set aside.

Pandan Waffle

Mix the dry ingredients. In a medium mixing bowl, sift the tapioca starch, rice flour, all-purpose flour, sugar, baking powder, and salt whisk until thoroughly combined.
Mix the wet ingredients. In the second large mixing bowl, whisk the eggs. Then, add the coconut milk, pandan extract, and oil.
Mix the dry ingredients into the wet ingredients. Carefully pour the dry mixture into the wet mixture bowl and fold carefully to prevent from over mixing the batter. The batter should thicken and leave some remaining lumps.
Let the batter rest for 1 hour. Leave the batter on the counter and rest for one hour to allow the baking powder to absorb the wet ingredients which will allow the waffle to rise.
Preheat the waffle iron. Give the batter a quick stir and pre-heat your waffle iron. Lightly grease the waffle iron with spray oil. Using a ladle, pour three to four scoops onto the waffle iron and cook on medium-high heat. Do not open the waffle maker while it is releasing steam. The waffle should be done when there is little to no steam coming out of your waffle maker. Your waffle should be golden brown with some green peeking out on the sides.
Serve. Take out the waffle and let it cool on a wire rack to crisp up. Sprinkle on some powdered sugar and enjoy!

Coconut Whipped Cream

Refrigerate the coconut milk. To beat the whipped cream quickly, make sure that the coconut milk is cold before whipping.
Whip the heavy cream and coconut milk. In a large mixing bowl, pour in the cold heavy cream and cold coconut milk. Using a hand mixer, beat the heavy cream and coconut milk until frothy. Add in the powdered sugar and continue whipping until stiff peaks.

Notes

Use real pandan leaves. Using fresh pandan leaves provides a more delicious and fresh flavor you just will not get from an artificial extract.

For a boost in green color, use a more pandan extract or food coloring. The one downside of using fresh pandan leaves is that you will not have as rich of green color to your waffles. To achieve that vibrant green color, simply drop 1-2 drops of pandan extract in your batter or add gel-food coloring.
Sift your dry ingredients! This is important in creating a smoother batter without having to over mix your batter.
Do not over mix your batter. It is OKAY to leave some clumps in your batter. This will aid in its rise in the waffle maker.
Let the batter rest for at least 1 hour. This resting time is KEY for the batter to rise. This time gives the baking powder time to absorb into the batter evenly and provide an even rise in the waffle.
Do not open the waffle maker while it is releasing steam. This is entirely normal for the waffle maker to steam while cooking this waffle. Make sure to not open the waffle maker until all the steam has dissipated.
You can make the batter up to 1 week in advance. Simply cover the batter with plastic wrap pressed directly on the batter to prevent it from developing a film or in an airtight container and place it in the refrigerator.
For already cooked waffles, you can store them in the refrigerator or freezer and reheat them in the oven before serving. They will not have the same texture as fresh waffles but they will still taste delicious!

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