How to make Vietnamese pandan waffle, or bánh kẹp lá dứa! This is one of my favorite treats to eat at night markets or with sugarcane juice. The smell is so fragrant and it’s not too sweet! I don’t eat waffles often, but when it’s pandan waffles I probably eat too much 😅🧇
📝 Ingredients
Servings: 3
⏱ Time: ~30 min
For different servings, multiply ingredients accordingly.
🧇 Pandan Coconut Waffles
- 7–8 pandan leaves, blended with ½ cup water
- ⅓ cup all-purpose flour
- ⅓ cup rice flour
- ¼ cup tapioca starch
- ½ tbsp baking powder
- ⅓ cup sugar
- 1 tsp salt
- 1 egg
- ½ can coconut cream (about 6 oz)
- 2 tbsp melted butter
- ½ tbsp cooking oil
✨ Garnish
- Coconut shavings
- Coconut milk + honey (for drizzling or whipping)
👩🍳 Directions
- Blend pandan leaves with water, then strain the liquid through a sieve to remove any pulp.
- In a bowl, whisk together all dry ingredients. In a separate bowl, combine wet ingredients including the pandan extract.
- Mix wet and dry ingredients together to form a smooth batter.
- Ladle batter into a preheated waffle maker and cook for 3–5 minutes until golden and cooked through.
- Top with coconut shavings and drizzle with coconut milk mixed with honey—or whip it up for a fluffy topping!
Tamonde 