dessert | Quick | recipes | snack | Vietnamese
Vietnamese Pandan Waffle (Bánh Kẹp Lá Dứa)
How to make Vietnamese Pandan Waffle, or bánh kẹp lá dứa! This is one of my favorite treats to eat at night markets or paired with sugarcane juice. They’re fragrant with pandan, tasty with coconut, easy to recreate at home and not too sweet.
Best enjoyed warm and freshly cooked so that they don’t get soggy!
Vietnamese Pandan Waffle (Bánh Kẹp Lá Dứa)
Vietnamese pandan waffle (bánh kẹp lá dứa) is a crisp, chewy waffle made with fragrant pandan and coconut. This popular Vietnamese street food treat is lightly sweet, aromatic, and easy to make at home.
Equipment
Ingredients
- 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, 6 oz
- 2 Tbsp melted butter
Garnish
- 1/4 cup Coconut shavings
- 1 Banana
Instructions Start Cooking
- Add the pandan leaves to a blender with water and blend until leaves are cut. Strain through a fine-mesh sieve to remove any fibrous bits; set the pandan extract aside.8 pandan leaves
- In a large mixing bowl, combine all the dry ingredients until evenly mixed.⅓ cup all purpose flour, ⅓ cup rice flour, ¼ cup tapioca starch, ½ Tbsp baking powder, ⅓ cup sugar, 1 tsp salt
- Add the wet ingredients along with the pandan extract and combine until smooth and lump-free.1 egg, ½ can coconut cream, 2 Tbsp melted butter
- Preheat a waffle maker according to the manufacturer’s instructions. Lightly grease with oil if needed, then ladle the batter into the center of the waffle maker.
- Cook for 3–5 minutes, or until the waffles are crisp and lightly golden on the outside and cooked through.1/4 cup Coconut shavings, 1 Banana
Notes
Here I whipped coconut milk with honey and used it as a dip.
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
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Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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