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.
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