Are you looking for a new waffle recipe? Enter these Pandan Waffles, also known as Banh Kep La Dua – a Vietnamese street food treat! Think crispy on the outside and soft and chewy on the inside waffles, but made so much better with the addition of coconut cream and fresh pandan extract. These are a big hit every time.
To make these Vietnamese waffles, start with the pandan extract. If using frozen pandan leaves, defrost them first. Place 8 sliced pandan leaves and half a cup of cold water in a blender. Blend and strain the pulp, reserving the liquid and squeezing the pulp too. Now, make the batter. Mix the dry ingredients in a bowl, whisk the wet ones in a different one, and then mix all of the ingredients together. Don’t overmix. Set aside to rest for at least 1 hour. Cook the waffles according to your waffle iron manufacturer’s directions until golden brown. Eat and enjoy!
To make the Pandan Waffles, you will need the following ingredients:
In a medium bowl, add 2 cups tapioca flour, ½ cup rice flour, ½ cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
In a large mixing bowl, whisk 3 eggs.
Add 13.5 ounces coconut cream, prepared fresh pandan extract, and 1 tablespoon cooking oil.
Sift the dry ingredients into the wet ingredients. Gently mix to combine. Don’t overmix. The batter will be slightly thick and have some lumps left over.
Let the batter rest at room temperature for at least one hour. Alternatively, rest the batter in the fridge in an air-tight container for up to three days.
Heat and oil a waffle iron. Give the batter a good stir before making each waffle. Ladle the manufacturer’s recommended amount of batter onto your waffle iron. Cook until golden brown. Repeat with the remaining batter.
Serve and enjoy!
These Pandan Waffles are crispy, chewy, and full of flavor. Exactly the waffle recipe you have been looking for. Give this recipe a try, and leave a comment to let us know how you liked it.
This recipe is the best so far. Thanks for sharing!
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