Go Back Email Link
–+ servings
Three pandan waffles stacked on green plate

Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

Hanelore Dumitrache
Crispy, delicious Vietnamese pandan waffle recipe with a pillowy soft, chewy interior. Made with real pandan leaf, ready in 15 minutes!
5 from 3 votes
Print Recipe Pin Recipe Rate Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Dessert
Cuisine Asian, Vietnamese
Servings 4 servings
Calories 424 kcal

Equipment

  • large mixing bowl
  • whisk
  • waffle maker
  • ladle or cup, for pouring batter

Ingredients
  

Option 1 - Homemade pandan extract

  • 5 leaves fresh or frozen pandan leaves, cut and chopped
  • ¼ cup water (120 grams)

Option 2 - store bought extract

  • ¼ teaspoon pandan extract
  • ¼ cup water

Pandan Waffle Batter

  • 1 ⅛ cup tapioca starch (140 grams)
  • ¼ cup rice flour* (30 grams)
  • ⅓ cup all-purpose flour (40 grams)
  • ½ cup sugar (100 grams)
  • 1 teaspoon baking powder (5 grams)
  • pinch of salt
  • 2 medium eggs, room temperature
  • ¾ cup coconut milk* (190 grams)

Instructions
 

Homemade Pandan Extract

  • Clean and chop pandan leaves into ½ inch pieces. Add them to a blender jug.
  • Pour in the water, then pulse until fully pulverised into a paste. The extract can be used immediately.

Pandan Waffle Batter

  • Heat up the waffle iron and brush or spray it with a little vegetable oil. Recommended setting is low-medium heat for best results.
  • In a large bowl sift tapioca starch, rice flour, all-purpose flour and baking powder. Sprinkle over the sugar and salt and give everything a good whisk to combine.
  • Add in the eggs, coconut milk and pandan extract, then whisk well to combine. Stop mixing when the batter is homogenous, and it’s okay to have some lumps.
  • Let the batter rest in the fridge for at least 1 hour.
  • Mix the batter a bit before scooping it into the waffle maker. Add batter in the middle of the waffle maker, without overfilling.
  • Cook as per waffle maker instructions, usually between 5 to 10 minutes.
  • The waffle is ready when it has a gentle golden colour on top. Serve warm with honey, whipped cream, ice cream, coconut flakes or fresh fruit.

Notes

  • I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
  • Nutritional value is estimative and it's calculated per serving. One serving is 2 waffles and this recipe makes about 8 waffles in total.
  • Rice flour cannot be replaced with glutinous rice flour, as this makes the waffles too chewy. If no rice flour is available, replace with all-purpose flour. 
  • Coconut milk can be replaced with coconut cream or low fat coconut milk. 
  • Serve waffles immediately for the best texture. 
  • Waffle batter can be stored in an airtight container in the fridge for up to 5-7 days. Mix well before using. 

Nutrition

Calories: 424kcal
Keyword easy pandan waffles, pandan waffle, pandan waffle recipe, pandan waffles
Tried this recipe?Let us know how it was!