Breakfast
Pandan Waffle Recipe (Bánh Kẹp Lá Dứa) | How To Make
Welcome to the delightful world of Pandan Waffle Recipe (Bánh Kẹp Lá Dứa), where the enchanting aroma of pandan leaves meets the comforting warmth of freshly made waffles. This recipe is a culinary gem that brings a piece of Southeast Asia right into your kitchen, offering a unique twist on the traditional waffle. Infused with the sweet, fragrant pandan and the creamy richness of coconut milk, these waffles are not just a treat for the taste buds but also a feast for the senses.
Originating from Vietnam, where pandan is celebrated for its aromatic properties, Bánh Kẹp Lá Dứa combines traditional ingredients in an innovative way to produce waffles that are crispy on the outside and soft, fluffy on the inside. Whether you’re looking to explore the flavors of Vietnamese cuisine, searching for a special breakfast idea, or simply craving something sweet and unique, this Pandan Waffle recipe promises an unforgettable culinary experience. So, let’s dive into the simple steps and helpful tips to create these aromatic, green-hued waffles that are bound to become a favorite in your home.
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Introduction Pandan Waffle
Transport your tastebuds to Southeast Asia with this Pandan Waffle Recipe. Pandan is a leaf from a tropical plant that infuses a lovely aromatic flavor into foods. When combined with a light and crispy waffle, it makes for an exotic treat! This recipe pulls the most important elements from previous pandan waffle outlines to create a streamlined guide for crafting the perfect pandan waffles. Follow along for a curated cooking experience that highlights unique insights and essential additions.
Pandan Waffle Recipe (Bánh Kẹp Lá Dứa) Details
Ingredients For Pandan Waffle
- 2 eggs
- 1 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons pandan juice or paste
- 1/4 cup coconut flakes
- Butter or oil for waffle iron
Instructions For Pandan Waffle
- In a large mixing bowl, whisk together the eggs and coconut milk.
- Add in the sugar, salt, flour, and pandan juice. Whisk until combined and a smooth batter forms.
- Let the batter rest for 10 minutes at room temperature. This allows the flour to absorb the moisture.
- Heat up a waffle iron and brush liberally with butter or oil.
- Pour about 1/3 cup batter onto the waffle iron. Cook until the waffle is golden brown and crispy, about 2-3 minutes.
- Carefully remove the waffle and repeat with remaining batter.
- Top waffles with desired toppings like honey, fruit, whipped cream, or coconut flakes.
- Enjoy these aromatic pandan waffles fresh from the iron.
Unique Additions Pandan Waffle
What sets these pandan waffles apart is the use of pandan juice and coconut to infuse them with flavor.
Pandan is a leaf that grows in tropical climates. It has a distinct sweet aroma that gives these waffles a lovely fragrance. Pandan juice can be found in Asian grocery stores or replaced with pandan paste or extract.
Coconut milk and flakes provide a subtle coconutty flavor that pairs perfectly with pandan. The coconut milk also gives the batter a lush, velvety texture.
Serving Suggestions Pandan Waffle
Pandan waffles make a great breakfast or brunch dish. Here are some serving ideas:
- Top with fresh fruit like mango, banana, or strawberries. The sweet fruit balances the aromatic pandan.
- Drizzle with honey, maple syrup, or chocolate sauce for added sweetness.
- Serve with whipped cream and toasted coconut flakes for a tropical flair. The coconut plays off the coconut milk in the batter.
- Sandwich the waffles with ice cream for a fun twist on an ice cream sandwich!
- Sprinkle on crushed peanuts or almonds to add some crunch.
However you top them, the delightfully green pandan waffles are sure to be a hit!
Storage Instructions Pandan Waffle
Pandan waffles taste best fresh from the iron but leftovers can be stored:
- At room temperature in an airtight container for up to 2 days. Reheat in a toaster or oven until crispy.
- In the refrigerator for 3-4 days. The chilled waffles can be served cold or reheated.
- In the freezer for up to 3 months. Thaw at room temperature and crisp up in the toaster.
With proper storage, you can enjoy pandan waffles all week long.
Variations Pandan Waffle
Part of the fun of waffles is customizing them to your tastes. Try these variations on the classic pandan waffle:
- Vegan: Use coconut oil instead of butter on the iron. Replace the eggs with 1 tablespoon ground flaxseed whisked with 3 tablespoons water.
- Paleo: Substitute almond flour or coconut flour for the all-purpose flour.
- Gluten-Free: Use gluten-free flour and make sure the coconut flakes are certified gluten-free.
- Savory: Add shredded chicken, green onions, and cheddar cheese for a savory waffle.
- Chocolate: Melt in 1 ounce dark chocolate chips for a chocolatey twist.
Mix up the flavors or textures to make this pandan waffle recipe your own.
Conclusion: Pandan Waffle Recipe
With its sweet aroma, tropical essence, and crispy texture, this Pandan Waffle Recipe makes for a delightful brunch dish or fun breakfast treat. The simple batter comes together quickly and cooks up light and fluffy waffles. Let the pandan and coconut transport your tastebuds, then pile on your favorite toppings. Made just the way you like them, these waffles are sure to be a hit.
Ingredients
- All-purpose flour (around 1-1/3 cups)
- Tapioca flour (also called rice flour) (around ¾ cup) OR Sweet rice flour (around ¼ cup) + Corn starch (around ¾ cup) (depending on the recipe)
- Sugar (around ¼ cup)
- Baking powder (around 2-2 ½ teaspoons)
- Salt (optional, a pinch)
- Shredded coconut (optional, ½ cup)
- Eggs (around 2)
- Coconut milk (full-fat or cream) (around ½ - 1 cup)
- Pandan extract (around 2 tablespoons) OR Fresh Pandan leaves (a few leaves)
- Melted butter or cooking oil (around ½ cup)
- Water (in some recipes, a little)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, tapioca flour, sugar, baking powder, and salt (if using).
- Prepare Wet Ingredients: In a separate large bowl, whisk together the eggs, coconut milk, pandan extract (or blended pandan leaves), and melted butter or cooking oil.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. The batter may be slightly lumpy due to the tapioca flour, that's okay.
- Heat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the plates if needed.
- Cook the Waffles: Pour batter onto the preheated waffle iron, using about ¾ to 1 cup of batter depending on your waffle maker's size. Close the lid and cook for 3-5 minutes, or until golden brown and cooked through. Steaming should subside when the waffle is done.
- Serve: Carefully remove the waffle from the iron and serve immediately. You can enjoy them plain or with your favorite toppings like whipped cream, fresh fruit, chocolate sauce, condensed milk, or even savory options like shredded chicken or cheese.
Notes
- For a chewier waffle: Use less water or coconut milk in the batter.
- For a crispier waffle: Let the batter rest for 30 minutes before cooking.
- Reheating: Leftover waffles can be reheated in a toaster oven or microwave.
- Fresh Pandan Leaves: If using fresh pandan leaves, wash and tie them into a knot. Steep them in the coconut milk for at least 30 minutes, then remove before using.
- Batter Consistency: The batter should be thick and pourable, similar to pancake batter. If it's too thick, add a little more coconut milk or water. If it's too thin, add a tablespoon or two of flour.
Nutrition Facts
Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 100 | 33.3% | |
| Sodium 260 | 10.8% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 2 | 8% | |
| Sugars 30 | ||
| Protein 8 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me