Pandan Waffles – Milk and Pop

Published: January 31, 2022 · Modified: January 31, 2022 for Milk and Pop

Crispy on the outside and chewy on the inside, Pandan Waffles are naturally green in color and have a unique coconut flavor.

What is a pandan waffle?

Pandan waffles, or Bánh Kẹp Lá Dứa, are a street food in Vietnam, where they are served without any toppings.

They are different from American waffles: these waffles have a crispy exterior and a chewy interior, a beautiful shade of green and a unique taste. That’s because we use 3 types of flour in the recipe, as well as pandan extract, and replace coconut milk with regular milk to further enhance the taste.

When used for desserts, they are often paired with coconut, and that’s what we’re doing here. This waffle recipe calls for coconut milk, and you can also top the waffles with coconut cream. The last one is optional, but highly recommended.

Ingredients

Pandan extract. It is easier to use and gives you a consistent result every time. It will also have a stronger taste and color than fresh pandan leaf juice. You can find this ingredient in most Asian supermarkets.

Coconut milk Coconut milk will add an extra layer of flavor to these waffles.

Rice flour This ingredient uses a crispier waffle, so don’t skip it.

All-purpose flour. Use white all-purpose flour for best results.

Tapioca flour/starch. It is responsible for the chewy texture.

Copper powder Always check the expiration date before use. Do not substitute baking soda in this recipe.

eggs Use large eggs. No need to whip the egg whites for these waffles.

Coconut and granulated sugar. Coconut sugar gives a caramel taste. If preferred, it is possible to replace the coconut sugar with the same amount of white sugar.

butter Use melted, unsalted butter.

Sal. Salt is a general flavor enhancer. A little salt, even in sweet recipes, helps enhance the flavors of the dish.

how to do it

In a large bowl, beat it mix the 3 flours (rice, tapioca and universal white wheat), salt and baking powder.

In a medium bowl, mix both the sugars and the eggs until combined. Add warm melted butter, room temperature coconut milk and pandan extract. Whisk to combine.

Add the wet mixture to the dry ingredientsi mix until dough forms and larger lumps of dry ingredients are gone. Watch the video for more visual information. Be careful not to overmix – small lumps are totally fine here. Overmixing makes the waffles tough.

The dough should not be liquid, but not too thick either. Watch the video to check if your dough is the right consistency.

Preheat the waffle iron. Cover the top and bottom plates with butter (or cooking oil, if preferred), and pour in the batter. Turn it over and let it cook for about 2 to 3 minutes, over medium heat. Don’t overcook them if you want your waffles to have some green: if you overcook them, you’ll completely overcook them.

Do not open the waffle iron early. Keep it closed until just a little steam comes out.

Place the waffle disc on a cooling rack, or enjoy as soon as ready.

Tips and tricks

• Disaster prevention: Do not overfill the waffle maker dish, or the batter may fall out when you close the top.

• Waffles of the same size: Use a measuring cup to pour the batter and press it into the center of the waffle iron.

• Preheat: Always start with a preheated waffle maker to avoid soggy waffles.

• Don’t have a waffle maker? You can also make pancakes with this batter! Add about 3 more tablespoons of all-purpose flour for a more consistent batter and cook in a preheated pan, for 1-2 minutes on each side.

• For an extra layer of flavor and texture: add ½ cup unsweetened shredded coconut.

You ask what you are doing

Storage and freezing

Pandan waffles taste best when freshbut they keep well if stored properly.

After cooling, they will lose their crunch. You can reheat them in a preheated oven (350°F) for about 5 minutes to regain some of their crispiness, or simply toast them individually in a toaster oven.

You can freeze leftovers. Store in an airtight container or resealable bag and freeze for up to 3 months. Reheat in the same manner as above.

You can also reheat in the microwave, but the waffles won’t get crispy with this method.

More waffle recipes

Fluffy American Waffle

Keto Coconut Flour Waffle