Vietnamese Coconut Pandan Waffles, or Bánh Kẹp Lá Dứa, are a delightful and colorful twist on the classic waffle. This popular street food in Vietnam merges the aromatic essence of pandan leaves with the rich, creamy taste of coconut milk to create a unique and flavorful breakfast or snack option. Not only are these waffles visually appealing with their vibrant green hue, a natural result of the pandan extract, but they also boast a slightly crispy exterior with a tender, chewy interior that sets them apart from their traditional Belgian counterparts. The inclusion of coconut milk not only imparts a subtle sweetness and tropical flair but also contributes to the waffle’s moist texture. Ideal for those looking to explore the fusion of traditional Vietnamese flavors with a familiar Western dish, Vietnamese Coconut Pandan Waffles offer a culinary adventure that is both comforting and exotic. Whether enjoyed plain, with a sprinkle of sugar, or accompanied by a dollop of whipped cream and fresh fruits, these waffles are sure to enchant anyone looking to broaden their breakfast horizons.
What is Pandan?
Pandan is a tropical plant native to Southeast Asia. It grows long, slender green leaves with a pleasant floral aroma. The leaves can be used fresh, frozen, or dried and made into pandan extract to infuse that signature flavor and vivid green color into foods. Pandan is nutty, sweet and reminiscent of vanilla.
Fresh pandan can sometimes be found in Asian grocery stores. Look for bundles of fresh green leaves tied together. Otherwise, frozen pandan leaves are more readily available. Most major grocery stores stock it in the Asian frozen section. Thaw them before blending into extract. Bottled pandan extract offers convenience but generally lacks the full flavor and color of fresh or frozen leaves.
Both the leaves and extract are used in Southeast Asian desserts, drinks and savory dishes like curries. Pandan’s sweet flavor pairs deliciously with coconut milk in cakes, sticky rice, ice cream and these waffles.
What is Coconut Pandan Waffles?
Have you ever taken a bite of a crispy, chewy waffle scented with aromatic pandan and topped with sweet coconut flakes? If not, it’s time to experience the deliciousness of Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa). These tropical treats are a popular street food in Vietnam, where vendors sell them fresh from sizzling hot irons. The fragrant, plant-based pandan extract infuses the batter with a sweet, almost vanilla-like flavor. A generous sprinkling of toasted coconut on top provides texture and coconutty richness with each bite. The exact origins of Vietnamese Pandan Coconut Waffles are unknown. However, Belgians are credited with bringing waffle irons to Vietnam during French colonization in the late 1800s. Locals likely adapted traditional waffle recipes by incorporating native ingredients like pandan and coconut. These tropical twists created the delightful Bánh Kẹp Lá Dứa enjoyed today.
What to Expect with these Waffles?
The irresistible aroma of toasty coconut and sweet pandan is the first sign that these waffles are ready to devour. Each waffle has a crispy, golden exterior with a chewy, custardy interior. Every tender bite reveals the intense pandan flavor infused into the batter. It’s sweet and nutty, similar to vanilla but greener in taste. The texture resembles American waffles but with an extra tender, stretchy chewiness. This comes from the glutinous rice flour in the batter.
Compared to other pandan waffle recipes, this batter produces waffles on the thinner and crisper end of the spectrum. Some batters use a higher ratio of rice flour for thicker waffles with an even chewier interior. This recipe strikes a balance between crisp exterior and tender, moist interior. It makes waffles closer in texture to traditional Vietnamese street food versions. For a vegan and dairy-free option, coconut milk can be substituted in place of regular milk. Replacing the eggs with banana yields an eggless batter as well. Swapping the pandan extract for ube extract makes vibrant purple yam waffles.
Each batch yields around 4-6 waffles depending on the size of your iron. Bánh Kẹp Lá Dứa are best enjoyed warm right off the iron. Feel free to freeze leftover waffles and reheat as needed. Just note that freezing will impact the texture slightly, making them less crisp.
When it comes to allergies and dietary restrictions, these waffles contain egg as a binding ingredient. Those with egg allergies should avoid this recipe. It also contains dairy in the form of milk or coconut milk. Always check the ingredients list for your preferred coconut milk to ensure it is free of dairy derivatives. For gluten-free waffles, try using all-purpose gluten free flour in place of regular flour. Those with coconut allergies will want to omit the coconut topping.
Where are Pandan Waffles Available?
In Vietnam, Coconut Pandan Waffles are a popular street food and snack. Vendors with sizzling waffle irons sell them piping hot and topped with coconut flakes at markets across the country. They’re considered a quintessential Vietnamese treat.
At restaurants outside Vietnam, the texture can be hit or miss. Some batters turn out too thick and bread-like rather than light and crispy. That’s why this recipe focuses on recreating the ideal balance of crisp exterior and tender, stretchy interior. Now you can enjoy perfect pandan waffles without the plane ticket.
Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)
Let’s make these deliciously crispy, chewy, and aromatic waffles at home. Adapt the recipe to your tastes by using fresh or artificial pandan extract, coconut milk instead of dairy milk, and any creative toppings.
Ingredients:
For Pandan Extract:
- fresh or frozen pandan leaves
- water
For Waffle Batter:
- glutinous rice flour
- tapioca starch
- all-purpose flour
- baking powder
- salt
- eggs
- milk or coconut milk
- granulated sugar
- pandan extract
- vanilla extract (optional)
- Coconut oil for waffle iron
- Shredded coconut for topping
Instructions:
Make Pandan Extract:
- Wash and chop pandan leaves into 1 inch pieces.
- In a blender, combine chopped leaves and 1 cup water.
- Blend on high until leaves are fully pulverized and liquid is bright green, about 2 minutes.
- Strain liquid through a fine mesh strainer, cheesecloth or nut milk bag.
- Press leaves firmly to extract as much liquid and color as possible.
- Store extract in an airtight jar up to a week.
Make Waffle Batter:
- In a large bowl, sift together the glutinous rice flour, tapioca starch, all-purpose flour, baking powder and salt. Set aside.
- In a separate bowl, whisk together the eggs, milk or coconut milk, sugar, pandan extract and optional vanilla until fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Do not overmix.
- Let batter rest at room temperature for 30 minutes to 1 hour.
- When ready to cook, lightly grease the preheated waffle iron with coconut oil.
- Scoop 1/2 cup batter onto the waffle iron. Spread into an even layer.
- Cook for 4-5 minutes until the waffle is crispy and golden brown around the edges.
- Carefully remove waffle and repeat with remaining batter.
- Top waffles with shredded coconut and desired accompaniments.
Notes:
- For thicker waffles, add up to 1/2 cup additional glutinous rice flour.
- Resting the batter enables the best texture. Do not skip this step.
- Adjust cooking time based on your waffle iron wattage.
- Waffles taste best fresh. Reheat in oven or toaster to crisp leftover waffles.
Troubleshooting dough
Through extensive testing, it became clear that achieving the right batter texture requires a proper ratio of flours and starches. After all, texture is what distinguishes a tender Vietnamese pandan waffle from a dense Belgian one. The keys are glutinous rice flour for stretch and chew, plus tapioca starch to lighten the batter. Here are some lessons learned:
- All-purpose flour provides structure but too much makes dry, bready waffles. Limit to 25% of total flours at most.
- Glutinous rice flour gives the signature chewy stretch but requires tapioca starch to balance out the texture.
- Omitting the tapioca starch results in overly dense and gummy waffles.
- Allowing the batter to rest enables the glutinous rice flour to fully hydrate for the best chew and rise.
- Overmixing overworks the glutinous rice flour gluten, damaging the tender texture.
In short, the combination of flours in the exact ratios provided yields waffles with the ideal crispy exterior and chewy, pandan-infused interior reminiscent of Saigon street food.
Waffle Cooking Tips
Follow these tips for coconut pandan waffle success:
- Always sift the dry ingredients first to prevent clumps. Glutinous rice flour tends to be especially clumpy.
- Resting the batter enables the glutinous rice flour to fully hydrate for the best rise and chewy texture. Allow at least 30 minutes before cooking.
- When possible, make your own pandan extract for the truest flavor. Bottled extracts work but lack the nuanced sweetness and aroma of fresh leaves.
- For best results, use fresh or frozen pandan leaves, not dried. Dried leaves lose flavor and color intensity over time.
- Lightly spray or brush the waffle iron with oil to prevent sticking. Do this for each batch.
- Check for doneness at the 4 minute mark. Waffles are ready when golden brown and easily release from the iron.
- Adjust cooking time based on your iron’s wattage. Lower wattage equals longer cook time.
With the batter prepped and these tips in hand, you’re ready to make showstopping Vietnamese Coconut Pandan Waffles.
Storage and Freshness
Store leftover batter covered in the fridge up to 5 days. It may thicken over time; just stir in a splash of milk until smooth before cooking.
Freeze cooked waffles in a single layer then transfer to freezer bags. Reheat frozen waffles in a 300 ̊F oven for 5-10 minutes until warmed through. The texture will be a bit softer but still tasty.
For freshly crisped waffles, heat in a toaster or conventional oven at 325°F for 4-5 minutes. Avoid the microwave which steams the waffles instead of crisping them.
Serve waffles warm or at room temperature. Enjoy plain or topped with ice cream, sweetened condensed milk, fresh fruits like banana and mango, even savory proteins like chicken sausage. The possibilities are endless for these Instagram-worthy tropical waffles.
Conclusion
From street food origins to restaurant staple and home kitchen delight, Vietnamese Coconut Pandan Waffles represent the coming together of cultures. Belgian waffle irons met Southeast Asian ingredients like pandan and coconut to create a tropical twist on a classic. With each sweet, aromatic bite, we celebrate the delicious mosaic of global flavors. So fire up those waffle irons, gather your favorite toppings and get ready to fall in love with Bánh Kẹp Lá Dứa. These waffles offer the perfect reason to enjoy breakfast – or dessert – any time of day.
Ingredients
- 1 cup all-purpose flour
- ½ cup rice flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- 1 cup Water
- 2 large eggs
- 1 tablespoon melted butter
- 1 teaspoon pandan extract
- ½ cup shredded coconut
Instructions
- Make sure your waffle iron is preheated according to the manufacturer's instructions. This usually takes around 5 minutes. If you don't have a waffle iron, you can also cook these waffles in a frying pan over medium heat.
- In a large bowl, whisk together the dry ingredients
- Lightly grease your waffle iron. For a stovetop waffle iron, preheat a lightly oiled pan over medium heat. Pour batter onto your preheated waffle iron according to the manufacturer's instructions. Typically, this will be about ¾ cup of batter per waffle. If using a frying pan, pour about ¼ cup of batter per waffle, leaving space for spreading. Close the waffle iron and cook for 3-4 minutes per side, or until golden brown and cooked through. Cooking time may vary depending on your waffle iron, so keep an eye on it. If using a frying pan, cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula.
- Serve your Vietnamese Coconut Pandan Waffles immediately while hot. They are delicious on their own, but you can also enjoy them with your favorite toppings like whipped cream, fresh fruit, condensed milk, chocolate syrup, or even a savory option like shredded chicken and a drizzle of nước chấm (Vietnamese dipping sauce).
Notes
- The batter can be prepared ahead of time and stored in the refrigerator for up to 1 hour.
- Leftover waffles can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
Nutrition Facts
Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 550 | |
% Daily Value* | ||
Total Fat 15 | 23.1% | |
Saturated Fat 8 | 40% | |
Trans Fat 0 | ||
Cholesterol 70 | 23.3% | |
Sodium 250 | 10.4% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 2 | 8% | |
Sugars 30 | ||
Protein 7 |
Vitamin A Low | Vitamin C Low | |
Calcium Low | Iron Low |
* 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 Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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