Simple Vietnamese coconut pandan waffles (Banh Kep La Dua)

These pandan waffles are so crispy and chewy in the middle you won’t be able to resist and eat only one. This recipe uses pandan which is sweet tasting and has a soft citrusy aroma. Make these on the waffle iron for breakfast or even for dessert. The smell of freshly made waffles will surely bring all the kids and adults into the kitchen.

What is pandan?

Pandan leaves are long and have blade-like green leaves. They are also known as screwpine and grow in a tropical climate. It’s most commonly used in Southeast Asian and South Asian cuisine. The leaves truly look like a house plant to those who have never seen this plant in person. Making your own fresh pandan extract is highly recommended for this recipe.

What are pandan waffles made of?

Unlike traditional waffles, coconut pandan waffles use a combination of different types of flour and starch to make the crispy and chewy.

• Tapioca starch – Is extracted from the storage roots of the cassava plant which is also known as yuca. Tapioca starch is the main ingredient in boba tea (also known as bubble tea). The tapioca starch makes tapioca pearls chewy. Which is the texture we want for the pandan waffles. Best of all it’s gluten-free! 
• Rice flour – Is finely milled rice. Placing white rice in a high-speed blender and blending it until it’s a fine powder would work. However, it is easier to buy rice flour to get the same consistency as the flour.
• All-purpose flour – Regular all-purpose flour for this recipe. 
• Coconut milk – Gives the waffles a richness and coconut flavour.

What do they taste like?

The pandan leaves have a grassy smell. Once processed and extracted it’s a light citrusy taste with a hint of vanilla. When you incorporate it into the waffles and cook it on the waffle maker the smell fills up the house. It is light and airy yet aromatic and it carries into the taste of the waffles as well. To describe the taste it’s a very light yet slightly sweet flavour and the coconut adds nutty and light creaminess to the waffles. While the tapioca does add the chewiness in the middle. 

Why are the waffles chewy?

The key ingredient to make this waffle chewy is tapioca starch. Using a bigger ratio of tapioca starch creates the chewiness in the waffles. This is what makes coconut pandan waffles very different than traditional waffles. 

Made too much batter?

The waffle batter can be stored in an airtight container for up to 1 week in the refrigerator. This recipe can make approximately 4 big waffles. Splitting the batter into 2 different days is perfect.

If you want to save time and make all the waffles during one cooking session. These are perfect for storing in the fridge and popping in the toaster for a quick warm-up. These will last in the fridge for up to 3 days.

Pandan vs artificial pandan flavouring

No doubt using the real pandan leaves to make the extract is preferred and gives you the natural pandan flavour in the waffles. However, when you only use the pandan extract the green colour does not come out as bright and vibrant. If you want to add a 1 drop of artificial pandan flavouring it is completed up to you and totally optional.

If you made this coconut pandan waffle dish, I would love to see!

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