Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Watch how to make this recipe.
Pandan Waffles
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- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 625
- Total Fat
- 32 g
- Saturated Fat
- 21 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 485 mg
Vietnamese pandan waffles (bánh kẹp lá dứa) are a popular street food that are best eaten when they are fresh out of the waffle iron. A mix of tapioca starch, rice flour and all-purpose flour creates a fluffy and chewy interior tucked underneath a super crispy crust. Unlike most American-style waffles, this green-hued version is sweet enough on its own (thanks to the generous amount of sugar and coconut milk in the batter) so there is no need for any syrup or toppings. Pandan extract can range greatly in potency depending on the brand, so start with 2 teaspoons and add more until the coconut mixture is bright green and extremely fragrant.
- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 625
- Total Fat
- 32 g
- Saturated Fat
- 21 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 485 mg
Ingredients
Directions
Special equipment:
a 7- to 9-inch round Belgian waffle iron- Sift together the tapioca starch, rice flour, all-purpose flour and baking powder into a large bowl. Whisk in the shredded coconut and 1 teaspoon salt. Make a small well in the center of the flour mixture.
- Whisk together the coconut milk, sugar, vegetable oil, pandan extract, whole egg and egg white in a medium bowl until smooth. Pour the mixture into the well in the flour mixture and whisk until mostly smooth. The batter does not need to be completely smooth and small lumps are ok. Cover the bowl and let the batter rest for 1 hour at room temperature.
- Preheat a 7- to 9-inch round Belgian waffle iron according to the manufacturer's directions for high heat. Place a cooling rack on top of a baking sheet and set aside.
- Brush a thin coating of vegetable oil onto the hot waffle iron and add one-quarter of the batter (about 3/4 cup) onto the iron. Use the back of a spoon or a rubber spatula to spread the batter until it nearly reaches the edges of the iron. Close the top and cook until the waffle is cooked through, browned and crispy, about 4 minutes. The timing for this will depend heavily on your waffle iron. Transfer the cooked waffle to the cooling rack and repeat the process with the remaining batter to make 3 more waffles.
- Serve the warm waffles immediately.
Cook’s Note
The waffle batter can also be made up to one day ahead and stored in the refrigerator until ready to use (no need to rest it for 1 hour at room temperature). The batter will be significantly thicker because of the chilled coconut milk but you will just need to be sure to spread it out into the hot waffle iron to ensure it cooks evenly.
