Vegan Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
8 waffles
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Calories
53225 kcal
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Cuisine
Vietnamese
Vegan Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)
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Amazingly aromatic vegan pandan waffles, that are crispy on the outside and chewy, mochi-like on the inside. This is the veganized verison of my original pandan waffles.
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Ingredients
Pandan Option 1 - Natural Extract (preferred)
- 35 35 g Pandan leaves fresh or frozen, cut into 3" sections
- 1/2 1/2 c water
Pandan Option 2 - Artificial Extract (easier)
- 2-4 2-4 drops artificial pandan extract
- 1/2 1/2 c water
Waffle
- 285 285 g tapioca starch
- 73 73 g rice flour
- 75 75 g all-purpose flour
- 200 200 g granulated white sugar
- 10 10 g baking powder
- 1 1 g salt
- 150 150 g egg replacement I used JUST Egg brand or aquafaba
- 388 388 g coconut cream
- 5 5 g neutral cooking oil plus more for the waffle iron
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Instructions
Pandan Option 1 - Natural Extract (preferred)
- Defrost pandan leaves and scrub leaves under running water to clean.
- Cut leaves into three inch sections, add to your blender.
- Add the water, blend until you no longer see large chunks. About 20s in my blender.
- Strain the pulp, and squeeze out as much liquid as you can from the pulp.
Pandan Option 2 - Artificial Extract (easier)
- Add 1 drop of extract to your batter and fully mix to see if you lke the color, and keep adding 1 at a time and mixing until its your preferred color. Try not to add to much so it remains natural looking.
Waffle
- In a medium sized mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.
- In a separate, larger mixing bowl, add the egg replacement, coconut cream, pandan extract, and oil, then mix.
- Sift the dry ingredients into the wet ingredient bowl and mix for a bit to incorporate the ingredients, being careful not to mix it too much. The batter should be a bit thick and have some lumps still.
- Rest the batter on the counter for one hour, so the flour can hydrate. If you will not make the waffles at the one hour mark, you can put the batter straight into the fridge in an air tight container and rest for up to one week.
- Pre-heat your waffle iron, remove the batter from the fridge, and mix the batter. Mix the batter just before scooping any onto the waffle iron.
- The amazing waffle and coconut smell will become pretty strong just before it finishes cooking. Don't open the iron to check until your iron's indicator light says it's ready, but mine took an extra ~20 seconds after the ready light went off.
- Remove the waffle and cool a bit before serving, as it crisps up after a short resting period. Make sure to mix the batter again before making every waffle! You can store the leftover batter in the fridge for up to one week.
Equipments used:
Nutrition Information
Show Details
Calories
532.25kcal
(27%)
Carbohydrates
78.11g
(26%)
Protein
13.68g
(27%)
Fat
20.11g
(31%)
Saturated Fat
16.18g
(81%)
Cholesterol
107.25mg
(36%)
Sodium
334.8mg
(14%)
Potassium
321.22mg
(9%)
Fiber
1.54g
(6%)
Sugar
29.07g
(58%)
Vitamin A
230.63IU
(5%)
Vitamin C
1.51mg
(2%)
Calcium
141.32mg
(14%)
Iron
2.73mg
(15%)
Nutrition Facts
Serving: 8waffles
Amount Per Serving
Calories 53225 kcal
% Daily Value*
| Calories | 532.25kcal | 27% |
| Carbohydrates | 78.11g | 26% |
| Protein | 13.68g | 27% |
| Fat | 20.11g | 31% |
| Saturated Fat | 16.18g | 81% |
| Cholesterol | 107.25mg | 36% |
| Sodium | 334.8mg | 14% |
| Potassium | 321.22mg | 7% |
| Fiber | 1.54g | 6% |
| Sugar | 29.07g | 58% |
| Vitamin A | 230.63IU | 5% |
| Vitamin C | 1.51mg | 2% |
| Calcium | 141.32mg | 14% |
| Iron | 2.73mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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