Vietnamese Banana Waffles (Bánh kẹp chuối)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Cuisine
Vietnamese
Vietnamese Banana Waffles (Bánh kẹp chuối)
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This Vietnamese banana waffle recipe is a refreshing way to use your ripe bananas. With a crispy exterior and a chewy interior, these waffles provide a delightful contrast in texture that everyone will crave.
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Ingredients
- 3 medium-sized ripe banana
- 2½ cup tapioca starch (300g)
- ½ cup rice flour (75g)
- ½ cup all-purpose flour (75g)
- ¾ cup sugar (150g)
- 1½ tsp baking powder
- ¼ tsp salt
- 3 eggs (size L)
- 1 can coconut cream (14oz/400ml)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix together the coconut milk, eggs, cooking oil, and vanilla extract, along with the sugar and salt.
- In a separate bowl, combine the tapioca starch, all-purpose flour, rice flour, and baking powder.
- Gradually sift the dry ingredients into the wet mixture, mix well. The batter may have slight lumps from the tapioca starch, but this is fine.
- Sieve the batter to remove any lumps.
- Mash the banana then mix it into the batter. Cover the bowl and let the batter rest for 20-30 minutes.
- Preheat your waffle maker. Applying some melted butter on the molds helps enhance the flavor and creates a nice crust on your waffles.
- Give the waffle batter a quick mix before cooking, as it may have separated slightly during the resting period. Use a ladle to pour three to four scoops of batter onto the waffle iron, adjusting the amount based on the size of the waffle mold.
- Cook the waffles until no more steam is released from the maker, indicating they're ready.
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