Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)

Name: Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 1 ½ cups tapioca starch; ½ cup rice flour; ½ cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 2 large eggs; 2 tablespoon butter, melted; ½ cup sugar; 13.5 oz coconut milk (one can); 1 teaspoon pandan paste

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
6
Calories
432 kcal
Course
Dessert, Breakfast, Appetizer, Snacks, Others
Cuisine
Asian, Vietnamese, Vegetarian, Vegan

Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)

Soren Wong

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You haven't had a waffle until you've tasted a Vietnamese coconut pandan waffle. A combination of rice flour, tapioca flour and all purpose flour makes these waffles the perfect combination of chewy, crispy and fluffy. You'll want to keep a batch of these bánh kẹp lá dứa on hand at all times.

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Ingredients

Servings

1 ½ cups tapioca starch
½ cup rice flour
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
2 tablespoon butter, melted
½ cup sugar
13.5 oz coconut milk (one can)
1 teaspoon pandan paste

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Instructions

In a medium bowl, mix together the rice flour, tapioca starch, all purpose flour, baking powder and salt
In another, larger bowl, whisk the eggs and sugar together until combined. Add the coconut milk, pandan paste and melted butter.
Add one third of the dry ingredients at a time to the wet ingredients, mixing gently in between additions until just combined and you don't see any more white flour. It's ok if there are lumps.
Let the batter sit for at least 15 minutes or overnight
Heat up your waffle maker to its highest setting. Spray the waffle maker with oil or brush with butter and spoon the batter onto the surface.
Cook until you no longer see steam coming out of the waffle maker — about 5-7 minutes, depending on the size of your waffle maker.
Remove the waffle with chopsticks or tongs and place on a wire rack to cool.

Notes

¼ cup
The amount of batter you use for each waffle and cook time for each waffle will depend on the make and model of your machine. Depending on your machine, you might get more or fewer waffles than I did out of this recipe.
Do not use glutinous rice flour.
Tapioca flour will make the waffles chewy. Rice flour will make the waffles crispy. All-purpose flour will make the waffles fluffy. You can experiment with the proportions of these flours to get the texture you like, as long as it equals at least 2 cups of flour total.
If you use regular dairy milk, reduce the amount of liquid by ¼ cup
Metric conversions are automatically calculated and are an estimate.
Calorie counts are calculated automatically and are an estimate.

Nutrition Information

Show Details

Serving 6g Calories 432kcal (22%) Carbohydrates 64g (21%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 65mg (22%) Sodium 465mg (19%) Potassium 190mg (5%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 196IU (4%) Vitamin C 1mg (1%) Calcium 142mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 432 kcal

% Daily Value*

Serving	6g
Calories	432kcal	22%
Carbohydrates	64g	21%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	15g	75%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	65mg	22%
Sodium	465mg	19%
Potassium	190mg	4%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	196IU	4%
Vitamin C	1mg	1%
Calcium	142mg	14%
Iron	3mg	17%