Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)
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.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups tapioca starch
- ½ cup rice flour
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 2 tbsp butter, melted
- ½ cup sugar
- 13.5 oz coconut milk (one can)
- 1 tsp pandan paste
Instructions
- 1
In a medium bowl, mix together the rice flour, tapioca starch, all purpose flour, baking powder and salt
- 2
In another, larger bowl, whisk the eggs and sugar together until combined. Add the coconut milk, pandan paste and melted butter.
- 3
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.
- 4
Let the batter sit for at least 15 minutes or overnight
- 5
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.
- 6
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.
- 7
Remove the waffle with chopsticks or tongs and place on a wire rack to cool.