Coconut Pandan Waffles (Bánh Kẹp)
Make the crispiest, most indulgent Coconut Pandan Waffles in just THREE STEPS. They're the perfect snack and 100% freezer-friendly!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 US cup self-raising flour
- 1 US cup sugar
- 1 US cup full cream milk
- 500 g / 1.1 lbs coconut cream
- 2 eggs
- 100 g / 0.22 lbs dry coconut shreds
- 1 tsp pandan extract
- cooking oil ((for lightly greasing the waffle maker))
Instructions
- 1
Sift the self-raising flour into a large bowl and combine it with the sugar, milk, coconut cream, eggs, pandan extract and dry coconut shreds. Let it rest for a minimum of 3 hours or overnight.Tip: Add the dry coconut shreds in last so it isn't coated with flour because that will prevent the batter from sticking to it.
- 2
Heat up your waffle maker, lightly brush on some oil over the heated surface then pour the batter in 3/4 full. Let it cook for 3 minutes or until the rising steam has disappeared.Note: Don't fill the whole heated plate with batter because when the top iron closes, any excess batter will ooze out of the sides.
- 3
Serve fresh as is or with your favorite toppings!