(Bánh Kẹp Lá Dứa) Vietnamese Pandan Waffle Recipe
The chewy inside and crisp outside, pandan waffles are so addictive You'll want to bake them so you can enjoy the delicious coconutty and aromatic aroma throughout your home!
Equipment
- personal blender
- Belgian waffle
- disher / cookie scoop
Ingredients
PANDAN OPTION I. FRESH Extract (RECOMMENDED)
- 1/2 c of water
- 35 grams (9 leaves) pandan leaves fresh or frozen either frozen or fresh, divided into three" sections
PANDAN OPTION II. ARTIFICIAL EXTRACT
- 1/2 c of water
- 2 drops artificial pandan extract
WAFFLE
- 285 g (2 c) tapioca starch
- 73 grams (1/2 c) all-purpose flour
- 73 g (1/2 c) rice flour
- 200 grams (1 1) sugar
- 10 grams (2 1 tbsp) baking powder
- 3 large eggs
- 1g ( 1/4 teaspoon) salt
- 13.5 fl oz coconut cream
- 1 Tbsp neutral cooking oil
Instructions
PANDAN OPTION I. FRESH EXTRACT (RECOMMENDED)
- Defrost the pandan leaves (if they are frozen) and then wash the leaves with running water.
- Cut the leaves of your pandan into three inch pieces Add them in the blender.
- Pour half of a cup liquid to your blender then blend it until don't have large chunks.
- Remove the pulp from its strainer, save the remaining liquid, then remove any remaining liquid that remains in the pulp as well.
PANDAN OPTION II. ARTIFICIAL EXTRACT
- Add the drops of artificial extract into the water, and stir. Set aside for later.
WAFFLE
- In a large mixing bowl, add the tapioca starch rice flour, all-purpose flour sugar, baking powder and salt.
- In a large mixing bowl, mix the eggs in a large mixing bowl. Add Pandan extract, coconut milk and oil.
- Add the dry ingredients to the mixing bowl for wet ingredients and fold it in carefully to prevent from mixing too much batter. The batter should be thick and should have some leftover lumps. If using an artificial extract of pandan and would like the batter to appear more green at this point , you can add a couple of drops more and mix it again.
- The batter should rest for at least an hour, which will improve the texture of the dough. If you're resting for only one hour, letting it rest on your countertop is acceptable, however you can keep it in inside an airtight container for as long as a week. the batter will be great.
- If you're it is time to cook prepare the batter. Mix it up just a bit before heating the waffle iron. Make sure to do this prior to making each waffle because the batter could split and settle. I'm using an Oster Belgian waffle iron and have found that setting of medium-high is the best.
- Utilizing a disher or ladle to drop 3-4 scoops of the waffle onto it and cook. Once your waffle iron has cooked, your waffle should be a nice, golden brown, with specks of green on the exterior.
- Remove the waffle and serve. If that your waffle is more soft than usual leave it for about a minute and it will get more crisp.
Notes
For the pandan extract: For this recipe, which is based on 35 grams of pandan leaves and 1/2 c of water you need to make at least 1/2 1 c from pandan extract (if it is not significantly more).