Pandan Coconut Waffles (Bánh Kẹp Lá Dứa) | Groovy Foodiess
Pandan Coconut Waffles (Bánh Kẹp Lá Dứa)
15 mins prepServes 4
Bánh Kẹp Lá Dứa, or pandan coconut waffles, are one of my favorite street food bites in Vietnam. This recipe uses a blend of all-purpose, rice, and tapioca flour to achieve a delightfully chewy texture.
1. Chop the pandan leaves into 4-inch pieces and blend them with 1/2 cup water. Strain the mixture and squeeze out all the juice, then set aside. (Note: If pandan leaves are unavailable, use about 3 drops of pandan extract mixed with the water).
2. In a separate bowl, whisk together the eggs, pandan juice, 1 tablespoon of cooking oil, and the coconut cream.
3. In another bowl, mix all your dry ingredients: tapioca starch, rice flour, all-purpose flour, sugar, salt, and baking powder.
4. Sieve the dry ingredients into the wet mixture and gently mix until just combined.
5. Let the batter sit on the counter for 1 hour; this will make it extra chewy.
6. Heat up your waffle maker, oil it well (using extra cooking oil), and then press the waffles until cooked through. Enjoy! (Optional: Drizzle with condensed milk before serving).
