Pandan Waffles (Bánh Kẹp Lá Dứa)

Pandan Waffle

Hey check it out,

Pandan is a leaf used in many recipes in southeast Asia, and it’s extract adds a nice fragrance and color to many recipes. As a kid, pandan waffles were one of my favorite snacks to get any time we were at the market. With the recent COVID19 situation plaguing the world, it hasn’t exactly been the best idea to venture out to get more of this delicious delicacy. So instead, I opted to turn this awful situation into a w-awful (waffle) situation and make it right in the comfort of my home.

Ingredients (to yield approx 6 waffles)
-2 Tbsp melted butter
-1 1/2 cups rice flour
-1/2 cup tapioca starch
-1/2 cup all-purpose flour
-1 Tbsp baking powder
-1/4th tsp salt
-2 eggs
-3/4 cup sugar
-1 can of coconut cream (I used Savoy brand; 14 fl oz)
-3/4th tsp pandan extract
-Some oil (to coat the waffle maker)

-Waffle maker (I used Cuisinart WAF-F40)

1) Add the following dry ingredients onto a sieve into a mixing bowl: rice flour, tapioca starch, all-purpose flour, baking powder, salt.
2) Melt the butter in a microwave (cover it or butter will explode everywhere)
3) Crack and whisk the two eggs in a separate mixing bowl

Dry and wet ingredients in separate bowls. I had to transfer the wet ingredients to a bigger mixing bowl prior to adding dry ingredients

4) Add the sugar to the eggs and mix
5) Add the butter, coconut cream, and pandan extract to the egg bowl and mix
6) Add half the dry ingredients mixture to the egg mixture and whisk to remove clumps
7) Add the remaining dry ingredients to the mixture and whisk until no more solids or clumps and there is a homogeneous mixture
8) Use a brush to coat the waffle maker pans with a light layer of oil
9) Pour approx 2/3rd cup or as recommended by waffle-maker and close lid
10) Take the cooked waffle out after

-Flavor overall is really good. Slightly crunchier and would like to make a little more moist on the inside. Maybe I can adjust the dry ingredient recipes for next time

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