Pandan Waffles (Banh Kep La Dua)

Hot and Crispy Pandan Waffles (Banh Kep)--This recipe is super easy! | recipe from runawayrice.comThese Pandan Waffles are far from ordinary! Made from a batter using creamy coconut milk and fragrant Pandan flavoring, the waffles are cooked until golden brown. They are deliciously crispy on the outside, soft and slightly chewy on the inside and perfectly sweet. Make these amazing Pandan waffles and enjoy them as a snack any time!

Notes on the Recipe, Tips and Tricks

The combination of rice flour, tapioca starch and all-purpose flour is really important in this recipe. Rice flour makes the waffles crispy; tapioca starch results in the slightly chewy texture and the all-purpose flour gives it weight. You can always make substitutions but know that it will affect the texture.

For a lower-fat option, use milk instead of coconut milk. As milk is not add thick, use about 1 1/4 cups.

Avoid over-mixing the batter as this will make the waffles tough. Mix until the large lumps of dry ingredients are gone. The batter does not need to be perfectly smooth.

I am using the Oster waffle maker which makes round waffles about 6 1/2 inches in diameter. It has a really nice non-stick surface (no need for extra oil) and very easy to clean.

Use a measuring cup to measure the batter for each waffle. This helps to minimize over-filling the waffle maker and keeps them about the same size.

Do not open the waffle maker while it’s releasing steam. Cook the waffle until there’s no more steam rising from the waffle maker.

For a crispy, darker colored waffle, cook for 4-4 1/2 minutes at the Max setting. Adjust the heat setting down for a softer, lighter colored waffle.

These waffles freeze really well. Separate each waffle using a piece of parchment paper or wax paper. Stack the waffles and store in a resealable plastic bag or air-tight container. Freeze for up to 3 months. To reheat, simply warm in the waffle maker (using a Low setting) microwave or toaster oven until hot.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Pandan Waffle Cones and Cookies and Coconut Macaroons (Banh Dua).

Ingredients

1 1/2 cups rice flour
1/2 cup tapioca starch
1/2 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup sugar
1 1/2 cups coconut milk
2 Tbsp butter
3/4 tsp Pandan paste

Directions

Melt the butter in the microwave on Low power, approximately 30-45 seconds. Stir to combine and allow to cool.

In a large measuring cup or mixing bowl, sift together the rice flour, tapioca starch, all-purpose flour, baking powder and salt.

In a large mixing bowl, add the eggs and sugar. Whisk together until mostly combined. Add the coconut milk, melted butter and Pandan paste. Whisk together combining well.

Add half of the dry ingredients to the wet ingredients and combine until mostly incorporated. Add the remaining dry ingredients and continue whisking. Mix gently breaking up the bigger lumps. The batter does not need to be completely smooth and small lumps are ok. Let the batter rest for 15 minutes.

Set the waffle maker to the Max or highest setting and heat until hot.  Pour about 2/3 cup batter into the waffle maker. Using a spatula or spoon, spread out the batter evenly covering the peaks of the waffle maker. Close the lid and cook for 4 1/2 minutes. (This time may vary depending on your waffle maker.)

Once the waffles are golden brown, use a bamboo skewer to lift a section of the waffle and then use tongs to remove and transfer to a wire cooling rack.

Enjoy while hot!

Yields: 5 waffles

Tools I Love and Use in My Kitchen

A stack of Pandan Waffles (Banh Kep) ready to enjoy! | recipe from runawayrice.comPandan Waffles (Banh Kep) - Slightly sweet and deliciously crispy! | recipe from runawayrice.comLove the aroma and flavor of Pandan leaves? Check out these recipes for more Pandan yumminess: Pandan Sticky Rice, Steamed Layer Cake (Banh Da Lon), Three Color Dessert (Che Ba Mau), Tapioca and Mung Bean Cake (Banh Xu Xe / Banh Phu The) and Honeycomb Cake (Banh Bo Nuong).

 
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16 Responses to Pandan Waffles (Banh Kep La Dua)

  1. Ket-San Diego September 5, 2017 at 5:35 pm #

    Hi Trang, I’m so excited to make these. For the rice flour, is it the standard rice flour or “glutinous rice flour”…not sure if it will dramatically change the texture.

    Thanks so much!

    • Trang September 5, 2017 at 6:38 pm #

      Hi Ket,
      Use regular rice flour for this recipe and not glutinous. Looking forward to hearing about your results. Good Luck!

  2. Tracey June 4, 2017 at 1:58 pm #

    Hi Trang. Can I not use eggs cause my daughter is allergic to it. Is there something I can use to substitute? Thks.

    • Trang July 6, 2017 at 5:33 pm #

      Hi Tracey,
      A commercial egg replacement works really well but you can also try the following: 3 Tbsp plain yogurt for each egg or combine 2 Tbsp water + 1 Tbsp vegetable oil + 2 tsp baking powder for each egg in this recipe.
      Good Luck!

  3. Jackie May 5, 2017 at 11:31 am #

    Thank you for the recipe! I’m thinking of making this for work but it would be a bit of a pain to mix everything in the office. I was thinking I might make the batter at home and bring it in (along with a waffle iron). Do you think making the batter the night before would be bad?

    • Trang May 15, 2017 at 3:34 pm #

      H Jackie,
      The batter has baking powder and will lose its leavening ability if left overnight. The waffles should made within 1 hour of mixing the batter. I recommend that you prepare the wet and dry ingredients at home. At the office, mix them together and make the waffles. Good Luck and let me know how it goes!

  4. Alissa February 6, 2017 at 6:05 pm #

    Hi! How long would you have to steep the pandan leaves? And how would you go about doing that? We have tried this recipe with our own way of steeping them but it’s just not as strong.

    • Trang February 10, 2017 at 8:16 am #

      Hi Alissa,
      Steep the leaves for at least 1 hour for the best flavor. For stronger pandan flavor, use more leaves. Good Luck!

  5. Yen January 31, 2017 at 10:45 am #

    Thanks for sharing this recipe! The ratio of the rice flour, tapioca flour, and wheat flour is so good. Found 100% coconut milk and fresh pandan leaves at my market. I steeped the leaves with the coconut milk to get the flavor. My waffle didnt have the fun green color but the texture and taste were perfect!

    • Trang February 4, 2017 at 6:24 pm #

      Hi Yen,
      That’s awesome that you used fresh pandan leaves–always the best option! I am glad you enjoyed the recipe. 🙂

  6. Maria A January 28, 2017 at 12:29 pm #

    Have you ever tried using organic powdered pandan leaves? Using extract, or powdered leaves its impossible to find in Sweden. So i need to order it from abroad (e-bay). Any recommended brands for extract?
    Thank you to interest me to Viatnamese cooking!

    • Trang February 4, 2017 at 6:45 pm #

      Hi Maria,
      I have not tried powdered pandan leaves but I think it will work. I hope you will try it and share your results with me. Good Luck! 🙂

  7. Thuy June 25, 2016 at 10:35 am #

    So good, even my waffle-hater asked for more. I was surprised by the addition of tapioca starch, but found that it totally worked. If i replace A/P with starch, do you foresee any issue with that? Thanks again for another keeper.

    • Trang July 24, 2016 at 2:14 pm #

      Hi Thuy,
      I am glad you enjoyed this recipe. The all-purpose flour gives the waffles a bit more weight but you can omit and use tapioca starch–the waffles will be a bit chewier but still delicious!

  8. Tiana Nguyen June 2, 2016 at 7:15 pm #

    Thanks Mrs Trang.

    • Trang June 21, 2016 at 5:35 pm #

      You’re welcome Tiana. I hope you try the recipe 🙂

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