Pandan Waffles (Banh Kep La Dua)

These Pandan Waffles (Banh Kep La Dua) 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 for breakfast or as a snack anytime.

Notes on the Pandan Waffles (Banh Kep La Dua) 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 waffle crispy; tapioca starch yields a chewy texture and the all-purpose flour gives it weight. You can always make substitutions but know that they may affect the texture.

For a lower-fat option, use milk instead of coconut milk. As milk is not as 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 for instructions.

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Pandan Waffles / Banh Kep La Dua

Ingredients

2 Tbsp butter
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
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 okay. 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. (The 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!

Refrigerate any remaining waffles for up to 1 week. Freeze for up to 3 months.

Yields: 5 waffles

Tools I Love and Use in My Kitchen

Love the aroma of Pandan leaves? Check out these recipes for more Pandan yumminess:

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Pandan Waffles / Banh Kep La Dua

Course: Breakfast, Snack

Cuisine: Asian, Vietnamese

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 5 waffles

Calories: 543 kcal

Author: Trang

These 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 for breakfast or as a snack anytime.

Ingredients

• 2 Tbsp butter
• 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
• 3/4 tsp Pandan paste

Standard - Metric

Instructions

1. Melt the butter in the microwave on Low power, approximately 30-45 seconds. Stir to combine and allow to cool.
2. In a large measuring cup or mixing bowl, sift together the rice flour, tapioca starch, all-purpose flour, baking powder and salt.
3. 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.
4. 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 okay. Let the batter rest for 15 minutes.
5. 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. (The time may vary depending on your waffle maker.)
6. 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.
7. Enjoy while hot!
8. Refrigerate any remaining waffles for up to 1 week. Freeze for up to 3 months.

Recipe Video

Notes, Tips & Tricks

• The combination of rice flour, tapioca starch and all-purpose flour is really important in this recipe. Rice flour makes the waffle crispy; tapioca starch yields a chewy texture and the all-purpose flour gives it weight. You can always make substitutions but know that they may affect the texture.
• For a lower-fat option, use milk instead of coconut milk. As milk is not as 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.
  Nutrition Facts

  Pandan Waffles / Banh Kep La Dua

  Amount Per Serving

  Calories 543 Calories from Fat 189

  % Daily Value*

  Fat 21g32%

  Saturated Fat 16g100%

  Cholesterol 77mg26%

  Sodium 193mg8%

  Potassium 465mg13%

  Carbohydrates 82g27%

  Fiber 1g4%

  Sugar 20g22%

  Protein 7g14%

  Vitamin A 235IU5%

  Vitamin C 0.7mg1%

  Calcium 131mg13%

  Iron 3.6mg20%

  * Percent Daily Values are based on a 2000 calorie diet.