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Pandan Waffles (Banh Kep La Dua)

Pandan Waffles (Banh Kep)--The best waffles you've ever had! | 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


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


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: 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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Steamed Layer Cake (Banh Da Lon)

Steamed Layer Cake (Banh Da Lon) - These snack-sized bites are so hard to resist! | recipe from runawayrice.comMildly sweet with a chewy and sticky texture, this scrumptious steamed layer cake is a popular sweet treat that can be found in almost every Vietnamese bakery and grocery store.  The cake has such visual appeal with its vivid green and yellow layers and if you’ve ever wondered how this cake is made, wonder no more friends!  This post takes you through the recipe step-by-step and it’s really easy.  In addition, I share all the recipe tips and tricks so you can make this cake successfully every time.  Before trying the recipe, please read the below and watch the video.  Enjoy!

Notes on the Recipe, Tips and Tricks

The steaming technique is very important in this recipe.  Unlike some recipes where you try to generate as much steam as possible, this recipe is just the opposite.  The steam is gentle but constant.  Start by filling the steamer basin just half-way with water.  After bringing the water to a rapid boil, reduce the heat to Low for the duration of the steaming. Too much heat and steam will cause the cake to bubble and blister and become tough.  If you see the bubbles in the cake, reduce the heat.

Removing the lid throughout the cooking process to release the steam is a trick for getting a nice, smooth texture.

Ideally have a cake pan that just fits your steamer.  If the pan is really small in relation to the steamer and there is too much steam circulating, the cake may develop some bubbles.  It’s not the end of the world.  The cake will still taste delicious and most of the bubbles will go away once the cake cools.

Stir the batter before making each layer.  The green layer has a tendency to settle so make sure to mix it really well.

This recipe accommodates a 9-inch x 1.5-inch high round cake pan.  If you have a slightly larger cake pan, you can add more water or coconut milk to stretch the batters.

Check to see if a layer is done by lightly touching the cake with the back of a spoon.  If no batter sticks to the spoon, the cake is done.  If any batter sticks to the spoon, steam for another minute and then check again.  Below are the approximate steam times for each layer:

  • Layer 1 Green – 10 minutes
  • Layer 2 Yellow – 10 minutes
  • Layer 3 Green – 12 minutes
  • Layer 4 Yellow – 14 minutes
  • Layer 5 Green – 15 minutes

For the mini muffin pans, I make just 3 layers.  Use 1 tsp of green batter and 1 1/2 tsp of yellow batter.  The steam times are:

  • Layer 1 Green – 2 minutes
  • Layer 2 Yellow – 3 minutes
  • Layer 3 Green – 5 minutes

Watch the video below for instructions.

If you enjoyed this recipe, you may like: Tapioca and Mung Bean Cake (Banh Xu Xe/Banh Phu The)


Green Layer
1 1/2 cups tapioca starch
1/4 cup rice flour
3/4 cup sugar
2 cups water
1/4 tsp Pandan paste
1/4 tsp vegetable oil

Yellow Layer
1/2 cup peeled split mung bean
1/8 tsp salt
1 3/4 cups water
3/4 cup tapioca starch
2 Tbsp rice flour
3/4 cup sugar
4 oz coconut milk
2 drops yellow food coloring


Wash the mung bean by rinsing with cool water 3 times.  Cover the beans with hot water and let soak for 2 hours.

Rinse the beans with cool water again and drain well.

Transfer the beans into a saucepan along with the salt and 1 3/4 cups water.  Bring to a boil over High heat.  Stir and then reduce the heat to Low.  Skim off the foam and discard.  Cook the beans until the liquid is completely absorbed, approximately 15 minutes.  Remove from the heat and let cool completely.

For the yellow batter, add the cooked mung beans, tapioca starch, rice flour, sugar, coconut milk, and food coloring into the blender and mix on High for 30-45 seconds or until smooth.  Measure out 18 oz of the yellow batter and set aside for now.

To make the green batter, combine tapioca starch, rice flour and sugar in a large measuring cup.  Add the water and stir until the mixture is smooth.  Add the pandan paste and mix well.  This should yield 24 oz.  (If less, add water until you have 24 oz of batter.)

Using a paper towel, coat the cake pan with a thin layer of vegetable oil.

Fill the steamer basin halfway with water and then bring to a boil over High heat.  Reduce the heat to Low.  Place the empty cake pan into the steamer and steam for 2 minutes.

Layer 1: Stir the green batter.  Measure out 8 oz of batter and pour into the cake pan.  Cover and steam for 5 minutes.  Remove the lid to release the steam.  Cover and steam for another 5 minutes.

Layer 2: Stir the yellow batter.  Measure out 9 oz of batter and gently pour over the first layer.  Cover and steam for 5 minutes.  Remove the lid to release the steam.  Cover and steam for another 5 minutes.

Layer 3: Stir the green batter.  Measure out 8 oz of batter and gently pour over the back of a large spoon and into the cake pan.  Cover and steam for 6 minutes.  Remove the lid to release the steam.  Cover and steam for another 6 minutes.

Layer 4: Stir the yellow batter.  Pour the remaining batter into the pan.  Cover and steam for 7 minutes.  Remove the lid to release the steam.  Cover and steam for another 7 minutes.

Layer 5: Stir the green batter.  Gently pour the remaining batter over the back of a large spoon and into the cake pan.  Cover and steam for 7 minutes.  Remove the lid to release the steam.  Cover and steam for another 8 minutes.

Remove from the steamer and let cool for at least 1 hour.

Oil a large knife or wavy knife with vegetable oil.  Cut the cake into small pieces.  Enjoy!

Store any leftover cake in an air-tight container in the refrigerator.  It’s good for up to 1 week.  Optionally, freeze the cake for up to 2 months.  To reheat, microwave on Low for 20-30 seconds.

Yields: 8-10 servings

Tools I Love and Use in My Kitchen


Steamed Layer Cake (Banh Da Lon) - Mildly sweet with a chewy, sticky texture, this cake is so addicting! |recipe from

Recipe Twist!

For a fun Halloween treat, swap out the Pandan paste for orange food coloring and make the cakes using these cute pumpkin silicone molds.  For each layer use 1 Tbsp of batter.  Steam each layer until it’s no longer tacky.  Approximate steam times are:

Layer 1 Orange – 3 minutes
Layer 2 Yellow – 3 minutes
Layer 3 Orange – 5 minutes
Layer 4 Yellow – 7 minutes
Layer 5 Orange – 8 minutes

A twist on the delicious Vietnamese Steamed Layer Cake (Banh Da Lon), this are super-cute Halloween treats! | recipe from

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Pandan Waffle Cones and Cookies

Pandan Waffle ConesSummertime is here so let’s kick-off the season with everyone’s favorite warm weather treat.  I shared the recipe for homemade ice cream earlier.  Now to complete the pairing, I am sharing the recipe for homemade waffle cones.  These waffle cones are a bit non-traditional and inspired by the Vietnamese sweet treat, Pandan Waffles (Bánh Kp Lá Da).  Infused with Pandan essence, the cones have beautiful color, fragrant aroma and a crispy texture that is quintessential to any good ice cream cone.  This recipe is very simple and so much fun to make.  Use this same recipe to make waffle bowls and cookies.  Enjoy!

Notes on the recipe, tips and tricks

You will need a waffle cone maker for this recipe.  I have the Chef’s Choice Waffle Cone Express Ice Cream Cone Maker.  You can also use a skillet to cook the cones and cookies (just like making pancakes).  They won’t be as crispy as using a waffle maker but will still be delicious.

The waffle irons typically have a knob to control the color of the waffle.  The higher the setting the browner the waffle will be.  Start with a Medium setting and adjust as desired.

Below are guidelines for the amount of batter and cooking times:

  • Large cones or waffle bowl:  2 Tbsp batter, 1 minute – 1 minute and 15 seconds
  • Small cones or roll cookies: 1 Tbsp batter, 45 seconds
  • Cookies = 1 tsp batter, 30 seconds

The cones and cookies are best enjoyed right away.  Store any leftovers in an air-tight container.  After storing, they may soften.  To crisp them up again, warm in the toaster oven for a few minutes.

Substitute the pandan paste with 1 Tbsp cocoa powder for chocolate waffle cones.  Yum!

Watch the video for instructions.


3 eggs
1/2 cup sugar
1/4 cup melted butter
1/4 cup coconut milk
1 cup flour
1 tsp baking powder
1/2 tsp pandan paste


Add the eggs and sugar into a bowl.  Using a hand blender, mix on Low speed for about 30 seconds.

Add the melted butter and coconut milk and mix on Low speed for another 30 seconds.  Sift in the flour and baking powder.  Mix on Low speed until well-combined approximately 1-2 minutes.  Add the pandan paste and mix evenly into the batter, approximately 1 minute.  Let the batter rest for 10 minutes.

Set the waffle cone maker to a Medium heat setting and preheat.  Pour 2 Tbsp batter onto the waffle maker and close the lid.  Allow to cook for about 1 minute.

Remove the waffle and quicky roll the using the cone maker.  Once the waffle is rolled, hold it in place at the seam for 30 seconds and allow to cool.

Continue making the cones until all of the batter is used.

Yields: 10 cones

Pandan Waffle Bowl with Fresh Fruit

Pandan Waffle Cookies

Pandan Waffle Roll Cookies

Pandan Waffle Cone 2 Scoops


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Tapioca and Mung Bean Cake (Banh Xu Xe / Banh Phu The)

This Vietnamese dessert is visually intriguing with its translucent bright green color.  For those unaccustomed to Asian desserts with an alien-green color, please try to overcome your apprehensions and give them a try.  You will be pleasantly surprised!  Pandan paste is what gives the cake its vibrant green color and floral aroma.  Made of tapioca starch and filled with sweetened mung bean and coconut flakes, this steamed cake will satisfy your sugar cravings.  The glutinous texture is rather unique and as a child I remember playing with the stretchy, sticky cake before eating it!  Yes, to this day, I still play with my food! 🙂

The typical method of making this cake is to roll it in plastic wrap so it looks like a nugget.  I am not entirely convinced that steaming food in plastic wrap is safe and so I’ve changed the preparation.  I use silicone baking cups lined with banana leaves.  The banana leaves add a lovely aroma and they make cleaning the baking cups much easier.  Tapioca starch is quite gluey and sticks to everything!  If you don’t have banana leaves handy, use foil baking cups.  I buy banana leaves in the freezer section of my Asian grocery store.  To defrost, I simply run the leaf under warm water and shake off the excess water.  Then I cut the leaves to the needed size.  Any remaining leaves, I place in a resealable plastic bag and pop it back in the freezer.

Watch the video below for instructions.

For the Filling:
1/2 cup mashed Mung Bean
3 Tbsp sugar
3 Tbsp coconut flakes
1/2 tsp vanilla extract

For the Dough:
2 cups tapioca starch
1/2 cup sugar
2 cups water
2 tsp vegetable oil
1/4 tsp pandan paste
1/2 cup coconut flakes

16-4-inch squares of banana leaves
silicone baking cups
2 tsp vegetable oil


Place a square of banana leaf on top of the baking cup and gently press the leaf inside the cup.  Flip the cup over and trim the excess leaf with scissors.  Continue lining all cups.

In a small bowl, combine all ingredients for the filling.  Mix until a soft paste forms.

In a medium saucepan, add the tapioca starch, sugar, water, vegetable oil and pandan extract.  Whisk until starch and sugar is dissolve and mixture is smooth.  Put the saucepan over low heat and stir continuously.  In 2-3 minutes, the mixture starts to thicken.  Turn off the heat but continue stirring as sauce thickens and becomes a soft dough.  When the dough starts pulling away from the saucepan, remove from the stove.  Add coconut flakes and stir quickly blending well.

Spoon a tablespoonful of dough into the cup.  Add a teaspoon of filling in the center.  Add another spoonful of dough on top.  Spread the dough evenly in the cup.  Continue until all cups are filled.

Steam the cakes for 15 minutes.  Remove from steamer and allow to cool for at least one hour before serving.

To serve, peel off banana leaf and enjoy!  Cakes can be refrigerated for up to a week.  Warm in the microwave for 10-15 seconds before eating.  They can also be frozen for several months.

Yields: 16 cakes

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