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.
If you enjoy this Pandan Waffles (Banh Kep La Dua) recipe, you may also like:
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
Love the aroma of Pandan leaves? Check out these recipes for more Pandan yumminess:
Pandan Sticky Rice (Xoi La Dua)
Steamed Layer Cake (Banh Da Lon)
Three Color Dessert (Che Ba Mau)
Pandan Waffles / Banh Kep La Dua
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
Instructions
-
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.
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 FactsPandan Waffles / Banh Kep La DuaAmount Per ServingCalories 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.
Do you use sweet rice flour (mochiko) or plain rice flour?
Hi! I only have the liquid pandan. Do you know if I can substitute that for the paste? Also, do you use canned coconut milk (ones used for Thai curry) or the ones sold in a paper/plastic container for regular milk?
I made this recipe before, and it was absolutely delicious with the perfect texture just as you described! I want to make this again, but I do not have regular rice flour now. I have glutinous rice flour (probably Erawan brand), Mochiko, tapioca starch, and all purpose flour. Is it possible to make this recipe with an acceptable substitution to achieve a similar texture? Thank you!
Thanks for the great recipe. My family loves it. I am out of tapioca starch today, can I replace it with corn starch?
The cornstarch will make the waffles crispy instead of chewy.
Thanks for the great recipe. I am out of tapioca starch, can I replace with corn starch?
Hi Trang
The nutrition label is for one waffle?
Thanks
I could not find rice flower at my grocery so I bought brown rice flour would that possibly work? I have all the other ingredients.
Hi Kimberly,
Yes, brown rice flour is just fine. It will give the waffles deliciously nutty flavor and more texture. Enjoy!
is there any substitue for coconut milk? Can we put milk instead?
Yes, a milk other than coconut milk works. Use 1 1/4 cup instead of 1 1/2 cup as it’s not as thick as coconut milk. Good Luck!
Thank you Ms. Trang – my daughter and I made these tonight and they turned out great! Like all recipes though – adapt and overcome – we had to settle for Pandan flavoring instead of paste due to what was at the local Asian food mart. However, they turned out fine and the flavor/aroma was there even if color wasn’t as intense, but it worked. 🙂
Hi Matthew,
So happy to hear you and your daughter enjoyed the recipe for Pandan Waffles. Your substitute with Pandan flavoring is just fine. In a pinch, I’ve done the same. Thanks for stopping by and sharing your results!
540 calories for 1 waffle or all 5?
Hi Jac,
It’s per waffle.
I was wondering if I could use Pandan extract instead of paste?
Can i use gluten free all purpose flour? Or is the gluten essential?
Hi, just made the waffle. Wondering why top doesn’t brown like the bottom. Bottom is nicely brown. We used the Dash Brand waffle maker from Amazon.
Top is dark brown in the middle and green surrounding it…