Coconut Pandan Waffles (Bánh Kẹp)

Name: Coconut Pandan Waffles (Bánh Kẹp)
Prep time: 5 min
Cook time: 35 min
Total time: 220 min
Ingredients: 2 US cup self-raising flour; 1 US cup sugar; 1 US cup full cream milk; 500 g / 1.1 lbs coconut cream; 2 eggs; 100 g / 0.22 lbs dry coconut shreds; 1 tsp pandan extract; cooking oil ((for lightly greasing the waffle maker))

Make the crispiest, most indulgent Coconut Pandan Waffles in just THREE STEPS! Each one comes out golden brown on the outside and amazingly tender on the inside. They pass as the perfect quick snack any time of the day!

The waffle you’ll always crave

If you ever find me walking past a Vietnamese bakery, there’s one thing you can be sure of: I’ll be trying to sneak a peak into their waffle station, hoping to catch some fresh Coconut Pandan Waffles being made.

The sad truth is that it’s almost always empty! Sure, one or two pieces might grace the cooling rack, but they are just that – cool, soggy and beyond repair.

If you want your waffles to be so crispy that the crunch echos in your ears and still super moist in the middle, you’ve got to make them at home.

It won’t get any fresher than the ones that come straight out of your waffle maker, and your kitchen will smell absolutely incredible!

When you lift the lid, they’ll come out beautiful and golden like this then pull apart with a chew that PROMISES a pillowy-soft warm center.

There’s really nothing that beats it!

Why this recipe works

Letting the batter rest for 3 hours in the fridge allows the gluten to expand, making gloriously tender on the inside when cooked. Also, having it chilled prevents it from burning!
Using coconut shreds adds incredible texture that complements the toasted crispiness wonderfully!
Adding a few drops of pandan extract gives each piece that classic green bánh kẹp color and takes the flavor to a whole new level!

What you’ll need

Self-raising flour, milk, dry coconut shreds and sugar in bowls with a box of coconut cream, two eggs and a bottle of pandan extract

About the milk

This recipe uses full cream milk but you can use other variations if that is your perference. Just keep in mind that substituting for a different milk type will alter the taste.

Coconut milk vs coconut cream

When shopping for coconut cream at your local Asian supermarket, you may come across coconut milk as well. Keep in mind that they are not the same!

While they both come from coconuts, the milk version is a runny milk-like liquid extracted from the fruit. The cream, on the other hand, is the thick paste that floats to the top of its milk counterpart.

We want to use coconut cream for this recipe so that each waffle is packed rich with flavor!

How to make this recipe

Sift the self-raising flour into a large bowl and combine it with the sugar, milk, coconut cream, eggs, pandan extract and dry coconut shreds. Let it rest for a minimum of 3 hours or overnight.

Tip: Add the dry coconut shreds in last so it isn’t coated with flour because that will prevent the batter from sticking to it.

Heat up your waffle maker, lightly brush on some oil over the heated surface then pour the batter in 3/4 full. Let it cook for 3 minutes or until the rising steam has disappeared.

Note: Don’t fill the whole heated plate with batter because when the top iron closes, any excess batter will ooze out of the sides.

Serve fresh as is or with your favourite toppings!

FAQs

What if I don’t have a waffle maker?

The batter works just like a pancake batter, so you can cook it straight on any lightly grease non-stick pans.
But if you’re after the classic waffle look, I’d suggest getting a silicone mold or tin waffle cake pan and cook using the oven. Otherwise, a grill pan will also give you a semi-waffle look!

What if I can’t find pandan extract?

Pandan has a unique flavor that isn’t found in any other ingredient. However, if you just want to add antother layer of taste, equal amounts of vanilla extract along with some green food coloring will do.

Can I use shredded fresh coconut?

You certainly can! I find it easier to buy the dried version, but fresh ones work too.

Tips for the crispiest waffles

Use vegetable oil to grease the waffle maker. Butter will burn after a while, which isn’t ideal when you want to leave the batter in longer for that extra crispiness!
Make a test piece first. Every waffle maker’s temperature will be different. If you find that it’s either overcooked or still raw inside, adjust the cooking time.
Cook them as you eat. They are the best when eaten fresh, so hold off on making any until you’re ready to eat them!

Turn it into a Vietnamese feast!

Start your meal off with fresh and healthy Vietnamese Rice Paper Rolls (Gỏi Cuốn).
Enjoy your favorite toppings by mixing and matching with Vietnamese Sticky Rice (Xôi Mặn).
Lead up dessert with a nutritious Stuffed Bittermelon Soup (Canh Khổ Qua)!

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