Coconut Pandan Waffles (Bánh Kẹp)

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’re the perfect quick snack any time of the day and 100% freezer-friendly!

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.

There are some desserts that are made to be enjoyed cold (like Vietnamese Banana and Coconut Ice Cream, Grass Jelly or an Avocado Smoothie), but Coconut Pandan Waffles definitely aren’t.

What you want is each waffle to be so crispy that the crunch echos in your ears while still being super moist in the middle.

To achieve that, 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, then pull apart with a chew that PROMISES a pillowy-soft warm center.

There’s really nothing that beats it. Plus, if you can’t eat them right away, let each cool and store in a freezer. Then reheat and enjoy!

Pandan leaves vs extract

Our family recipe uses pandan extract because it’s easier and produces a consistent taste every time. All you have to do it buy a bottle from the Asian supermarket and it’ll last you many recipes to come!

But if you prefer using fresh ingredients, then the leaves will be ideal. To get the flavor from the leaves, we use the same technique as we do in our Sticky Rice Pudding with Black Eyed Peas recipe.

Just blend it with water until juiced, then strain it through a clean cloth. The green liquid can then be used to flavor any dishes that require pandan.

Leaf and extract differences

There are some main differences between the two options:

• The extract is much more potent than the leaf. You’ll get a strong hit of pandan flavor compared to a mild and subtle hint that the leaves produce.
• The color will be vastly different. Using the extract gives you a bright green color while the leaves are a muted green.

Regardless of which version you choose to use for this Pandan Waffle recipe, just make sure everything to adjusted to your preferred taste!

Why this recipe works

• Letting the Pandan Waffle 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

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. You would use it for recipes like Bánh Khọt (Vietnamese Mini Savory Pancakes) or Sago Soup With Taro.

The cream, on the other hand, is the thick paste that floats to the top of its milk counterpart and complements richer recipes including Vietnamese Chicken Curry and Satay Beef Noodle Soup.

For this Pandan Waffle recipe, make sure to use coconut cream so that each bite is packed indulgent 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 favorite toppings!

FAQs

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 Rice Paper Rolls (Gỏi Cuốn).
• Enjoy Sticky Rice (Xôi Mặn) with Braised Pork Belly and Eggs in Coconut Water (Thit Kho) and a refreshing Beef Salad.
• Lead up to dessert with a nutritious Stuffed Bittermelon Soup (Canh Khổ Qua)!

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This post was originally published on 24/04/20 and updated with ingredient tips in March 2021.

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