Coconut Pandan Waffles (Bánh Kẹp)

5 from 9 votes

Make the crispiest, most indulgent Coconut Pandan Waffles in just THREE STEPS. They're the perfect snack and 100% freezer-friendly!

Prep Time5

Cook Time35

Batter Resting Time3

Total Time3 40

Course: Appetizer, Dessert

Cuisine: Asian, Vietnamese

Servings: waffles

Calories: 245kcal

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!

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. Coconut Pandan Waffles are the best when eaten fresh, so hold off on making any until you're ready to eat them!
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.
Use coconut cream (not coconut milk) for this recipe so that each waffle is packed rich with flavor!