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Pandan Waffles on a cooling rack.
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5 from 7 votes

Coconut Pandan Waffles (Bánh Kẹp)

Make the crispiest, most indulgent Coconut Pandan Waffles in just THREE STEPS. They're the perfect snack and 100% freezer-friendly!
Prep Time5 mins
Cook Time35 mins
Batter Resting Time3 hrs
Total Time3 hrs 40 mins
Course: Appetizer, Dessert
Cuisine: Asian, Vietnamese
Servings: 10 waffles
Calories: 245kcal
Author: Jeannette


  • Waffle maker


  • 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)


  • 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!


Calories: 245kcal | Carbohydrates: 6g | Protein: 4g | Fat: 25g | Saturated Fat: 21g | Cholesterol: 33mg | Sodium: 18mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg