The result is intensely aromatic and so flavorful. It’s so easy! It only takes two ingredients (just pandan leaves and water) and a little time. So to really impart a lot of pandan goodness into my waffles, I like to use my own homemade pandan extract.
Basic Pantry Ingredients: flour, eggs and milk. Some places will only add a little bit of pandan extract or a pandan extract that is lesser quality and almost tastes synthetic. This is usually because of the quality of the pandan extract and how much they put in. If you’re a fan of pandan flavored food like I am, you’ve probably noticed how the intensity of the pandan taste and aroma is stronger in some desserts or breadand weaker in others.
Pandan waffle how to#
How to Make the Best Vietnamese Coconut Pandan Waffles The sweet, herbaceous scent of pandan leaves and the lovely mellow flavor they add to these waffles really makes them a standoutfor breakfast. They’re crisp on the outside and soft on the inside, with a lovely little chewiness from the grated coconut. I like to think of these waffles as a fusion of Western cooking and Southeast Asian flavors. Well, they aren’t spinach waffles or matcha waffles – they’re pandan waffles! Coconut pandan waffles, to be specific.
If you’ve ever visited Vietnam or eaten at a Vietnamese restaurant, you may have come across these interesting green waffles and wondered what they are. What are Vietnamese Green Waffles (Bánh Kẹp Lá Dứa)? In this recipe, I’ll show you how to make classic Vietnamese coconut pandan waffles quick and easy at home. Jump to Recipe Jump to Video Pin Recipe Print Recipeĭon’t let the green color fool you! These “crispy on the outside, soft on the inside” waffles are naturally sweet and rich with the flavor and aroma of coconut and pandan.
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