Pandan Waffles

Name: Pandan Waffles (Bánh Kẹp Lá Dứa)
Cuisine: American
Ingredients: 10 fresh or frozen pandan leaves (about 1⅓ ounces / 45 g), or 2 tablespoons artificial pandan extract; 10 fresh or frozen pandan leaves (about 1⅓ ounces / 45 g), or 2 tablespoons artificial pandan extract; 10 fresh or frozen pandan leaves (about 1⅓ ounces / 45 g), or 2 tablespoons artificial pandan extract; 3 large eggs; 2 cups (270 g) tapioca flour or starch, such as Erawan; 2 cups (270 g) tapioca flour or starch, such as Erawan; 1 cup (160 g) rice flour, such as Erawan; 1 cup (160 g) rice flour, such as Erawan; ½ cup (65 g) all-purpose flour; ¾ cup (150 g) sugar; 2¼ teaspoons baking powder; ¼ teaspoon kosher salt; 1 (14-ounce/400-ml) can coconut milk, such as Aroy-D; 1 (14-ounce/400-ml) can coconut milk, such as Aroy-D; Nonstick cooking spray or 1 tablespoon vegetable oil; Nonstick cooking spray or 1 tablespoon vegetable oil; Sweetened condensed milk, such as Longevity, for serving; Sweetened condensed milk, such as Longevity, for serving

Bánh Kẹp Lá Dứa

Preparation info

Makes 8 to 10 waffles (serves
4 to 6
)

Difficulty
Easy

Appears in

Madame Vo

By Jimmy Ly and Yen Vo

Published 2024

About

Pandan offers comparable flavors and aromas to vanilla and can be used in the form of either fresh syrup or a concentrated extract. Pandan waffles were a childhood favorite for both me and Yen. My family sold them at our old bakery, Paris Sandwich, while Yen grew up thinking they were a totally normal American breakfast food. But they’re really a wonderful marriage of two worlds: Am

Ingredients

Americas
Asia
United States
Vietnam
Dessert
Vegetarian

Ingredients

Method