Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: For the fresh-leaf pandan option, thaw 35 g leaves if frozen and wash them under running water. Follow steps 2–4 and skip step 5. If using store-bought natural leaf extract instead, skip steps 1–4 and use step 5.

   Uses 35 g pandan leaves (fresh or frozen, cut into 3" sections) · running water to wash pandan leaves

   
2. 2

   Step 2: Cut leaves into three inch sections, add to the blender.

   Uses fresh-route 35 g leaves washed and thawed if necessary

   
3. 3

   Step 3: Add 118 g water to the blender, and blend until all large chunks are gone. A food processor isn't able to chop it finely enough. Here's the final desired texture.

   Uses 118 g water · washed leaves cut into three-inch sections

   
4. 4

   Step 4: Strain the pulp, reserve pandan liquid. Then manually squeeze out liquid from the pulp, since there's a lot left in there too.

   Uses fresh leaves blended finely with 118 g water

   
5. 5

   Step 5: Only for the store-bought natural-extract alternative, mix 50 g watery natural pandan extract with 103 g water and set aside. Use this instead of the fresh pandan liquid from steps 1–4, not in addition to it.

   Uses 50 g store-bought natural pandan extract · 103 g water

6. 6

   Step 6: In a medium bowl combine and mix all dry ingredients: 285 g tapioca starch, 73 g rice flour , 75 g all purpose flour, 10 g baking powder, and 1 g salt.

   Uses 285 g tapioca starch · 73 g rice flour · 75 g all purpose flour · 10 g baking powder · 1 g salt

7. 7

   Step 7: In a large bowl, beat the three large eggs, then mix in 200 g sugar, the 13.5 fluid ounces coconut cream and 1 tbsp neutral oil. Add ONE pandan liquid: ½ cup strained fresh extract from step 4 OR the natural-extract mixture from step 5.

   Uses 3 eggs · 200 g sugar · 13.5 US fluid ounces coconut cream · 1 tbsp neutral cooking oil · half cup freshly blended strained pandan liquid ONLY for fresh route, reserve excess if a larger blending batch was made · 50 g natural leaf extract mixed with 103 g water ONLY as replacement for fresh route

8. 8

   Step 8: Sift the mixed dry ingredients into the wet mixture and fold carefully, avoiding overmixing. The batter should be slightly thick with some lumps.

   Uses tapioca starch, rice flour, all-purpose flour, baking powder and salt combined · beaten eggs mixed with sugar, coconut cream, oil and ONE selected pandan liquid

   
9. 9

   Step 9: Let the batter rest at least 1 hour to improve texture. If waiting longer before cooking, keep it covered in the refrigerator and stir well before each waffle.

   Rest waffle batter · 60 minUses dry ingredients folded gently into chosen pandan wet mix, slightly thick with some lumps

   
10. 10

    Step 10: When ready to cook, heat the waffle iron until the ready light turns on. Stir up the batter a bit before scooping each waffle since the batter separates quickly. I used an Oster belgian waffle iron and found medium-high works best.

    Uses batter rested one hour, refrigerated covered if waiting longer

    
11. 11

    Step 11: Using a disher or ladle, add 3-4 scoops onto the waffle iron, close the lid and cook. You want almost full coverage with not too much batter dripping out when you close the lid. Adjust your next waffles to reduce drip/waste or add more for a fuller iron as needed. When finished, the waffle should be nice and golden brown with specks of green on the outside.

    Uses rested batter stirred before each portion because it separates quickly

    
12. 12

    Step 12: Remove waffle to a cooling rack and serve shortly after. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

    Let waffle crisp on rack · 1 minUses waffle cooked on hot iron until golden and cooked through with green specks