Pandan Waffles / Banh Kep La Dua

Method8 steps

1. 1

   Step 1: Melt the full 2 tbsp butter in the microwave on low power, using about 30–45 seconds as a guide. Stir and allow it to cool before mixing with the eggs.

   Uses 2 Tbsp butter

2. 2

   Step 2: Sift together 1 1/2 cups regular rice flour, 1/2 cup tapioca starch, 1/2 cup all-purpose flour, 1 tbsp baking powder and 1/4 tsp salt into a bowl.

   Uses 1 1/2 cups regular rice flour · 1/2 cup tapioca starch · 1/2 cup all-purpose flour · 1 Tbsp baking powder · 1/4 tsp salt

3. 3

   Step 3: In another large bowl, whisk the 2 large eggs with 1/2 cup sugar until mostly combined. Add 1 1/2 cups coconut milk, all the cooled melted butter from step 1 and 3/4 tsp pandan paste. Whisk to combine.

   Uses 2 large eggs · 1/2 cup sugar · 1 1/2 cups coconut milk · cooled melted butter · 3/4 tsp Pandan paste

4. 4

   Step 4: Gently mix half the dry mixture from step 2 into the wet mixture from step 3, then mix in the remaining half. Break up the large lumps without overmixing; small lumps are fine. Let the combined batter rest for 15 minutes.

   Rest pandan waffle batter · 15 minUses first half of sifted dry mixture · egg, sugar, coconut milk, butter and pandan mixture · remaining half of sifted dry mixture

5. 5

   Step 5: Preheat the waffle maker to Max or its highest setting. Measure about 2/3 cup rested batter from step 4 into the hot maker and spread it evenly over the peaks. Close the lid and cook for about 4–4 1/2 minutes, checking from 4 minutes when steaming has stopped. Do not open while steam is still rising. Continue as needed until the waffle is golden brown and cooked through; the time varies with the appliance.

   Check each pandan waffle · 4 minUses About 2/3 cup rested batter for this waffle

6. 6

   Step 6: Once the waffle from step 5 is golden brown and cooked through, gently lift an edge with a bamboo skewer and remove it with tongs to a wire rack. Repeat steps 5–6 with the remaining rested batter from step 4, measuring a fresh portion and cooking each waffle separately.

   Uses cooked waffle lifted from maker · remaining rested waffle batter

   
7. 7

   Step 7: Enjoy the finished pandan waffles from step 6 while hot. The source batch makes about five waffles, each roughly 6 1/2 inches wide in the illustrated maker.

   Uses finished pandan waffles

8. 8

   Step 8: Cool leftover waffles promptly and refrigerate in a covered container within 2 hours at 4 °C (40 °F) or below; use within 3–4 days. For longer storage, separate the waffles with parchment or wax paper, seal in a freezer bag or container and freeze for up to 3 months. Reheat in the waffle maker on a low setting, microwave or toaster oven until hot throughout, reaching 74 °C (165 °F).

   Uses leftover finished waffles