Vegan Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

Method12 steps · about 1 hr 25 min

1. 1

   Step 1: Choose one pandan option. For fresh leaves, thaw 35 g leaves if frozen, wash under running water and follow steps 2–4, skipping step 5. For artificial flavouring instead, skip steps 1–4 and follow step 5.

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

2. 2

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

   Uses fresh-route leaves thawed if frozen and washed

3. 3

   Step 3: Add the water (0.5 cup), blend until you no longer see large chunks. About 20s in my blender.

   Uses 0.5 cup water · washed leaves cut into three-inch sections

4. 4

   Step 4: Strain the pulp, and squeeze out as much liquid as you can from the pulp.

   Uses fresh leaves finely blended with half cup water

5. 5

   Step 5: For the artificial pandan alternative, mix ½ cup water with 2–4 drops artificial pandan extract, adding the drops one at a time until the colour suits you. Use this liquid instead of the fresh pandan liquid from steps 1–4.

   Uses 2–4 drops artificial pandan extract · 0.5 cup water

6. 6

   Step 6: In a medium sized mixing bowl, add the tapioca starch (285 g), rice flour (73 g), all purpose flour (75 g), sugar (200 g), baking powder (10 g), and salt (1 g).

   Uses 285 g tapioca starch · 73 g rice flour · 75 g all-purpose flour · 200 g granulated white sugar · 10 g baking powder · 1 g salt

7. 7

   Step 7: In a separate large bowl, mix 150 g plant-based egg replacement, 388 g coconut cream and 5 g neutral oil with ONE pandan liquid: the strained fresh liquid from step 4 OR the artificial pandan water from step 5.

   Uses 150 g plant-based egg replacement · 388 g coconut cream · 5 g neutral cooking oil · strained liquid squeezed from fresh-leaf blend, use ONLY for fresh option · half cup water with chosen two-to-four drops artificial flavouring, use ONLY instead of fresh option

8. 8

   Step 8: Sift the dry ingredients into the wet ingredient bowl and mix for a bit to incorporate the ingredients, being careful not to mix it too much. The batter should be a bit thick and have some lumps still.

   Uses starches, flour, sugar, baking powder and salt combined · plant-based egg replacement, coconut cream, batter oil and ONE selected pandan liquid

9. 9

   Step 9: Rest the batter covered on the counter for 1 hour so the flour can hydrate. If waiting longer before cooking, keep it covered in the refrigerator.

   Rest vegan waffle batter · 60 minUses dry mixture sifted and gently mixed into wet ingredients

10. 10

    Step 10: Preheat the waffle iron. Bring out the rested batter and stir it just before each scoop. Brush the iron with extra neutral oil so this sticky vegan batter releases, then add a portion of batter.

    Uses extra oil for brushing the waffle iron · batter rested one hour, refrigerated covered if waiting longer

11. 11

    Step 11: Cook without opening the iron until its ready indicator permits checking. The waffle should be cooked through and smell strongly of pandan and coconut; the author’s iron needed about 20 seconds beyond its indicator, so adjust for your appliance rather than treating that as a universal time.

    Uses rested batter stirred and portioned into hot lightly-oiled waffle iron

12. 12

    Step 12: Remove the cooked waffle promptly with waffle tongs or chopsticks so it does not stretch. Let it cool about 30 seconds to crisp before serving. Stir the remaining batter before making each waffle.

    Cool waffle briefly to crisp · 1 minUses waffle fully cooked on iron and ready to cool briefly for crisp exterior