Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pandan waffle. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Any waffle lover can attest to the intoxicating aroma of waffles hot off the iron. This pandan waffle recipe takes it up a notch (and in a Vietnamese / southeast Asian direction) with its sweet aroma of pandan, rich coconutty taste, chewy mochi center, and a crispy outer texture. Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) is crispy on the outside and soft and chewy on the inside.
Pandan Waffle is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pandan Waffle is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pandan waffle using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pandan Waffle:
- Make ready 2 cups plain flour (250 gr plain flour)
- Get 1/2 cup sugar (125 gr sugar)
- Prepare 3 tsp corn flour
- Make ready 3/4 tsp salt
- Get 2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Prepare 2 eggs, separate the whites and the yolks
- Prepare 2 cups coconut milk (1 box 200 ml and 1 small 60 ml kara coconut milk, add water until reach 2 cups)
- Prepare 30 gr butter, melted (let it cool a while)
- Take 1 tsp pandan flavoured paste
For those of us who are familiar with the taste of pandan, you will agree with me that pandan imparts an irreplaceable fragrance to many South East. Pandan - You can flavour the waffle batter with pandan extract (normally a clear liquid), pandan flavouring (a green paste) or pandan juice made from fresh or frozen pandan leaves that are blended with water and then strained. If you don't have pandan flavouring, you can leave it out. Just add an extra tsp of vanilla essence.
Steps to make Pandan Waffle:
- Dry ingredients: sift plain flour, corn flour, sugar, salt, baking powder and baking soda in a big bowl
- Mix wet ingredients: egg yolks, coconut milk, melted butter, pandan extract
- Mix dry and wet ingredients (do not overmix) until all ingredients are incorporated
- In separate bowl, whisk the egg whites until they reach stiff peaks
- Fold in the egg whites with the rest of the batter. Leave it for 10-15 minutes
- Cook the batter in your preheated waffle maker 🧇🧇
If you ever find me walking past a Vietnamese bakery, there's one thing you can be sure of: I'll be trying to sneak a peak into their waffle station, hoping to catch some fresh Coconut Pandan Waffles being made. These waffles with their crispy-edges outside but soft and chewy inside, came together with a combination of fragrant pandan juice and coconut milk. The batter consists of rice flour, tapioca starch for that resulting chewy texture and all purpose flour. Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) are made with a combination of all-purpose flour, tapioca starch, baking powder, sugar, coconut milk and, of course, pandan extract. Pandan is the vanilla of Southeast Asia and is what gives these Vietnamese waffles their iconic green color and wonderful aroma.
So that’s going to wrap this up for this special food pandan waffle recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
