Pandan waffle

Pandan Waffle

Pandan waffles or as referred to in Vietnamese, bánh kẹp lá dứa, are different from other waffles because of the use of pandan flavor and coconut milk in the batter.^[1] Unlike most waffles, pandan waffles are eaten plain. They are also characterized by their spring green color and browning when cooked. In Vietnam pandan waffles sell for around 2000 Vietnamese dollars each so it is highly popular amongst kids.^[2] In Vietnam, they are a popular street food made either by heating cast iron molds over charcoal or by an electric waffle iron.^[3] Pandan (la dua) is an extremely common flavoring herb with the aroma of vanilla and coconut and is often used to flavor many desserts, and goes particularly well with coconut. Pandan Waffles Banh Kep La Dua ingredients: 3 cups waffle batter 2 eggs 1/3 cup oil 1.5 cup coconut milk 1 small bunch of pandan leaves 1 ts pandan extract 1 ts green food coloring

directions: Tie the pandan leaves in a small knot and steep with coconut milk in a small sauce pan, bringing it to slow boil. Turn off heat and allow to steep for about 10 minutes. (discard if you are using green food coloring--or follow Jun's blog on how to make pandan juice for color)

In mixing bowl, combine batter, eggs, oil, and steeped coconut milk. Add additional pandan extract and food coloring and mix well. It should be like a pancake consistency.

Spray waffle iron with cooking spray and follow waffle iron instructions. Serve immediately.

• Cooks note: Waffle mixes may vary so follow instructions of your waffle mix and substitute water with coconut milk. If making pandan juice, you will have to adjust the amount of coconut milk appropriately. If making many, keep on cooling rack so it doesn't go limp and soggy.

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