Pandan Waffles (Bánh Kẹp)

The smell of freshly baked pandan waffles is pure nostalgia for me. Crisp on the outside, and cake-like on the inside, these waffles make for a great and addictive snack. Best eaten warm using your hands, no maple syrup needed.

Pandan extract can be found at your local Asian grocery store, or online. I prefer the Butterfly brand over others, just note that extract is potent, and a little goes a long way. If you’re lucky enough to have fresh pandan juice, you’ll achieve an even stronger and fresher pandan flavor.

Pandan Waffles
Total Time: 30 Minutes Active Time: 15 Minutes
Servings: About 4-5 Waffles, depending on size of waffle iron

50g or 1 large egg
80g or 3/8 Cup granulated sugar
50g or 1/2 Cup Mochiko, or glutinous rice flour
95g or 1/3 Cup canned coconut cream, warmed in the microwave
40g or 3 Tbsp canola oil, or melted coconut oil
1/2 tsp salt
1/4 tsp pandan extract, or 1 tsp fresh pandan juice
70g or 1/2 Cup All-purpose flour
1/2 tsp baking soda
40g or 1/4 cup shredded dried coconut (optional)

  1. Preheat waffle iron to medium heat.

2. Mix Batter. In a bowl, whisk together eggs and sugar until light yellow and the sugar is dissolved. Whisk in mochiko until smooth, then add warmed coconut cream, oil, salt, and pandan extract. Stir in flour, shredded coconut (if using) and baking soda last, mixing until just combined.

3. Cook and Eat Warm. Scoop about 1/3 cup of batter for each waffle and cook per manufacturer’s directions until done. Place on a wired rack to cool slightly and crisp, then serve warm as-is.