Pandan waffles

Pandan waffles

Bánh kep lá dua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Originally sold by street vendors in Saigon, these popular waffles have a delicate nutty flavour and a soft, green hue from the pandan leaf. The waffles can be Individually frozen for up to two weeks, then reheated in a toaster or hot oven at a later date.

Ingredients

Quantity Ingredient
3 pandan leaves
2 eggs, separated
300g plain flour
1 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
55g sugar
1/2 teaspoon salt
50g butter, melted and cooled, plus extra for greasing
125ml milk
375ml coconut milk

Method

  1. Cut the pandan leaves into small pieces using kitchen scissors, then place in a mortar. Add 1/2 teaspoon water and pound to extract the liquid from the leaf. Using your hands, squeeze out any further liquid and strain through a fine sieve.
  2. Whisk the egg whites by hand until they form soft peaks.
  3. Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a bowl, then make a well in the centre. Add the egg yolk, butter, milk, coconut milk and 1 tablespoon of the pandan juice and mix until just combined. Be careful to not overwork the batter, or the waffles will be tough. Finally, use a metal spoon to fold in the whisked egg white.
  4. Heat a waffle iron according to the manufacture's instructions. When hot, add a little of the extra butter so the waffler won't stick. Now pour in 80 ml of the batter and cook for 4-5 minutes, until golden.
  5. Remove the waffle and repeat with the remaining batter.
  6. Serve hot with tea or coffee, or as a dessert with Coconut ice cream.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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