If you’ve ever wanted to see your picky kids beg for something over and over again, give Pandan Waffles a try. In my years cooking for a persnickety family, I’ve rarely seen the excitement brought by this dish which once again fuses European and Vietnamese Cuisine to perfection.
Vietnamese Cuisine is famous for blending the techniques of Europe with the flavors of Vietnam. Pandan Waffles are no exception. On the surface this concoction looks like a colored breakfast waffle, but dig a bit deeper and see that the use of various starches (rice, tapioca, wheat, corn) make this a completely different delicacy. Texturally, pandan waffles are light, airy and crisp.
The flavor of pandan is derived from a tropical plant that grows in Southeast Asia. I’d say the profile can be compared to a mild vanillaesque essence, which is married to the coconut milk thats added to make this a distinctly Vietnamese Dish.
Now, when I have the typical breakfast with waffles, I expect some whipped cream. It’s just a perfect partner, but when I started thinking of the cream component for these pandan waffles I envisioned something to bring out that coconut flavor. How about coconut whipped cream (recipe here)? It was perfect. Just what I needed. Cool creamy coconut on top of warm crispy pandan waffles. A match made in heaven.
This is the Pandan flavoring I use (purchase here).
On the low setting, the waffles retain the beautiful green color and are slightly crispy and soft on the inside.
On the medium setting, the waffles start to brown and become very crispy – this is how my kids like it.
I use a Chef’s Choice Five-of-Hearts Waffle Maker (purchase here)