Pandan Waffles Recipe (Bánh Kẹp Lá Dứa)

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 tapioca starch makes this a completely different delicacy. Texturally, pandan waffles are slightly crisp on the outside and chewy on the inside.

The flavor of pandan is derived from a tropical plant that grows in Southeast Asia. I’d say the flavor profile can be compared to a mild vanillaesque essence + coconut.

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.

You can use a Heart Waffle Maker (purchase here) to make the the thin Waffle House style waffles. This recipe makes about 16 heart waffles (generous ⅓ Cup of batter per waffle). If you’re using a Belgian waffle maker (purchase here), this recipe makes about 7-8 Belgian waffles.

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. If you like them softer, cook them on the lowest setting
I use a Heart Waffle Maker (purchase here)