Foryoueats: Vegan Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)
This Vegan Pandan Waffle Recipe (Bánh Kẹp Lá Dứa) combines the natural flavors of pandan leaves with coconut cream, rice, and tapioca flour, creating a sweet, aromatic, and slightly floral...
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Cooking tools:
- Waffle iron
- Blender
- Cheesecloth
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Pot
Ingredients
- Pandan Option 1 – Natural Extract (preferred):
- 35 g (8 full leaves) pandan leaves fresh or frozen, cut into 3" sections
- 1/2 c water
- Pandan Option 2 – Artificial Extract (easier):
- 2-4 drops artificial pandan extract
- Waffle:
- 285 g (2 c) tapioca starch
- 73 g (1/2 c) rice flour
- 75 g (1/2 c) all-purpose flour
- 200 g (1 c) granulated white sugar
- 10 g (2 tsp) baking powder
- 1 g (1/4 tsp) salt
- 150 g egg replacement I used JUST Egg brand or aquafaba
- 388 g (13.5 fl oz) coconut cream
- 5 g (1 tbsp) neutral cooking oil plus more for the waffle iron
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