Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

Any waffle lover can attest to the intoxicating aroma of waffles hot off the iron. This pandan waffle recipe takes it up a notch (and in a Vietnamese / southeast Asian direction) with its sweet aroma of pandan, rich coconutty taste, chewy mochi center, and a crispy outer texture.

waffle texture closeup

What to expect with these waffles

Not to be confused with recipes like my thinner, bánh kẹp crispy pizzelles, this pandan waffle recipe features a thicker waffle and extra chewy center. This recipe started off as an adaptation from my mom’s friend’s recipe (Bac Vieng) and developed over my innumerable recipe attempts to get the same chewy and crispy consistency as Bambu’s pandan waffle.

Crispy on the outside, a bit chewy on the inside, and that amazing aroma of pandan leaves.

What is pandan?

Pandan leaves are long, narrow, and bright green leaves with an aromatic and sweet smell. You can find it at different Asian grocery stores in the form of fresh leaves, frozen leaves, and extracts. Read more about pandan leaves here.

Every time I see fresh pandan leaves at the store (or anywhere), I take in as much as I can to enjoy the sweet and ambrosial smell of these leaves–I just love it!

pandan coconut waffle next to waffle iron

Putting my love for this aromatic leaf aside, it’s also one of the most popular flavors in Asia due to its versatility–think of it similar to how America uses vanilla in many desserts.

Its sweet and fragrant smell pairs well with coconut, mango, and many other tropical fruits. I’ve used pandan in many different desserts like che bap and pandan sticky rice (xoi lá dứa). But pandan isn’t just reserved for sweets because you can also use the leaves in various savory dishes to wrap meat or rice. 

pandan water, extracted with nutribullet, and strained

Where are pandan waffles available? 

Pandan waffles are available widely in Vietnam, something that I saw frequently during our last trip, but the hard part is finding the perfect waffle with a balance of extra chewiness on the inside and crunch on the outside while giving you ample flavors of pandan and coconut.

I am lucky that we have restaurants like Lee’s or Bambu (the latter is my favorite waffle) nearby, but I wanted to figure out a homemade recipe that I can make at home. Being a quality control freak, I also like that I can make the waffle perfect to my needs.

using a disher to accurately measure batter, showing batter thickness

Batter tips

I went through so many iterations of this recipe and learned a lot of how to perfect this balance between a nice crispy outer layer and a chewy and fluffy center. For example, using glutinous rice flour instead of regular rice flour made the batter too sticky.

Or not using tapioca starch made it super crispy, but not gooey enough. To achieve this balance, I use a combination of tapioca starch, rice flour (not glutinous rice flour), and all-purpose wheat flour.

steamy waffle iron!

I like to sift the dry ingredients into the wet batter because this makes a smoother batter without over-mixing. Resting your batter for one hour is necessary in order to get that fluffy texture–I know it’s tempting to skip this step, but trust the process!

I also like to use pandan extract from leaves instead of pre-made extract because I want a fresher flavor. You can see in the recipe below, and also on my bánh kẹp recipe where we extract flavor from pandan leaves. If you can’t find fresh leaves, you can also buy artificial pandan extract online.

vertical view of banh kep la dua (pandan waffle)

Storage & freshness

The beauty of this batter is that you can make it one week ahead of time and leave it in the fridge covered–if you can restrain yourself from eating it all. In the fridge, the batter might solidify a bit, but you can just stir it up before cooking.

Like most waffles, it’s best to serve the waffle as soon as possible to get the best texture and flavor. I like to eat pandan waffles with icy coconut Vietnamese coffee or even boba milk tea.

pandan waffle Pinterest image

pandan waffle closeup

Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

These chewy on the inside and crispy on the outside pandan waffles are so addicting, you'll want to make them just so you can smell the aromatic and coconutty flavor all throughout your house!
4.95 from 34 votes
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Author: Huy Vu
Prep: 10 mins
Cook: 3 mins
Resting: 1 hr
Total: 1 hr 13 mins
Servings: 8 Waffles
Calories / serving: 480kcal

Ingredients

Pandan Option 1 - Fresh Extract (recommended)

  • 8 pandan leaves fresh or frozen, cut into three inch sections
  • ½ c water

Pandan Option 2 - Artificial Extract

Waffle

  • 285 g or 2 c tapioca starch
  • 73 g or ½ c rice flour
  • 75 g or ½ c all purpose wheat flour
  • 1 c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • 13.5 oz coconut cream (1 can)
  • 1 tbsp neutral cooking oil

Equipment

  • blender
  • Waffle iron

Instructions

Pandan Option 1 - Fresh Extract (recommended)

  • Defrost eight pandan leaves (if frozen) and clean leaves under running water.
  • Cut your pandan leaves into three inch sections, add to the blender.
  • Add half a cup of water to the blender, and blend until you no longer see large chunks.
  • Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp too.

Pandan Option 2 - Artificial Extract

  • If you can't get pandan leaves, you can use a few drops of artificial pandan extract, and 1/2 cup water instead. Add these to your batter directly. Start off with only 1 drop of extract, and slowly add more after fully mixing until it reaches a color you like. Try not to add too much!

Waffle

  • In a mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.
  • In a large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil.
  • Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over.
  • Let the batter rest for at least one hour, this helps the dough texture improve. If you're only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good.
  • When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle. I use an Oster belgian waffle iron and found that the setting for medium-high works best.
  • Using a disher or ladle, drop three to four scoops onto the waffle and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.
  • Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

Nutrition Facts (per serving)

Calories: 480kcal | Carbohydrates: 74g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 205mg | Potassium: 202mg | Fiber: 2g | Sugar: 25g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: Vietnamese
Keyword: mochi waffle, pandan, pandan waffle, vietnamese dessert
I'd love to see what you cook up!Mention @HungryHuy or tag #hungryhuy

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71 thoughts on “Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

  1. Jen says:

    5 stars
    Delicious! I made with pandan extract! Exactly was my family was craving during this COVID 19 pandemic!

    1. Huy Vu says:

      Glad you liked it Jen! If we’re going to be isolating.. at least the home smells like waffles?

      1. Jen says:

        Of course! I’m already requested to make more today!! Everyone is asking for your recipe on my ig stories 🙂 Thanks again!

    2. Nancy says:

      What were the measurements when you substituted the pandan extract?

      1. Huy Vu says:

        If you can’t make fresh pandan extract, a good sub would be around 1/3 to 1/2 cup water with a few drops of the artificial extract. Let me add this to the recipe card!

    3. Brenda says:

      Jen how was the pandan extract made? Did you add water or just the extract? I added water so when I took my waffles out it went flat so it wasn’t thick and crispy as I wanted

  2. Mel says:

    Hey there – how much of the artificial pandan extract should be used instead of the fresh leaves please? Thanks!

    1. Huy Vu says:

      Hey Mel, try adding a few drops in a time, then mixing to see if its a color you like. It doesn’t take too much, and you don’t want it looking too neon.

    2. Jen says:

      With pandan extract or concentrate I used 1/2 teaspoon plus an extra drop!

  3. Heidi says:

    4 stars
    These were really yummy and my family thought they were better than our local tea shop. I didn’t have access to pandan leaves to make the extract so I bought a small bottle of the extract, used a teaspoon, and added an additional cup of water to the batter. I would probably add a few teaspoons next time, but overall, a straightforward recipe with easy to access ingredients. Thank you!

    1. Huy Vu says:

      Glad you liked it, thanks for sharing your tips Heidi!

  4. KB says:

    Thank you for the recipe, in excited to try this today. Can the coconut cream be replaced with the Aroy-D coconut milk?

    If not, should I just skim the cream off of the top of the can?

    What brands do you use for the coconut cream?

    1. Huy Vu says:

      Yes you can sub coconut milk–it’s slightly lower in fat. I like using Savoy for cream, and Chaokoh for milk when I can’t get that.

  5. Chewy says:

    Since I’m under quarantine, I don’t have tapioca starch in the pantry. I only have corn starch. How can I substitute tapioca starch with corn starch? Please advise and thanks in advance.

    1. Huy Vu says:

      Hey Chewy, I tried out ton of ratio variations for this with tapioca, all purpose, and rice flour which changed the outcome quite a bit as it was. Didn’t test corn starch though–so can’t tell you for sure that would turn out, sorry!

  6. Annie says:

    Been on the hunt for a good recipe! Can’t wait to make it. Which brand of tapioca starch and rice flour do you use? Does brand matter?

    Thank you!

    1. Huy Vu says:

      Hey Annie, I used Erawan brand for both, stocked at my local Asian mart. Haven’t tried other brands but my guess is that it the difference would be hard to tell. Old or expired flour may be more noticeable.

  7. Christine says:

    Hi Huy tried out your recipe and awaiting the final product! I was wondering, why do you say to leave lumps in the batter? I have seen other recipes where they even strain it out to make sure there are no lumps.

    1. Huy Vu says:

      Hi Christine! The recipe is pretty forgiving, but the idea is to not overbeat batter which can make it tougher.

  8. Jacky says:

    I am excited to try this recipe, can I substitute coconut milk with whole milk?

    1. Huy Vu says:

      You can do this in a pinch, but the batter won’t be as thick. If you really can’t find coconut milk you can do milk with half & half too, but theres no replacing that coco aroma!

  9. kimvan nguyen says:

    Hi, the recipe ingredients states tapioca starch but in the directions it says tapioca flour, which is it?

    1. Huy Vu says:

      Hi Kimvan, these are both the same thing and the words are used interchangeably in recipes and on packaging (for US recipes at least). I’ve updated the post to stick to one word for clarity, thanks for pointing that out!

  10. kimvan nguyen says:

    also, I dont see where in the directions the rice flour comes in to play at?

    1. Huy Vu says:

      Updated sorry about that!

  11. Sandy says:

    Hi! I was wondering if I can cut the amount of sugar in half and if this would affect the consistence of the batter.

  12. Sandy says:

    Can the batter made ahead and refrigerated overnight?

    1. Huy Vu says:

      Yes the batter is good for a week in the fridge! Cutting the sugar though I’m not sure how that will affect the recipe.

      1. Buu Huynh says:

        I cut the sugar in half and the recipe came out just fine – crispy, chewy and fluffy like it’s supposed to be.

      2. Huy Vu says:

        Thanks for the tip Buu!

      3. Julia says:

        5 stars
        LOVE this recipe! Texture is great and flavor is amazing. Question – if I put the batter in the fridge, should I let it get to room temperature again before cooking, or can I cook it chilled? Thanks!

      4. Huy Vu says:

        Thanks glad you liked it Julia! There’s no need to bring it to room temp first, just make sure you stir it well before using, and between each waffle you make!

  13. Vy says:

    4 stars
    Hello! Your batter calls for the fresh pandan extract, which according to your recipe, contains half a cup of water. If I use the store-bought pandan extract, do I need to add more liquid to the batter?

    1. Huy Vu says:

      Yes, add the same amount of water this would have called for! Thanks for bringing this to my attention, I’ll update the recipe.

  14. Jennifer says:

    Does having a waffle iron that could flip make it crispy on the outside? I’m not sure if I overmixed the batter or it was my waffle iron, but my waffles weren’t crispy on the outside. Any ideas?

    1. Huy Vu says:

      Have you tried doing this by weighing with a scale instead of by volume? Making sure no flours or baking powder is expired? I’ve gone through a handful of waffle irons, and some don’t get crispy as others, and some also don’t draw enough power to get hot enough too.

  15. Sandy says:

    5 stars
    Great recipe!! Will be making again very soon

    1. Huy Vu says:

      Glad you liked it Sandy!

  16. Buu says:

    5 stars
    I made this last night since the Bambu near me is closed. It really hit the spot! I tried using a can of pandan juice from Por Kwan. It was awful – very, very thin with little flavor, so I ended up with coconut waffles. Still good though! Can’t wait to get my hands on real pandan!

    Thank you so so much for perfecting and posting this recipe!

    1. Huy Vu says:

      Ah I haven’t tried canned pandan juice but thanks for the tip Buu. Coconut waffles sounds pretty darn good too 🙂

  17. Angelina Miller says:

    5 stars
    Yum! This recipe is delicious. I followed the recipe exactly, even made the pandan extract. Crispy on the outside, chewy on the inside. The lumps reduce/dissolve after the hour rest time! This is just like the bakery but better.

    1. Huy Vu says:

      Yasss thanks for the kind words Angelina! And for sharing on IG too, it looked great 🙂

  18. Lil says:

    Hi do you use a standard waffle iron or a rotating one? And for about long do you leave it in the iron

    1. Huy Vu says:

      Hi Lil! I use a rotating, Belgian style one. I leave it in until the ready light turns on, then check for browning. If I want it browner, I close it for a bit longer.

  19. Huong says:

    I only have pandan powder. Is that OK to use? If so, how much would you use? Thanks!!

    1. Huy Vu says:

      Hi Huong! It should work, but how much will depend on your brand, and how much batter you’re making. You can try to add 1/2 tsp first, mix the batter and cook a bit of it on a frying pan to see how it looks and tastes. Repeat as needed until you like the outcome.

  20. Vivienne says:

    Hi! Are there any suitable substitutes for the rice flour?

    1. Huy Vu says:

      Hi Vivienne, it’s difficult to make any subs for this recipe because the outcome is so dependent on keeping this mixture as is. If you have a powerful blender like a Vitamix there are tutorials to make rice flour, but you’d have to experiment with fineness and rice type.

  21. Casey says:

    5 stars
    Thank you for such a wonderful recipe! I’ve tried other ones on the internet but yours was the best. Love the crispy outside and slightly chewy inside just as described. You do a great job and explaining the why behind everything and I really appreciate you sharing that knowledge

    1. Huy Vu says:

      Yaay! Glad you enjoyed it Casey. I love learning the ‘why’ behind things, and it’s great to hear you find it helpful!

  22. Mimi says:

    Can this be made into a cupcake/muffin instead of waffle?

    1. Hungry Huy says:

      Hey Mimi, the crisp comes from the hot waffle iron, which you don’t get with baking in muffin tins. I’m not sure how that would turn out.

  23. Lisa Tran says:

    5 stars
    Your recipe is amazing! I tried Helens recipe on YouTube and it’s not as good. Thank you!!

    1. Hungry Huy says:

      Glad you liked the recipe Lisa! 🙂

  24. Rachel says:

    5 stars
    Hello!

    Would the consistency of the batter or the outcome of the waffle change depending how long i leave it in the refrigerator for? For example, if i prep this mixture before i go to sleep so i can make the waffles in the morning.. will it turn out the same VS if i leave it in there for the recommended 1 hour? Can i make a mixture batch in the morning and use it throughout the day with the same outcome?

    thanks!

    1. Hungry Huy says:

      Hey Rachel great question! You can make this and use it for up to a week as long as you keep it fridged in an air-tight container. Make sure to stir it before each waffle.

  25. Pia says:

    Hi!

    Will it be okay to freeze the leftover waffles?

    1. Hungry Huy says:

      Hey Pia, I tried it and it was passable for waffle emergencies, but not as good as fresh 🙂

  26. Pang says:

    5 stars
    Hello!

    On your introduction you mentioned “wheat flour.” However on the ingredients list, you had all purpose flour. Is it wheat flour or all purpose flour that I need to use? Thank you.

    1. Hungry Huy says:

      Hi Pang, ack, good eye! I updated the post to clarify that both are all-purpose wheat flour.

  27. Sarah Tran says:

    5 stars
    Delicious! I used fresh pandan leaves for the extract :). I made the batter ahead of time and let it rest in the fridge overnight. They came out fluffy and flavorful. I made more today and plan to freeze a batch for later consumption (toast for 5 mins in the oven). My toddler loves them! Thank you Huy!

  28. Sam says:

    Can I substitute rice flour for mochiko flour? How much would I put in?

    1. Hungry Huy says:

      Hey Sam, Mochiko is sweet rice flour and not rice flour–substituting this would change the result a lot so to achieve the results I’m aiming for I would not recommend it.

  29. Lydia says:

    5 stars
    Thanks Huy! You are a genius. Just tried the recipe and it’s a winner!

    1. Hungry Huy says:

      Thanks glad you like it Lydia!

  30. Emily says:

    Hi,
    I don’t have all purpose wheat flour, can I use all purpose flour instead?

    1. Hungry Huy says:

      Hey Emily, yes! All purpose flour is wheat 🙂

  31. Minh says:

    Hi there! When you said “all purpose wheat flour,” did you mean “whole wheat”? Would it make a difference if I used regular all purpose flour? Thanks in advance!

    1. Hungry Huy says:

      Nope not whole wheat, just the common all purpose one. I just added the word’wheat’ to clarify it’s not the rice flour 🙂

  32. Jasmine says:

    Hi!
    Are you using the pandan juice or the sediment on the bottom of the cup, from the juice, as the extract.
    If it’s the first, how many 1 cups do you think you should add to the batter?
    If it’s the second, how many teaspoons are you using?
    Thanks!
    Trying this recipe tomorrow!

    1. Hungry Huy says:

      If you’re following the recipe it should be 1/2 cup water with the leaves, you will squeeze out all the pulp/fiber and use the liquid that remains. It should be approximately 1/2 cup. Hope that helps!

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