Pandan waffles (Banh Kep La Dua)

I was in Bed, Bath, Beyond one Saturday with my Mom and she insisted I buy a waffle maker. I told her, I don’t even know how to make waffles. And she said that’s a perfect reason to learn. So we bought a waffle maker. So I did some research and found a recipe for Vietnamese Coconut Milk Waffles that brought back so many great memories back home.

I’ve altered their ingredients a bit to cater to my sweet tooth.


  • 2 eggs beaten
  • 1 can of coconut milk
  • 2 tablespoon butter
  • 1 teaspoon pandan extract
  • 1/2 cup rice flour (the original recipe said you can substitute with tapioca, but I haven’t tried)
  • 1 cup all purpose flour
  • 1/2 cup of sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup of water
  • Oil/spray for greasing waffle iron


  • Preheat waffle iron – medium, high heat.
  • In a small bowl, beat egg with a whisk.
  • If using canned coconut milk, shake can well before opening. Add coconut milk, butter and pandan extract to the bowl. Mix well.
  • In a larger, separate bowl, mix the flours, sugar, baking powder sugar and salt. Stir to combine. Incorporate the wet ingredients into the dry ingredients, add the water, folding until incorporated and smooth; do not over-mix.
  • When the waffle iron is hot, lightly oil the top/bottom waffle grids. Spoon batter into the center of each quadrant of the waffle iron. Close the lid and cook until slightly golden and crisp.
  • Serve warm as a dessert or a snack.
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