Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

My mom, sister and I would take a girl trip every once in a while to San Jose and hang out at Grand Century Mall, the epicenter of all things Vietnamese. We don't go there for shopping. We go there for one thing and one thing only ... inexpensive and authentic Vietnamese food at the food court. 

When we get there, everyone knows their roles. Cash is sorted and orders are given. You. Go get Nuoc Mia (freshly squeezed sugar cane juice). You. Go get Banh Xeo (Vietnamese sizzling crepes). Me?My job is to swoop into a just vacated table and strategically place personal items or my young children on the chairs to fend off the equally crazies.

We would gleefully fill our bellies with wonderful Vietnamese dishes until we cannot eat no more. Then we would buy a bunch of items to take home as if we would never set sight on Vietnamese food ever again. Before exiting the mall, the bakery at the front allures us with the sweet aroma of Vietnamese coconut pandan waffles. These waffles are freshly made at the front and we can't help leaving the mall without a couple (or 20) of these green waffles to go.

These coconut pandan waffles mark the conclusion of our San Jose trip. Then we drive 1 hour back home in heavy traffic as we groan, with overfilled bellies, why we put ourselves through this. Then we repeat the trip in a month or so.

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) are made with a combination of all-purpose flour, tapioca starch, baking powder, sugar, coconut milk and, of course, pandan extract. Pandan is the vanilla of Southeast Asia and is what gives these Vietnamese waffles their iconic green color and wonderful aroma. 

I normally would run away from green waffles, but here, here is an exception.

Some Vietnamese waffles have shredded coconuts baked right inside them. And unlike regular waffles, there is no need for syrup. The sweetness is already in the batter.

Below is my quick Vietnamese coconut pandan waffle recipe that utilizes a pancake premix. I'm all about the shortcuts sometimes! I hope to get a scratch recipe up soon too, but, in the meantime, enjoy the quick version below!

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)

Makes 5-7 standard size waffles

Ingredients

• 2 cups premix pancake flour
• 1 egg
• 1-1/2 cups coconut milk
• 2 tablespoons vegetable oil plus additional 1 tablespoon for greasing waffle iron
• 1/3 cup granulated white sugar
• 1/2 teaspoon pandan extract
• 1/4 cup shredded coconuts (optional)

Instructions

1. In a large bowl, mix together premix pancake flour, egg, coconut milk, vegetable oil, sugar and pandan extract until smooth. Let batter sit for 30 minutes before cooking. Mix in shredded coconuts (optional) until combined.
2. Preheat and grease waffle iron with vegetable oil.
3. Ladle about 1/3 to 1/2 cup batter onto the preheated waffle iron. Close lid and cook until little to no steam rise from the waffle iron (about 2-3 minutes).