My mom, sister, and I would take occasional girls’ trips to San Jose, where we’d hang out at Grand Century Mall—the epicenter of all things Vietnamese. But we don’t go there to shop. We go for one reason and one reason only: inexpensive, authentic Vietnamese food at the food court.
Once we arrive, everyone knows their role. Cash is sorted, and orders are assigned. “You, go get Nuoc Mia (freshly squeezed sugarcane juice). You, go get Banh Xeo (Vietnamese sizzling crepes).” And me? My job is to swoop in on a just-vacated table and stake our claim, strategically placing personal items—or my young children—on the chairs to fend off the equally determined crowd.
We gleefully fill our bellies with delicious Vietnamese dishes until we can’t eat another bite. Then, as if we’ll never see Vietnamese food again, we buy a bunch of take-home items. Before we leave the mall, the sweet aroma of Vietnamese coconut pandan waffles from the bakery by the entrance calls to us. Freshly made in front of us, those green waffles are irresistible. We always leave with a few (or 20).
These waffles signal the end of our San Jose trip. Then we endure the hour-long drive home in heavy traffic, groaning with overstuffed bellies, wondering why we do this to ourselves—only to repeat the trip in a month or so.
What is Bánh Kẹp Lá Dứa?
Vietnamese Coconut Pandan Waffles (Banh Kep La Dua) are made with a blend of all-purpose flour, tapioca starch, baking powder, sugar, coconut milk, and of course, pandan extract.
Pandan, often referred to as the “vanilla of Southeast Asia,” gives these waffles their signature green color and wonderful aroma.
Normally, I’d steer clear of green waffles, but these are an exception.
Some versions of Vietnamese waffles even have shredded coconut baked right into them. Unlike traditional waffles, there’s 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.
But if you are looking for a more made-from-scratch recipe, I got you too. Check out this recipe.
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Vietnamese Coconut Pandan Waffles (Banh Kep La Dua)
- Total Time: 14 minutes
- Yield: About 6 medium waffles 1x
Description
Crispy outside, soft inside—these vibrant Vietnamese pandan waffles are a quick street food favorite. Made easy with pancake mix, enjoy a tasty treat in no time.
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 unsweetened shredded coconuts (optional)
Instructions
- Make the batter: In a large bowl, mix together premix pancake flour, egg, coconut milk, vegetable oil, sugar and pandan extract until smooth. Mix in shredded coconuts (optional) until combined.
- Preheat and grease waffle iron with vegetable oil.
- Cook: 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).
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: dessert
- Method: Waffle Maker
- Cuisine: asian, american, vietnamese
