Separate each waffle using a piece of parchment paper or wax paper.

Adjust the heat setting down for a softer, lighter-colored waffle. Cook the waffle until there’s no more steam rising from the waffle maker.įor a crispy, darker-colored waffle, cook for 4-4 1/2 minutes at the “Max” setting. This helps to minimize over-filling the waffle maker and keeps them about the same size.ĭo not open the waffle maker while it’s releasing steam. Use a measuring cup to measure the batter for each waffle. It has a really nice non-stick surface (no need for extra oil) and very easy to clean. I am using the Oster waffle maker which makes round waffles about 6 1/2 inches in diameter.

The batter does not need to be perfectly smooth. Mix until the large lumps of dry ingredients are gone. As milk is not as thick, use about 1 1/4 cups.Īvoid over-mixing the batter as this will make the waffles tough. You can always make substitutions but know that they may affect the texture.įor a lower-fat option, use milk instead of coconut milk. Rice flour makes the waffle crispy tapioca starch yields a chewy texture and the all-purpose flour gives it weight.

The combination of rice flour, tapioca starch and all-purpose flour is really important in this recipe. Jump to Video Jump to Recipe Card Notes on the Pandan Waffles (Banh Kep La Dua) Recipe, Tips and Tricks Make these amazing Pandan Waffles and enjoy them for breakfast or as a snack anytime. They are deliciously crispy on the outside, soft and slightly chewy on the inside and perfectly sweet. These Pandan Waffles (Banh Kep La Dua) are far from ordinary! Made from a batter using creamy coconut milk and fragrant Pandan flavoring, the waffles are cooked until golden brown.

Pandan waffle