Pandan waffles are the green ones, crisp at the edge and chewy in the middle from coconut milk. I use pandan extract so they get the color and that grassy scent.
The combination of coconut and pandan creates a deliciously sweet and fragrant experience that is hard to resist. Ideal for breakfast or as a snack, these waffles bring a taste of Vietnam to your kitchen.
Delicious Vietnamese Pandan Waffles Recipe
This recipe showcases waffles that are crisp on the outside and soft with a chewy coconut center. Easy to make and incredibly tasty, it takes about 30 minutes from start to finish and yields about 8 waffles.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pandan extract (or more to taste)
- 1 cup shredded sweetened coconut
- 2 tablespoons vegetable oil
- Cooking spray for waffle iron
Instructions
- Prepare the Batter: In a large bowl, combine all-purpose flour, baking powder, salt, and sugar. In another bowl, whisk together coconut milk, water, pandan extract, and vegetable oil. Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Make the Coconut Filling: Mix shredded coconut with a little sugar and water to create a paste-like consistency.
- Heat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly coat the surface with cooking spray.
- Cook the Waffles: Pour a ladle of batter onto the hot waffle iron, creating a small dent in the middle. Place a tablespoon of the coconut filling in the center and cover with more batter. Close the waffle iron and cook until golden brown and crisp.
- Serve: Remove the waffles carefully and serve warm. These can be enjoyed plain or with a drizzle of syrup.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 8 waffles
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 26g
Eat them hot so the centers stay chewy.
