Bánh Kẹp Lá Dứa | Coconut Pandan Waffles Recipe

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Mixer:https://amzn.to/3jxjO04

Small blender: http://amzn.to/2lV8xZ1

Whisk: https://amzn.to/3vu22xz

Clear bowls: http://amzn.to/2nAy4Um   

Flour sifter: https://amzn.to/2CRzt2B

Utensils: https://amzn.to/2SEFvsH

Small sieve: https://amzn.to/2VwLula

Waffle maker: https://amzn.to/2SxIm6O

Cooling rack: http://amzn.to/2nAJJCG     

Estimated servings:  4 large waffles

4 fresh pandan leaves

½ cup warm water

¼ teaspoon pandan paste

2 egg yolks

1 ½ cups coconut cream

1 teaspoon vanilla extract

2 tablespoons canola oil

½ cup sugar

1 ½ cups unbleached, all-purpose flour

½ cup tapioca starch

1 teaspoon baking powder

¼ teaspoon salt

3 egg whites

¼ teaspoon cream of tartar

½ cup unsweetened coconut flakes

Condensed milk

1.  Wash and clean pandan leaves. Cut pandan leaves into small pieces and blend with warm water until it turns the water green. Pour liquid through a sieve, press out all the juice, mix in pandan paste and set aside.

2.  In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar.

3.  Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter.

4.  Whip egg whites with cream of tartar until there are stiff peaks.

5.  Preheat a waffle iron according to the manufacturer’s instructions. I turned my waffle maker to level 4, which is medium high heat.

6.  Add egg whites to batter and fold in gently until incorporated in batter.

7.  Add in coconut flakes to the batter mixing to combine.

8.  Pour in enough batter to cover the waffle mold ridges, close the lid and cook until waffle maker is no longer steaming. (The time may vary depending on your waffle maker.) The waffles should be lightly golden brown and crispy on the outside and soft, fluffy yet slightly chewy on the inside.

9.  Once the waffles are cooked, use tongs or a heat proof spatula to remove and transfer to a wire cooling rack. To keep the waffles warm when making a big batch, arrange the cooked waffles in a single layer on a rack and place in a 200° Fahrenheit oven to keep warm.

10.  Serve with condensed milk and enjoy!

***The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

Enjoy!