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Two pandan waffles on a plate.

Pandan Waffle – Bánh Kẹp Lá Dứa

Whip up a batch of Vietnamese style Pandan Waffles in less than 10 minutes. Chewy, fluffy and a little bit crispy, these bright green waffles are filled with coconut and pandan flavours.
Course Breakfast
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 waffles
Calories 524kcal
Cost $5




To make the batter:

  • Add the self raising flour, sugar, cornstarch, coconut milk and regular milk into a bowl and give everything a good stir.
    1 cup self raising flour, 1/2 cup sugar, 1 tbsp cornstarch / cornflour, 1 cup coconut milk, 1/2 cup milk
  • Then add the egg, vanilla essence, pandan flavouring and melted butter and stir until combined. The batter should be nice and thick.
    1 egg, 1 tsp vanilla essence, 1/2 tsp pandan flavouring, 1 tbsp butter

To cook the waffles:

  • Set the waffle maker to medium high heat, or place your waffle iron on the stove over a medium high heat. Spray with cooking oil spray or baste with butter or oil.
    cooking oil spray
  • Pour in enough batter to cover the base iron plate, then immediately close the lid and flip over to make sure the batter is evenly distributed.
  • Cook for 3-4 minutes each side, then check to make sure the waffle is cooked to your desired level of crispiness.


  • Waffle shape - For the best shape, pour in the batter and really make sure it covers the entire bottom plate. Then immediately flip the waffle iron. This is important as it will make sure the batter coats the entire iron on both sides and your waffle won’t turn out flat or lumpy on one side. 
  • Cooking spray - This is the easiest way to oil the waffle iron, but you can also baste with oil or butter if you prefer. Either way, make sure to oil both the top and bottom irons to stop the batter from sticking. Do this between every waffle.
  • Toppings - We recommend serving with drizzles of condensed milk, which is a thick sweet syrup that goes perfectly with waffles! Condensed milk is usually sweetened, so you don’t need to use much. Other popular toppings include ice cream, cream and fresh strawberries.
  • Texture - For extra texture, you can add a 1/2 cup of coconut flakes to the batter.
  • Flour - If using all purpose flour / plain flour instead of self raising flour, add in 1 tsp of baking powder for every 1 cup of flour.
  • Cornstarch - can be substituted with tapioca starch or rice flour.
  • Pandan - You can flavour the waffle batter with pandan extract (normally a clear liquid), pandan flavouring (a green paste) or pandan juice made from fresh or frozen pandan leaves that are blended with water and then strained. If you don’t have pandan flavouring, you can leave it out. Just add an extra tsp of vanilla essence. If you really enjoy the colour and flavour of pandan, you can double the amount of pandan flavouring in this recipe.


Calories: 524kcal | Carbohydrates: 71g | Protein: 10g | Fat: 23g | Saturated Fat: 18g | Cholesterol: 69mg | Sodium: 83mg | Potassium: 281mg | Fiber: 1g | Sugar: 36g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg