Coconut Pandan Waffles | Banh Kep Dua La Dua |
This recipe uses tapioca flour to give the waffles the chewy texture on the inside like the ones you can find at the Vietnamese Dessert Shops. Combined with the richness of coconut milk and pandan extract, this waffle has the most amazing taste and aroma. It’s a little crispy on the outside but just the right amount of soft and chewiness on the inside.
You can serve it as a snack with coffee or tea.
Ingredients
Tapioca flour - 300 gr (2 1/2 cups)
Rice flour- 100 gr (2/3 cup)
Sugar - 125 gr (2/3 cup)
Salt - 4 gr (1 tsp)
Baking powder - 4 gr (1 tsp)
Eggs - 3
Pandan extract- a few drops, adjust to desired (is using vanilla extract in place then use 1 tsp)
Milk - 80 ml (1/3 cup)
Coconut milk - 400 ml (1 2/3 cup)
Oil - 20 ml (4 tsp)
Coconut shreds - 1 cup
If you don’t have pandan extract then replace it with vanilla extract.
Helpful supplies:
Cuisinart waffle maker: amzn.to/2X7MxwD
Helpful supplies
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