Sweet, nutty pandan extract meets the chewy, light texture of glutinous rice flour in these traditional Banh Kep La Dua. The addition of shredded coconut and coconut cream gives each waffle a subtle tropical depth, while the exterior crisps up beautifully in the iron to contrast with a tender, mochi-like interior. They are a staple in Vietnamese home kitchens, relying on a simple flour blend that keeps the bite satisfying without being overly heavy.
Preparing a batch of these waffles brings an unmistakable, sweet grassy aroma into the kitchen that sets them apart from standard breakfast options. Since they rely on coconut oil and cream, the flavor is naturally rounded and fragrant. They hold up well when kept warm in the oven, making them a practical choice if you are hosting or prepping a weekend brunch for the family.
Enjoy these served warm alongside fresh fruit or a simple drizzle of condensed milk if you prefer an extra touch of sweetness. Because the batter incorporates tapioca starch and coconut, the finished waffles retain their signature chew even after cooling slightly, offering a distinct eating experience that leans closer to a traditional Southeast Asian snack than a classic American breakfast waffle.
Read Full StoryIf you love the aromatic, grassy profile of pandan leaves as much as we do, there are plenty of other Southeast Asian treats that highlight this unique ingredient. For a soft, dessert-focused experience, you might enjoy whipping up some delicate pandan pancake rolls filled with sweetened coconut. Alternatively, if you prefer something bite-sized for your tea service, our steamed pandan cupcakes offer a light, fluffy texture that pairs perfectly with the fragrance of fresh coconut milk.
Key Ingredients
- Glutinous rice flour: Provides the signature chewy, mochi-like texture essential for traditional Vietnamese waffles.
- Pandan paste: Infuses the batter with a vibrant green color and distinct sweet, floral aroma.
- Coconut cream: Creates a rich, tropical base that complements the pandan and provides moisture.
- Tapioca starch: Works with the flours to achieve a light, airy crispness on the waffle exterior.
- Dessicated coconut: Adds a pleasant, subtle texture and reinforces the coconut profile throughout the waffle.
- Coconut palm sugar: Contributes a deeper, caramel-like sweetness that enhances the natural pandan flavor.
- Coconut oil: Used both in the batter and for greasing to ensure a non-stick, fragrant finish.
More Ways to Enjoy Pandan and Waffle Batters
- Semprit Pandan Cookies are a great way to use up any remaining pandan extract for a crisp, melt-in-the-mouth treat.
- Apple Cinnamon Waffles provide a warm, spiced alternative when you want a cozy breakfast variation.
- Carrot Cake Waffles take the flavors of a classic vegetable-based dessert and adapt them into a satisfying morning meal.
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