In Vietnam, waffles are traditionally made by boiling the fresh pandan leaves in coconut milk in order to infuse the coconut milk with the pandan flavours. In Asia it is used much like vanilla in the West, as an additive flavor to sweets. Its green leaf has a sweet and mild flavor. In any case, these are generally purchased at a Vietnamese bakery and are a favorite street food. Or, perhaps, we’d simply need to read Vietnamese to understand this better.
It’s unclear when the waffles became puffier and pandan-infused. Early Vietnamese waffles may have been thin and crispy, more like a pizzelle than their current fluffy form, and cooked over a charcoal fire. Who Invented the Pandan Waffle Recipe?Ĭulinary historians suspect that waffles traveled to Vietnam along with the French in the 19th century. The flavor is mildly sweet from the coconut milk and pandan extract. These change give the waffle a crispy outer texture and chewy interior. In addition to all purpose flour, rice flour (not to be confused with glutinous rice flour or mochiko flour) and tapioca starch, are added. However, these bright green waffles are flavored with pandan extract (more on that below), and creamy coconut milk.
Pandan Waffles are similar to regular waffles in that they are crispy on the outside and fluffy on the inside. Pandan Waffle is actually a translation of the Vietnamese dish known as Bánh Kẹp Lá Dứa. Are you a waffle lover suffering from waffle ennui? This pandan waffle recipe will pep you right back up! What is This Pandan Waffle Thing?
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