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Sunday, April 29, 2012

Bánh Kẹp Lá Dứa (Coconut Pandan Waffle)



I  apologize for the lack of posting lately.  After the Vietnamese new year, my camera which I used to take food pictures played hide and seek with me; we were in the process of moving and house hunting.  No camera, no internet access, no cookware, and lack of sleep make up a poor recipe for a palatable blog.

It's been over three months hunting for a new home; we found one with stairs, a swimming pool, and a good yard - all the essentials of a dream home for our girls. If all goes well, we should be able to settle down in about 3 months.

While away on my excursion, I received quiet a few emails of concern for my absence. I thank you all for thinking of me! I really appreciated it. I truly miss posting new recipes as much as you miss my posts.

So to pick up where I left off, let's start with Bánh Kẹp Lá Dứa which I took pictures with my iphone while my camera hid in the back seat of my minivan all along. I will update with better pictures once I settled in and getting comfortable in my new kitchen.

Bánh Kẹp Lá Dứa has a wonderful aroma of pandan extract and the richness of coconut milk.  It is crispy on the outside with a chewy texture inside.  It makes a nice snack at anytime of the day.  You can make it ahead of time and freeze it for a few weeks.  Just pop it in the toaster and toast it for a minute.  You will have a crunchy, enjoyable  Bánh Kẹp Lá Dứa to munch on.
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RECIPE:  Bánh Kẹp Lá Dứa

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Ingredients


1 Egg
1/2 cup Sugar
3/4 cup All Purpose Flour 
1 cup Tapioca Flour
1 tablespoon Rice Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Flavoring Essence Pandan 
1/2 tsp Pandan Paste 
1 can 14 oz Savoy Coconut Cream
2 tablespoons Butter, melted
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Directions

Mixing Batter


In a mixing bowl, mix eggs with sugar until creamy. Set aside.
In another mixing bowl, combine dried ingredients and mix well. Stir in wet ingredients and egg mixture until smooth.
Transfer the mixture into the waffle/pancake pen.

Pancake/Waffle Pen can be purchased at Bed Bath and Beyond or  Cost Plus World Market

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Making Waffle

Preheat waffle iron.  Pour the batter onto hot waffle iron.

Cook for a minute or until golden brown. 


Let it cool down a little bit then serve.   Any left over, you can freeze it for a few weeks.  To make it crispy again, just reheat it  to a crisp in the toaster oven.


Enjoy!

17 comments:

  1. Thats a really cool recipe. Very easy too. I love the waffle giraffe, elephants and monkeys. Kids dig this stuff.

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  2. OMG! I'm so glad that you are back posting recipes again. I've been waiting for months. I've tried most of your recipes and all have turned out very well. My husband thought that I have secretly taken a cooking class or something because I've been cooking quite good lately. lol. Anyway, I'm glad that you and your family are doing well and that you have found your family's dream home. I will definitely try out this "Banh Kep La Dua" recipe. Please keep on posting. I'm a great fan. Thank you very much.

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  3. I heard that the all purpose flour will just make the waffles harden. Not 'deo' chewy like how the Asian stores make it. Do u know what other flour to substitute besides all purpose? Thank you.

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  4. You' re right. Using all purpose flour alone does make the waffle harden. My friend's recipe uses tapioca flour + rice flour + kresteuz Belgian waffle mix and the waffle is crunchy and chewy just how I prefer. There is another recipe that uses all purpose flour + cornstarch but I haven't tried it yet. I will try out both of these recipes and will post the best one.

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  5. Can you use the pan, if you don't have a waffle maker?

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  6. When I have seen these at Lee's Sandwiches in San Jose I passed on them assuming they were green from food coloring. It looks like the color must come from the pandan extract? What does pandan taste like? I'm wondering if I might already know the flavor from other dishes it's used in.

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  7. When I've seen these at Lee's Sandwiches in San Jose I've always passed because of the color. Now it looks like that is from the pandan extract and not added food coloring? What other dishes is pandan used in? I'm wondering if I would recognize the flavor.

    ReplyDelete
  8. When I have seen these at Lee's Sandwiches in San Jose I passed on them assuming they were green from food coloring. It looks like the color must come from the pandan extract? What does pandan taste like? I'm wondering if I might already know the flavor from other dishes it's used in.

    ReplyDelete
  9. About how many does this make?

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  10. Did u try the tapioca+rice flour+waffle mix recipe yet?? I tried rice flour with all purpose n it came out hard, not chewy like how i like it :(

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    Replies
    1. I just created a new recipe today. Try it and let me know what you think.

      RECIPE:
      3/4 cup all purpose flour
      1 cup tapioca flour
      1 tablespoon rice flour
      1/2 teaspoon baking soda
      1 teaspoon powder
      1/2 teaspoon salt
      1/2 teaspoon flavoring essence pandan
      1/2 tsp pandan paste
      1 egg
      1/2 cup sugar
      1 can 14 oz savoy coconut cream
      2 tablespoons butter, melted

      Directions:
      Mix egg then add sugar. Mix well. Set aside.
      In a mixing bowl, combine dried ingredients and mix well. Add wet ingredients and egg mixture. Mix well.

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    2. Chi 1 teaspoon powder of what?

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  11. Chi Loan,

    I just tried the new recipe :D thumbs up!! It's yummy n delicious, crunchy but not hard thank u and the portion is perfect :D

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  12. Hi,

    Do you add the butter to the batter or do you use it to brush the waffle pan?

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  13. Hi Loan, thanks for your new banh kep la dua recipe. I just made it for my family last night and it was a hit! I added a little bit of coconut flakes and sesame seed to the batter for extra texture and it turned out great!

    ReplyDelete