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With their unique flavor and green hue, pandan coconut waffles are redefining the traditional waffle experience, introducing a tropical twist that delights the taste buds and captivates the senses.
What is pandan coconut waffle?
The fusion of pandan and waffles is a marriage of tradition and innovation. While waffles themselves have a rich history, the infusion of pandan introduces a completely new dimension to this beloved dish. The process involves extracting the flavor from the pandan leaves and incorporating it into the waffle batter. This not only imparts the waffles with a stunning green color but also infuses them with the unique aroma and taste of pandan. Instead of milk or buttermilk, which is a common ingredient in classic waffles, coconut milk is used. Coconut milk lends its richness and subtle coconut aroma to the waffles as well.
Is this similar to Vietnamese pandan waffles (Banh Kep La Dua)?
Vietnamese pandan waffles use a few different starches besides all-purpose flour, to achieve a light, chewy, and fluffy texture. This pandan coconut waffles recipe is an adaptation of a classic crispy waffle recipe. The recipe only uses one type of flour, which is all-purpose flour.
Pandan Coconut Waffles
Ingredients
Dry ingredients:
- 320 g all-purpose flour
- 50 g sugar
- 4 tsp baking powder
- 1 tsp fine sea salt
Wet ingredients:
- 240 ml coconut milk
- 1 Tbsp pandan extract
- 220 g eggs 4 large eggs
- 90 g oil plus more for brushing the waffle iron
- 80 g coconut oil melted
- 1 tsp pandan essence optional
Instructions
- I suggest reading the important tips for crispy waffles below the recipe card before you start making this recipe. I think it helps when we understand why the recipe calls for certain ingredients and techniques and why I don't encourage heavily modifying the recipe if you want waffles with crispy texture
- Prepare pandan extract by following this recipe
Prepare the waffle batter:
- Preheat the waffle iron
- Whisk the dry ingredients to combine in a mixing bowl and set aside
- In another mixing bowl, combine all the wet ingredients. Whisk to combine thoroughly
- Add the dry ingredients into the wet ingredients. Use a spatula to fold the dry ingredients to combine. DO NOT STIR. You will have a lumpy batter and that's okay. As long as you don't see any more pockets of flour, you are done mixing
Bake the waffles:
- Brush the waffle iron with some oil. Depending on the size of your waffle iron, please adjust the amount accordingly. I scoop about 3/4 cup of batter for my 7-inch round waffle iron.
- Pour and scrape the batter into the center of the hot iron. Let the batter spread to the edges of the iron when you close the lid. You don't need to spread it
- Let the batter cook undisturbed for about 5 minutes. The cooking time also depends on your waffle iron too. You may need to experiment with the cooking time with your waffle iron. The waffles should be nicely golden brown and crisp on the edge. If not cooked properly, your waffles will not be crispy
Keep them warm in the oven:
- Remove the waffles from the iron and place on a cooling rack to preserve the crispness. I like to keep them warm in the oven at 250 F (120 C) while cooking the rest
Continue cooking the rest:
- Make sure the waffle iron is hot again before cooking the next one. Brush with some oil and repeat with the next batch of batter and the same cooking process again
To serve:
- Serve the waffles warm with toppings and sweeteners of your choice like honey, maple syrup, etc
*Nutrition facts are just estimates and calculated using online tools*
Important tips for crispy waffles
To achieve crispy on the edge but light and fluffy on the inside waffles, you need to pay attention to several points here. It’s the combination of several things to achieve that texture:
1. Don’t go skimpy on the oil and fat
The oil and fat in the recipe make the exterior of the waffles crispy. Coconut oil also lends its aromatic flavor. DO NOT cut down on the amount of oil and fat in the recipe if you want crispy waffles
2. The design of the waffle iron matters too
A waffle iron with deep grids or grooves tends to create a larger surface area for browning, which contributes to a crispy texture. The deep pockets also allow for better air circulation during cooking, which helps moisture evaporate faster and promotes crispness.
3. Not overmixing the batter
It is extremely important not to overmix the batter. When you overmix, the gluten develops and you end up with a heavy and rubbery texture. Not any amount of oil or fat will help you when you overmix the batter. DO NOT stir the batter. You want to fold the dry ingredients into the wet and lumpy batter is totally fine
4. Hot waffle iron
The waffle iron has to be properly heated to cook the waffles to a crisp exterior and remain fluffy and airy on the inside
5. Don’t overfill the waffle iron
Don’t overfill the waffle iron, as this can lead to uneven cooking and less crispness.
6. Cooking time
Cook the waffles until they’re golden brown. This will allow for proper moisture evaporation and browning. Undercooked waffles are soggy and heavy in texture
How to make crispy pandan coconut waffles
1. Prepare pandan extract by following this recipe
2. Preheat the waffle iron. Whisk the dry ingredients to combine in a mixing bowl and set aside. In another mixing bowl, combine all the wet ingredients. Whisk to combine thoroughly
3. Add the dry ingredients into the wet ingredients. Use a spatula to fold the dry ingredients to combine. DO NOT STIR. Switch to a spatula (don’t use a whisk). 
4. You will have a lumpy batter and that’s okay. As long as you don’t see any more pockets of flour, you are done mixing
5. Brush the waffle iron with some oil. Depending on the size of your waffle iron, please adjust the amount accordingly. I scoop about 3/4 cup of batter for my 7-inch round waffle iron. Pour and scrape the batter into the center of the hot iron. Let the batter spread to the edges of the iron when you close the lid. You don’t need to spread it
6. Let the batter cook undisturbed for about 5 minutes. The cooking time also depends on your waffle iron too. You may need to experiment with the cooking time with your waffle iron. The waffles should be nicely golden brown and crisp on the edge. If not cooked properly, your waffles will not be crispy
7. Remove the waffles from the iron and place on a cooling rack to preserve the crispness. I like to keep them warm in the oven at 250 F (120 C) while cooking the rest
8. Make sure the waffle iron is hot again before cooking the next one. Brush with some oil and repeat with the next batch of batter and the same cooking process again
9. Serve the waffles warm with toppings and sweeteners of your choice like honey, maple syrup, etc
To make ahead
Waffles can be made ahead and served whenever you want, which is really convenient. Here’s how:
1. Prepare and cook the waffles as directed in the recipe
2. Let them cool off completely on a cooling rack
3. To keep in the fridge: Stack them up and wrap them in a cling wrap and another layer of aluminum foil and keep in an air-tight container for 1 day. You don’t want to keep them in the fridge longer than this as it dries out the waffles
4. To keep in the freezer: Freezer is the best for longer storage. Simply stack and wrap them in a cling wrap and another layer of aluminum foil and put in a freezer-friendly bag, push all the air out and seal. They can be kept frozen for up to 1 month
How to reheat waffles
1. If using a toaster: There is no need to thaw the waffles if frozen. Reheat the waffles in a toaster by choosing “frozen” setting if there’s one. If not, just choose a medium setting and toast the waffles until they are heated through and crispy. You may need to experiment with the setting and time with your toaster
2. If using a toaster oven or regular oven: There is no need to thaw the waffles if frozen. Arrange the waffles on a baking pan lined with parchment paper. Bake in a preheated oven in the middle rack at 350 F (180 C) for 5-7 minutes or until they are crispy. Again, you may need to play with the time and temperature of your oven
Did you make this pandan coconut waffle recipe?
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