Updated: 2 days ago
Vietnamese-style waffles are different from the ones found in American breakfasts. The most obvious difference is the vibrant green color, which comes from pandan. However, the wonderful variation in textures is what makes these waffles shine. When you bite into the waffle, you'll feel that the outer shell is crispy, yet the interior is chewy. One of the main ingredients in the batter is tapioca starch, which gives them their signature chewy texture.
Pandan waffles were the very first Vietnamese recipe that I veganized. This is actually a new and improved version of that original recipe (and trust me, this is way, way better). These waffles were one of my favorite treats growing up, so I'm really excited to share this with you all.
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250 g all-purpose flour
100 g tapioca starch
150 g granulated sugar
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
400 ml canned coconut milk
140 g unsweetened apple sauce
250 ml water
1/2 tsp pandan flavoring
We used the mini waffle maker by Dash to cook our pandan waffles. The heating isn't completely even, so one side of the waffle will look prettier than the other. However, it definitely got the job done and is a great option if you have limited kitchen space.
In medium-sized bowl, sift in flour, tapioca starch, sugar, cornstarch, baking powder, and salt. Whisk together until combined.
In a small container, mix pandan flavoring and water together until pandan is fully incorporated with water.
In large bowl, pour in coconut milk, water-pandan mixture, and applesauce. Whisk together until entire pandan coloring is incorporated into entire mixture.
Add dry mixture to wet mixture. Whisk batter until there are no more dry spots or large flour chunks. Be careful to not over-mix batter. Let batter rest for 10-15 minutes.
Preheat waffle iron. Using an oil-coated napkin, lightly brush oil onto waffle iron. Make sure to not put too much.
Pour batter into iron and fill until it is near the rim (the amount will depend on your waffle iron. Cook until waffle is light golden brown (4-6 minutes). Depending on your waffle iron, you might need to flip the iron during cooking.
Place finished waffles on cooling rack, and enjoy with favorite toppings. Waffles taste the best when they're fresh from the iron.
Batter should be slightly thick but easily pourable. If batter is too thick to pour onto waffle iron, add a bit of coconut milk 2 tbsp at a time until you can pour the batter.
When you add oil to the waffle iron, only brush on a light coating, otherwise your waffle won't be crispy.
Cooking times will vary depending on waffle iron
Let us know if you try out this recipe! We'd love to get your feedback.