Coconut Pandan Waffles Bánh Kẹp Recipes

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COCONUT PANDAN WAFFLES (BáNH KẹP)



Coconut Pandan Waffles (Bánh Kẹp) image

Make the crispiest, most indulgent Coconut Pandan Waffles in just THREE STEPS. They're the perfect snack and 100% freezer-friendly!

Provided by Jeannette

Categories     Appetizer     Dessert

Time 3h40m

Number Of Ingredients 8

2 US cup self-raising flour
1 US cup sugar
1 US cup full cream milk
500 g / 1.1 lbs coconut cream
2 eggs
100 g / 0.22 lbs dry coconut shreds
1 tsp pandan extract
cooking oil ((for lightly greasing the waffle maker))

Steps:

  • Sift the self-raising flour into a large bowl and combine it with the sugar, milk, coconut cream, eggs, pandan extract and dry coconut shreds. Let it rest for a minimum of 3 hours or overnight.Tip: Add the dry coconut shreds in last so it isn't coated with flour because that will prevent the batter from sticking to it.
  • Heat up your waffle maker, lightly brush on some oil over the heated surface then pour the batter in 3/4 full. Let it cook for 3 minutes or until the rising steam has disappeared.Note: Don't fill the whole heated plate with batter because when the top iron closes, any excess batter will ooze out of the sides.
  • Serve fresh as is or with your favorite toppings!

Nutrition Facts : Calories 245 kcal, Carbohydrate 6 g, Protein 4 g, Fat 25 g, SaturatedFat 21 g, Cholesterol 33 mg, Sodium 18 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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