Pandan Waffles (made with pandan leaves)

5 from 4 ratings

Naturally flavored with pandan leaves, these crispy pandan waffles will become a favorite in your household.

Prep Time20

Cook Time20

Course: Breakfast, Dessert

Cuisine: Vietnamese

Diet: Vegetarian

Keyword: pandan waffle recipe, pandan waffles

Servings: waffles

Calories: 487kcal

First blanch the pandan leaves. Bring 4 cups of water to a boil. Cook 8 pandan leaves for 30 seconds. Remove from the water. Reserve ¾ cups of the water.
Cut the leaves into 2 inch pieces and add them to a blender with the water. Blend until the pandan leaves have been broken down.
Pour the pandan mixture through a fine mesh sieve into a bowl. Use a spatula to press the pandan leaves into the fine mesh sieve to squeeze out excess pandan juice. This should yield ~½ cup of pandan juice. Set aside.

Add 2 tbsp of vegetable shortening to a large bowl. Microwave the shortening for 30 seconds to soften it up.
Add ½ cup of granulated sugar to the bowl. Mix until incorporated.
Next, add 1 egg and mix.
Add the pandan juice, ½ cup of coconut milk, ½ tsp of vanilla extract, ¼ tsp of pandan extract, and ¼ tsp of salt. Mix until well incorporated.
Lastly, add 2 tsp of baking powder, ¾ cup of corn starch, ⅔ cup of all purpose flour, and ¼ cup of sweet rice flour and mix.
Heat up your waffle maker. Ladle ~⅔ cup of batter into the waffle maker and cook for 4-6 minutes. Repeat this process until you run out of batter.
Serve with butter and a drizzle of maple syrup!

Serve waffles right away for the best flavor and texture. The crispy texture will get soft over time.
If you don't want to use pandan leaves, use 1/2 tsp of pandan extract and reduce all purpose flour to 1/3 cup. Feel free to use up to 1 tsp of pandan extract.