How to Make Vietnamese Coconut Waffles Asian Cooking Recipe Cuisine

Vietnam Coconut Waffles (Bánh Kop Lá Dua)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 3-4 Servings

1 cup all-purpose flour

1/2 cup rice flour

1/2 plus 1/4 teaspoon salt, divided use

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 tablespoons unsalted butter

1 (13.5-ounce) can coconut milk

2 large eggs, at room temperature

10 tablespoons granulated sugar

3/4 teaspoon pandan extract

2 tablespoons water

3 tablespoons unsalted butter, melted


Directions:

Preheat the waffle iron. In a bowl, combine the flours, 1/2 teaspoon salt, baking powder, and baking soda. Sift all the dry ingredients together into another bowl.

In a small saucepan, melt the butter into 1/3 cup of the coconut milk over very low heat. Remove from the heat as soon as the butter is melted. 

Separate the eggs into two bowls, one for the yolks and one for the whites. Add 4 tablespoons of the sugar to the egg yolks and beat with an electric mixer until the mixture is thickened and pale yellow.

Add pandan extract and stir until the color is uniform. Slowly add the flour mixture and the remaining 11/3 cups of the coconut milk to the egg yolks, alternating between the dry and wet ingredients in 3 stages until all the ingredients are used.

Using a spatula, mix until the batter is well incorporated. Thin the batter with 2 tablespoons of water. Stir until combined.

Make sure your hand-held or stand mixer blades are thoroughly washed. Add 1/4 teaspoon salt to the egg whites and beat just until stiff peaks form when you lift the mixer blades (don’t overmix or it will become grainy).

Add the remaining 6 tablespoons sugar. Spoon 1/3 of the egg white mixture into the waffle mixture, then gently stir everything together to soften the batter. Spoon in the rest of the egg whites and gently fold them in to make an airy batter.


Brush the plates of the waffle maker with melted butter for every waffle. Pour a scant 1/2 cup of waffle batter into the center of the waffle maker. Do not overfill or it will spill out the sides. Close the lid and cook the waffle for about 4 minutes until lightly brown. Repeat with remaining batter. Cut each waffle into 4 pieces to serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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