We all know waffles, right? A light, slightly eggy cake cooked in a waffle iron so that it’s crispy on the outside and tender on the inside. We enjoy it with a pat of butter and real maple syrup. Some people eat waffles with fried chicken as a savory Southern twist.
The Southeast Asians put their own twist on the waffle by adding a bit of pandan extract to the batter. Pandan, or screwpine, is a tropical plant that has fans of long, green leaves that, when cooked, imparts a sweet, pleasingly fragrant aroma to whatever it is cooked with. We used whole pandan leaves to infuse our nasi lemak coconut rice dish.
Here’s a pandan waffle recipe that makes a delicious breakfast, snack or dessert so good, you won’t want to stop eating them. It is a tried and true recipe, something we make quite often. The recipe comes from food blogger Andrea Nguyen of Viet World Kitchen, who is the author of “Into the Vietnamese Kitchen“.
