From The Ravenous Couple
One sure sign that you’re in a Vietnamese bakery is the fragrant aroma of fresh pandan waffles, made to order in a flash–hot off the iron, and invariably just in time for you to enjoy as you wait for your banh mi to be stuffed with thit nuong, pate, and pickled vegetables. Pandan (la dua) is an extremely common flavoring herb with the aroma of vanilla and coconut and is often used to flavor many desserts, and goes particularly well with coconut. Steeped like tea, you can also grind the leaves for get pandan juice, a much more potent flavoring and coloring agent. In America however, most pandan is found in the frozen section of Asian markets and does not have the same punch as fresh pandan. Pandan extract can also be used, in combination with a bit of green food coloring.
Banh Kep La Dua
We love kitchen gadets and Kim found this waffle iron for $5 in an after Christmas sale. After making our first batch, this waffle iron literally paid for itself, love it! In this recipe, we cheated and used waffle mix as well as both frozen pandan leaves and extract. Andrea Nguyen has a recipe from scratch. Jun blog has a nice post on making pandan juice if you want to avoid green food coloring.
Read the full article from The Ravenous Couple for the recipe.
