Cách làm bánh pandan singapore

Đăng vào Tháng Tư 5, 2015 | Bởi

Cái món “giun” xanh dẻo dẻo dai dai này đã từng một thời lũng đoạn ví tiền của mình. Hồi đấy cứ vừa ăn vừa nghĩ sao “người ta” giỏi thế, siêu thế, nghĩ ra cái món ngon dã man thế này. Trời mùa Hè nóng nực, làm một muỗng thơm thơm, dai dai, giòn sần sật hòa trong cốt dừa béo ngậy, cứ phải nói là ….sướng lịm người đi ý ;;)

Sau này đi học xa nhà, hoàn cảnh đưa đẩy, nhớ đồ ăn cũ mà chẳng biết mua ở đâu nên lại phải lọ mọ lên mạng tìm hiểu rồi tự lăn vào bếp. Tìm công thức mới biết hóa ra món “giun”  này cũng có nhiều phiên bản. Bản truyền thống của Thái Lan được làm từ bột gạo hòa với bột đậu xanh. Sản phẩm là thạch mềm tan, hơi giống như bún gạo của mình (nếu mình không nhầm thì phiên bản chị em sinh đôi của món này ở Việt Nam là chè bánh lọt). Còn Lod Chong bản Singapore thì làm từ bột năng (tapioca starch), cho thạch giòn và dai dai, có thể ăn chỉ với nước đường và nước cốt dừa, hoặc làm một thành phần trong chè thập cẩm, chè Thái (với các loại hoa quả) hay chè sương sa hạt lựu.

Chè sương sa hạt lựu :) 

Mỗi phiên bản có một kiểu ngon khác nhau, nhưng mình thì vốn nghiện các kiểu vị dai giòn nên có “ưu ái” Lod Chong Singapore hơn một chút. Lod Chong Singapore không quá khó làm, nguyên liệu cũng rất đơn giản, hoàn toàn có thể tự làm tại nhà được. Vì hôm vừa rồi có rất nhiều bạn bè nhắn hỏi cách làm món thạch “giun” này tại FB của SD nên mình viết lại công thức ở đây để bạn nào cần thì có thêm một “tài liệu tham khảo” nhé.

Nguyên liệu 

Nguyên liệu của món thạch “giun” này rất đơn giản, chỉ gồm bột năng và nước. Thường không có tỉ lệ cụ thể vì khi làm tùy điều kiện mà người làm sẽ điều chỉnh cho phù hợp. Nếu các bạn cần định lượng để áng chừng thì với mỗi 100 gram bột năng (tapioca starch), chúng ta dùng khoảng 120 – 130 ml nước nhé.

Nước làm món này thường là nước lá dứa (lá nếp – pandan leaves). Nước này có thể vắt từ lá dứa tươi (các bạn xem cách làm cụ thể tại đây) hoặc dùng một vài giọt chiết xuất lá dứa (pandan paste/  pandan extract, mình thấy ở các chợ châu Á bên này đều có bán khá nhiều loại chiết xuất này).

Cách làm

……

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thật ra thì đoạn trên này là viết từ tối hôm qua, định sáng hôm nay gõ nốt các bước công thức, nhưng khi làm để chụp ảnh thì mình thấy nếu quay clip sẽ dễ hình dung hơn, cho nên kết quả là hôm nay thay vì đọc, chúng mình “đổi món”, chuyển qua YouTube ngó cách làm nhé ;) 

Nếu không xem được clip tại blog thì các bạn có thể xem trực tiếp tại đây nha: https://youtu.be/xZXZ7CAEYPg

Thạch sau khi làm xong thì ngâm trong nước lạnh. Dùng với nước đường và nước cốt dừa,  hoặc trộn cùng các loại chè đậu, chè hoa quả khác…

Whip up a batch of Vietnamese style Pandan Waffles in less than 15 minutes. Chewy, fluffy and a little bit crispy, these bright green waffles are filled with coconut and pandan flavours.

Why We Love This

Just like regular pancakes, these coconut pandan waffles are almost effortless to make, so you can enjoy a delicious hot breakfast without the fuss. Just add all your batter ingredients, give them a good mix, and you’re ready to pour and flip! No toppings required (unless you want to of course).

Recreate this classic Vietnamese street food treat right in your own kitchen. The sweet coconut and delicate pandan flavour really set these waffles apart from their everyday counterparts, not to mention their intriguing golden green colour!

Related: Serabi Kuah – Indonesian Coconut Pancakes / Poffertjes – Dutch Mini Pancakes

What are Pandan Waffles? 

Pandan waffles are a beloved street food snack in Vietnam, where they go by the name of Banh Kep La Dua. You’ll usually find them being cooked in waffle irons over hot coals, before being eaten by hand with no need for extra toppings.

They’re similar to regular waffles, except for a couple of key differences – they’re made with coconut milk instead of regular milk, and they’re flavoured with pandan extract, giving them an aromatic hit of flavour sometimes known as the ‘Vanilla of the East’.

When served in restaurants, you’ll usually find them smothered in ice cream and cream. Others also love to make it even sweeter by drizzling condensed milk over the top.

Fun fact: In Vietnamese, the word Bánh refers to any kind of cake or bread, so you’ll come across this word a lot in Vietnamese cuisine. It can refer to sweet and savoury dishes – such as Banh Xeo (Crispy Rice Flour Pancakes) to Vietnamese Pizza (Banh Trang Nuong).

What You’ll Need

This recipe calls for basic staple ingredients like self raising flour, butter, eggs and sugar, but there are also a couple of extra items you’ll need:

• Pandan – Some recipes call for fresh pandan extract, but to keep things simple we use the popular pasta pandan flavouring. It stores well, and is easy to find at Asian supermarkets or online. It’s a surprisingly versatile little ingredient which you can use for sweet treats like Klepon (Coconut Rice Cakes), Dadar Gulung (Rolled Pancakes) or Seri Muka (Steamed Layer Cake), or savoury dishes like Thai Pandan Chicken.
• Coconut Milk – We use canned coconut milk, but you can also use coconut cream which is just a bit thicker in texture. Both have a deliciously rich coconut flavour. Either way, we recommend buying unsweetened so that you can control the sweetness levels yourself.

How to make at home:

• 1.
• 2.

To make the batter:

1. Add the self raising flour, sugar, cornstarch, coconut milk and regular milk into a bowl and give everything a good stir.
2. Then add the egg, vanilla essence, pandan flavouring and melted butter and stir until combined. The batter should be nice and thick.

• 3.
• 4.

To cook the waffles:

1. Set the waffle maker to medium high heat, or place your waffle iron on the stove over a medium high heat. Spray with cooking oil spray or baste with butter or oil.
2. Pour in enough batter to cover the base iron plate, then immediately close the lid and flip over to make sure the batter is evenly distributed.
3. Cook for 3-4 minutes each side, then check to make sure the waffle is cooked to your desired level of crispiness.

Wandercook’s Tips

• For the best waffle shape, pour in the batter and really make sure it covers the entire bottom plate. Then immediately flip the waffle iron. This is important as it will make sure the batter coats the entire iron on both sides and your waffle won’t turn out flat or lumpy on one side. We love using our electric waffle maker which has it’s own stand so you can flip the waffles with a twist of the handle.
• Cooking spray is the easiest way to oil the waffle iron, but you can also baste with oil or butter if you prefer. Either way, make sure to oil both the top and bottom irons to stop the batter from sticking. Do this between every waffle.
• We recommend serving with drizzles of condensed milk, which is a thick sweet syrup that goes perfectly with waffles! Condensed milk is usually sweetened, so you don’t need to use much.

FAQs

Can I make the batter in advance?

Yes, the batter stores well for up to a week when stored (covered) in the fridge. Make sure to give it a good stir just before using as the batter may have settled during storage.

Can I freeze waffles?

Waffles can be frozen for up to three months when stored in a freezer-safe bag or container. Make sure to squeeze out as much air as possible to avoid freezer burn.

Can I reheat my waffles?

Pop them in the oven for 10-15 minutes on a baking tray lined with baking paper. You can cover them with foil to stop them drying out. Alternatively, you can also reheat them in your waffle maker. Cooking time will vary depending on your heat setting, so check them carefully while cooking to avoid burning them.

Can I use coconut cream instead of coconut milk?

Yes, we’ve used both when making these waffles. Coconut cream will be a little thicker and give a slightly more intense coconut flavour.

Variations & Substitutes

• For extra texture, you can add a 1/2 cup of coconut flakes to the batter.
• If using all purpose flour / plain flour instead of self raising flour, add in 1 tsp of baking powder for every 1 cup of flour.
• Cornstarch can be substituted with tapioca starch or rice flour.
• You can flavour the waffle batter with pandan extract (normally a clear liquid), pandan flavouring (a green paste) or pandan juice made from fresh or frozen pandan leaves that are blended with water and then strained.
• If you don’t have pandan flavouring, you can leave it out. Just add an extra tsp of vanilla essence.
• If you really enjoy the colour and flavour of pandan, you can double the amount of pandan flavouring in this recipe.

Want more tasty pancake recipes? These are some of our favourites:

• Dan Bing Recipe – Taiwanese Egg Pancakes (蛋餅)
• Okonomiyaki – Japanese Savoury Pancakes
• Crispy Korean Seafood Pancake – Haemul Pajeon
• Dadar Gulung – Indonesian Coconut Pancakes

★ Did you make this recipe? Please leave a star rating below!

Whip up a batch of Vietnamese style Pandan Waffles in less than 10 minutes. Chewy, fluffy and a little bit crispy, these bright green waffles are filled with coconut and pandan flavours.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Breakfast

Cuisine: Vietnamese

Servings: 3 waffles

Calories: 524kcal

Cost: $5

• ▢

• ▢ 1 cup self raising flour
• ▢ 1/2 cup sugar
• ▢ 1 tbsp cornstarch / cornflour
• ▢ 1 cup coconut milk
• ▢ 1/2 cup milk
• ▢ 1 egg
• ▢ 1 tbsp butter
• ▢ 1 tsp vanilla essence
• ▢ 1/2 tsp pandan flavouring
• ▢ cooking oil spray or baste with butter or oil

To make the batter:

• Add the self raising flour, sugar, cornstarch, coconut milk and regular milk into a bowl and give everything a good stir.

  1 cup self raising flour, 1/2 cup sugar, 1 tbsp cornstarch / cornflour, 1 cup coconut milk, 1/2 cup milk

• Then add the egg, vanilla essence, pandan flavouring and melted butter and stir until combined. The batter should be nice and thick.

  1 egg, 1 tsp vanilla essence, 1/2 tsp pandan flavouring, 1 tbsp butter

To cook the waffles:

• Set the waffle maker to medium high heat, or place your waffle iron on the stove over a medium high heat. Spray with cooking oil spray or baste with butter or oil.

  cooking oil spray

• Pour in enough batter to cover the base iron plate, then immediately close the lid and flip over to make sure the batter is evenly distributed.

• Cook for 3-4 minutes each side, then check to make sure the waffle is cooked to your desired level of crispiness.

• Waffle shape – For the best shape, pour in the batter and really make sure it covers the entire bottom plate. Then immediately flip the waffle iron. This is important as it will make sure the batter coats the entire iron on both sides and your waffle won’t turn out flat or lumpy on one side. 
• Cooking spray – This is the easiest way to oil the waffle iron, but you can also baste with oil or butter if you prefer. Either way, make sure to oil both the top and bottom irons to stop the batter from sticking. Do this between every waffle.
• Toppings – We recommend serving with drizzles of condensed milk, which is a thick sweet syrup that goes perfectly with waffles! Condensed milk is usually sweetened, so you don’t need to use much. Other popular toppings include ice cream, cream and fresh strawberries.
• Texture – For extra texture, you can add a 1/2 cup of coconut flakes to the batter.
• Flour – If using all purpose flour / plain flour instead of self raising flour, add in 1 tsp of baking powder for every 1 cup of flour.
• Cornstarch – can be substituted with tapioca starch or rice flour.
• Pandan – You can flavour the waffle batter with pandan extract (normally a clear liquid), pandan flavouring (a green paste) or pandan juice made from fresh or frozen pandan leaves that are blended with water and then strained. If you don’t have pandan flavouring, you can leave it out. Just add an extra tsp of vanilla essence. If you really enjoy the colour and flavour of pandan, you can double the amount of pandan flavouring in this recipe.

Nutrition Facts

Pandan Waffle – Bánh Kẹp Lá Dứa

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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