A Guide to Bánh Kẹp Lá Dứa

Fact: Bánh kẹp lá dứa is an ideal home-made treat, especially with an electric maker.

#98 in Vietnam

Bánh Kẹp Lá Dứa: Basic Information

Pronunciation

bahn kem la doo-a

Alternative Name(s)

Bánh tàn ong lá dứa, bánh tổ ong lá dứa

Dish Type

Snacks

Course

Non-course dish

Mealtime

Anytime

Popular Variations

Bánh Kẹp Lá Dứa: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Bánh Kẹp Lá Dứa: Ingredients and Preparation

Main Ingredients

All-purpose flour, tapioca flour, eggs, coconut milk, pandan leaves, sugar

Main Cooking Method

Baking

Preparation Process

Mixing ingredients for the batter, preheating the waffle maker, pouring and baking the batter.

Bánh Kẹp Lá Dứa: A Deep Dive

Cultural Significance

A favorite Vietnamese snack with pandan leaves

Taste

Sweet

Texture

Slightly crispy on the outside with a soft, slightly chewy interior

Aroma

Fragrant with a mild scent of pandan and coconut

Color

Green-yellowish

Serving Style

In individual waffles, often cut into smaller pieces

Serving Temperature

Warm or hot

Accompaniment

Often enjoyed on its own or with toppings or tea/coffee

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegetarian

Calories

Unspecified

Popularity

Vietnam

Popular Similar Dishes

Egg Waffle
Potato Waffle
Moffle
Krumkake
Pizzelle

Popular Dining Area

Vietnamese households or dessert cafes

Bánh kẹp lá dứa is a Vietnamese-style waffle (called bánh kẹp) made from the batter of all-purpose flour, tapioca flour, eggs, coconut milk, pandan leaves (called lá dứa), and sugar.

It is baked in a traditional, special waffle maker, where the better is cooked between two shallow plates to create a specific shape, form, and size.

The overall shape of bánh kẹp lá dứa is round, but it has many square honeycomb-like patterns on the surface.

That’s why it is called “bánh tàn ong” or “bánh tổ ong” in Vietnamese, where “tổ ong” refers to honeycomb.

When mentioning “bánh kẹp” or “bánh tàn/tổ ong”, many Vietnamese think that those are made from a black, cast iron mold and cooked over fire.

Unlike the pandan-infused recipe like this bánh kẹp lá dứa, these classic versions don’t contain pandan, resulting in their typically golden color.

Plus, there’s a distinct difference in thickness between these Vietnamese-style waffles to other Western counterparts.

The Vietnamese version is very thin and crispy, while other Western versions are denser and thicker which are typically made from an electric maker.

Today, many Vietnamese choose an electric maker to prepare bánh kẹp lá dứa since it is easy and convenient to use. So it can be seen as a fusion delight affected by Western cooking methods.

But in case you don’t know where to start, you should check the next section to find out step-by-step guidance for making it with your maker.

In addition, you’ll unveil the benefits and drawbacks of these Vietnamese pandan waffles and other inquiries often associated with them. I also suggest some delicacies that resemble this waffle.

Key Points

Bánh kẹp lá dứa comprises a mixture of all-purpose flour, tapioca flour, eggs, coconut milk, pandan leaves (to get the extract), and sugar.
It has a round shape with honeycomb patterns, baked in a special mold.
Nowadays, many opt for modern electric waffle makers due to their convenience.

Bánh Kẹp Lá Dứa Images

How To Prepare Bánh Kẹp Lá Dứa by An Electric Maker?

Here, you’ll learn the basic steps to make these Vietnamese pandan waffles using an electric maker. There are five easy-to-follow steps as below.

Step 1: Making the Batter

Combine flour, sugar, eggs, coconut milk, and pandan extract in a bowl. Whisk together until smooth, ensuring there are no lumps.

Step 2: Preheating the Electric Maker

Preheat your electric waffle maker according to the manufacturer’s instructions, typically until a light indicates it’s ready for use.

Step 3: Pouring the Batter

Spread a thin layer of melted butter on the preheated maker plates. Pour an appropriate amount of batter onto it. Ensure the batter is evenly distributed to cover the waffle plates.

Step 4: Cooking the Waffles

Close the lid of the maker. Cook until the waffles are set. It usually takes about 3 to 5 minutes, depending on the heat of the maker.

Step 5: Removing the Waffles

Open the waffle maker carefully. Gently remove the waffles using a spatula or fork. Serve hot with your favorite toppings (e.g., fresh fruit, whipped cream, ice cream), if desired.

In the following section, you can learn more about this delight through its advantages and disadvantages.

Pros and Cons of Eating Bánh Kẹp Lá Dứa

Below are some key good and bad sides of pandan-infused waffles in Vietnam.

Pros

Aromatic: The pandan extract offers a pleasant, sweet fragrance.
Enjoyable Texture: It is slightly crispy on the outside with a soft, slightly chewy interior.
Convenient and Quick: Easy to prepare, especially with an electric waffle maker, making it a quick treat.

Cons

Calorie-Dense: Being a sweet treat, they can be high in calories, especially if consumed in large quantities.

Coming up, it’s critical to check other frequently asked questions regarding this treat.

Bánh Kẹp Lá Dứa FAQs

The green color comes from pandan extract, which is derived from the leaves of the pandan plant.

In fact, the original bánh kép is a common street food sold by women carrying small shoulder poles, with a charcoal stove and a pair of handheld molds. Bánh kẹp lá dứa tends to be a home-made treat made by a convenient electric maker.

It’s best enjoyed fresh, but it can be stored in an airtight container at room temperature for a day

Traditional recipes include all-purpose flour, so it is not gluten-free. However, gluten-free flour can be used as a substitute.

Yes. Grated coconut can be an ideal addition to the batter.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.