RECIPE: Bánh Kẹp Lá Dứa
1/2 cup Sugar
3/4 cup All Purpose Flour
1 cup Tapioca Flour
1 tablespoon Rice Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Flavoring Essence Pandan
1/2 tsp Pandan Paste
1 can 14 oz Savoy Coconut Cream
2 tablespoons Butter, melted
In a mixing bowl, mix eggs with sugar until creamy. Set aside.
In another mixing bowl, combine dried ingredients and mix well. Stir in wet ingredients and egg mixture until smooth.
Transfer the mixture into the waffle/pancake pen.
Preheat waffle iron.
Pour mix onto hot waffle iron.
Cook for a minute or until golden brown.
Let it cool down a little bit then serve. Any left over, you can freeze it for a few weeks. To make it crispy again, just reheat it to a crisp in the toaster oven.