Pandan Waffle (Bánh Kẹp Lá Dứa)

I still remember, Pandan waffle was a favorite snack that most of the kids enjoyed in my neighbor.  It can be served as a breakfast dish. Wrap the sticky rice with the waffle and sprinkled it with shredded coconuts, sugar mixed with a little bit of salt, and ground peanuts.  It's very delicious! Now, it has become a favorite dish on my kids' breakfast menu.

Ingredients

• 2 Eggs
• 2 cups All-Purpose Flour
• 1/4 cup of tapioca flour
• 4 teaspoons Baking Powder
• 1/2 cup sugar 
• a pinch of salt
• 1 can (14oz) coconut milk 
• 2 tbsp of melted butter
• 1/2 cup vegetable Oil
• 2 tablespoon condensed milk
• 1/8 cup of whole milk
• 1/2 teaspoon Pandan Extract
• 2-3 drops of green food coloring

Directions:

1. In a large mixing bowl, whisk together all dry ingredients. 
2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.  Beat whites with hand mixer until moderately stiff; set aside. 
3. Add coconut milk, melted butter, oil, condensed milk, whole milk, pandan extract and green food coloring to dry ingredient mixture and blend. 
4. Fold stiff egg whites into mixture. 
5. Ladle mixture into hot waffle iron and bake.

Tip:
To save time in the morning, make waffles in advance and freeze in a freezer gallon-sized bag.  To reheat, toast on the defrost setting and serve.