National Dish Vietnam: Banh Kep La Dua (Recipe)
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Step into the sweeter side of Vietnam with Banh Kep La Dua, a charming pandan waffle that is as pretty as it is delicious. Crisp and golden on the outside yet soft and fragrant within, these little waffles glow with the gentle green of fresh pandan and the richness of coconut milk. They are a firm favourite at festivals and family gatherings, and they make a wonderfully easy treat to whip up at home. One bite and you will understand why generations of Vietnamese cooks have cherished this recipe.
About Banh Kep La Dua
Banh Kep La Dua is a traditional Vietnamese dessert celebrated for its distinctive flavour and its pretty green colour. The dish is made mainly from pandan leaves and rice or wheat flour, and it is defined by a wonderfully crisp texture that turns a lovely golden brown on the outside while staying soft and aromatic inside. It is a much-loved snack among children and adults alike, and it is often served at festivals and celebrations across the country.
Ingredients (serves 1–2)
- 200g rice flour or wheat flour
- 200ml coconut milk
- 2 eggs
- 1 tablespoon sugar
- 1 pinch of salt
- 1 handful of fresh pandan leaves, or 1 teaspoon pandan extract
- Oil for the pan
Shopping for the ingredients
The ingredients for Banh Kep La Dua are easy to find in well-stocked Asian supermarkets or online shops. Do try to use fresh pandan leaves, as they give the dessert its authentic flavour. If fresh pandan leaves are hard to come by, pandan extract — usually sold in small bottles — makes a reliable stand-in. For an extra layer of flavour, it is well worth seeking out good-quality coconut milk.
Preparing the dish
Before you start cooking Banh Kep La Dua, it helps to have all your ingredients ready to hand. Begin by mixing the rice or wheat flour with a little water and setting it aside. Blend the fresh pandan leaves with the coconut milk in a food processor, then press the mixture through a sieve to extract the juice. With that done, every component is perfectly prepared and ready to go.
Step-by-step instructions
- Combine the flour, coconut milk, eggs, sugar and salt in a large bowl.
- Add the pandan juice or extract and stir until you have a smooth, lump-free batter.
- Heat a little oil in a non-stick pan over medium heat.
- Pour in a small amount of batter and cook each side for about 2–3 minutes, until golden brown.
- Lift the finished Banh Kep La Dua onto a plate and repeat until all the batter is used up.
Gluten-free / lactose-free version
For a gluten-free version, simply use rice flour instead of wheat flour, and check that all your other ingredients are certified gluten-free. If you would like a lactose-free version, make sure the coconut milk you use is genuinely lactose-free, or swap it for another plant-based milk such as almond or soya milk.
Tips for vegans and vegetarians
To make Banh Kep La Dua vegan, replace the eggs with flax gel or apple sauce. For the flax option, stir 2 tablespoons of ground flaxseed into 6 tablespoons of water and let it swell briefly before using. Alternatively, plain apple sauce works well to give a similar binding effect and keep the batter moist. The same plant-based thinking carries over nicely to a treat like Banh Bo.
More tips and tricks
To boost the flavour of your Banh Kep La Dua, try stirring grated coconut or sesame seeds into the batter. This adds extra texture and a deeper aroma. Be careful not to let the batter sit for too long, as the moist ingredients can otherwise affect the consistency and leave you with a less reliable result.
Adapting the recipe to your taste
If the green colour of pandan is not for you, you can use other natural flavourings such as vanilla or matcha to vary both the taste and the colour. Adjust the amount of sugar to suit your own preference, making the dessert sweeter or less sweet as you like. For an especially crisp texture, spread a thin layer of batter in the pan first and let it begin to crisp before adding more.
Ingredient substitutions
If you cannot find pandan leaves, pandan extract is a handy alternative. Should you run out of coconut milk, you can replace it with regular milk or another plant-based milk. It is also worth experimenting with different types of flour to find the result that best suits your taste — a playful approach that works just as well for a sweet bite like Banh Com.
Drink pairing ideas
Banh Kep La Dua goes beautifully with traditional Vietnamese drinks. Try it with a hot cup of jasmine tea or a refreshing Vietnamese iced coffee. If you are making the dessert for a celebration, a lightly sweet coconut drink is an ideal match that complements the dessert’s flavours perfectly.
Serving and presentation ideas
Serve Banh Kep La Dua on a pretty plate or in a bowl, and decorate it with fresh pandan leaves or toasted coconut flakes. A drizzle of condensed milk or a dollop of coconut cream on top can enhance both the look and the taste. Using colourful little dishes is another lovely way to create a contrasting, eye-catching presentation.
A bit of history
Banh Kep La Dua has its origins in Vietnamese cuisine and has been treasured as a traditional dessert for generations. The use of pandan leaves — sometimes known as Asian vanilla — reflects the rich botanical diversity of Vietnam. Pandan leaves are used throughout much of South-East Asia as a natural flavouring, lending dishes their characteristic green colour and a place at the heart of countless treats in Vietnamese cuisine.
More recipe ideas
Summary: Banh Kep La Dua
Banh Kep La Dua is a special Vietnamese dessert that wins hearts with its unique flavours and its appealing green colour. With the right ingredients and a little preparation, you can make this delicious treat with ease. Alongside the classic version, gluten-free and vegan adaptations offer plenty of ways to tailor the recipe to your own needs. Enjoy Banh Kep La Dua with a well-chosen drink and savour a touch of Asian cooking right at home.
