Natural is always a good thing especially with food. This recipe uses coconut and pandan with no added artificial colors or flavorings.
Rice cakes are traditionally made with rice flour, but these are made with all-purpose. Pandan leaves are used as natural coloring and flavoring in these cakes.
Coconut milk custard is layered between pandan pancakes for a delicious variation on Asian tea house pandan waffles. The recipe and preparation steps can be found below. Enjoy this treat straightaway or chilled.
Pandan is a tropical plant from SE Asia. It is used in Vietnamese and other places to flavor rice, bread or desserts, including this delicious honeycomb cake. You can find pandan online or at an Asian supermarket.
This is my Vietnamese inspired Coconut Pandan Sticky Rice with layered mung beans. This is a sticky rice dessert - you can serve warm or eat at room temperature.