How To Make Hong Kong-Style Egg Waffle
Treat your tastebuds with a fluffy and sweet Hong Kong-style egg waffle that’s made using tapioca starch, custard powder, and evaporated milk.
Serves:
Ingredients
- 1cupall purpose flour,,plus 2 tbsp
- 2tspbaking powder
- 1tbspcustard powder
- 3tbsptapioca starch,plus 1½ tsp
- 2large eggs
- ½cupsugar,plus 3 tbsp
- ½cupwater,plus 2 tbsp
- 1tbspevaporated milk,plus 2¼ tsp
- 1tspvanilla extract
- 2tbspvegetable oil
- oil,for greasing waffle machine
Instructions
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In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
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Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously for about 5 minutes until the sugar is dissolved and the mixture has thickened slightly.
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Add the water and evaporated milk to the egg mixture and stir to combine.
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Slowly add the dry ingredients to egg mixture and mix until well combined.
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Stir in the vanilla and vegetable oil.
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Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
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Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
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Transfer the batter to a spouted liquid measuring cup for easy pouring.
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Set an egg waffle machine and set it to 400 degrees F. Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown.
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Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
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Serve when the shell has cooled and become crisp but is still slightly warm. Enjoy!
Nutrition
- Calories: 475.25kcal
- Fat: 16.03g
- Saturated Fat: 2.26g
- Trans Fat: 0.09g
- Monounsaturated Fat: 9.73g
- Polyunsaturated Fat: 3.13g
- Carbohydrates: 73.69g
- Fiber: 1.13g
- Sugar: 34.85g
- Protein: 9.15g
- Cholesterol: 130.46mg
- Sodium: 301.41mg
- Calcium: 272.41mg
- Potassium: 118.08mg
- Iron: 2.99mg
- Vitamin A: 59.62µg
- Vitamin C: 0.10mg
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