Hong Kong Egg Waffle

Method

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1. Whisk the eggs and sugar together until pale, 2 minutes.

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2. Whisk in the evaporated milk, water, oil and vanilla.

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3. Sift the flour, tapioca starch, custard powder, baking powder and salt over and whisk to a smooth batter the thickness of double cream.

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4. Cover and rest the batter 1 hour at room temperature.

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5. Heat an egg waffle iron until it is properly hot and brush both plates generously with oil.

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6. Pour in enough batter to cover the plate and close the iron immediately.

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7. Flip it over at once, then flip again after 30 seconds, and continue turning every 30 seconds for 4 minutes.

   Mark done Start 4 min timer

8. Open it when the waffle is golden and lifts away cleanly.

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9. Lay it on a rack, curved side up, and let it crisp for 1 minute before rolling it into a cone or tearing it apart.

   Mark done Start 1 min timer

Chef’s Tips

• An hour of resting. Unrested batter cooks up chewy.
• Oil both plates and flip immediately, then keep turning.
• Cool on a rack for a minute — that is when it crisps.

Pairing Suggestions

• Hong Kong milk tea
• Condensed milk
• Eaten walking

Storage & Reheating

None. It is crisp for about five minutes and that is the point.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.