[ Prep Time: 15 min | Cooking Time: 5 min | Serving: 4 ]
Egg waffle, also known as bubble waffle, is one of the most popular street foods in Hong Kong. The batter is sweet, resembling a pancake batter. When cooked in the special egg waffle iron, it is crispy outside and the egg puffs themselves are light and fluffy.
140 g Cake Flour
100 g White Sugar
30 g Tapioca Starch
10 g Baking Powder
1 Tbsp Custard Powder
30 g Evaporated Milk
150 mL Water
25 g Vegetable Oil
5 Drops Vanilla Extract
1. In a bowl, mix egg (2 pcs) and white sugar (100 g).
2. Add evaporated milk (30 g) and stir to combine.
3. Add water (150 mL) gradually and mix well.
4. Sift together the cake flour (140 g), tapioca starch (30 g), baking powder (10 g) and custard powder (1 tbsp).
5. Slowly add the dry ingredients to the egg mixture and mix until well combined to form a smooth batter.
6. Stir in vegetable oil (1 tbsp) and vanilla extract (5 drops).
7. Pour the batter through a mesh strainer.
8. Cover with cling film and refrigerate for 1 hr.
9. Warm up the batter to room temperature 30 min before cooking.
10. Preheat the egg waffle machine to 180℃ for 15 min.
11. Transfer the batter (150 mL) to a measuring cup.
12. Add the batter (150 mL) to the machine, filling up the mould. Close the mould and then flip and cook for 2½ min. Flip to the other side of the mould and cook for another 2½ min then transfer it on a cooling rack.
13. Serve when the egg waffle has cooled and become crispy outside.
When using a new egg waffle mould, thoroughly wash and clean the mould then use it to make an egg waffle two to three times until the egg waffles can be removed from the mould easily. Discard all initial egg waffles batches.
It is important to let the egg waffle cool down for a while before serving for it to become crispy.