Directions

To Prepare Hong Kong Egg Waffles

1. Sift flour, custard powder, baking powder and tapioca flour together and set aside.
2. Place eggs and sugar in mixing bowl with balloon whisk attached to mixer. Whisk at medium speed until light and foamy.
3. Strain egg mixture into another bowl. Wash and dry mixing bowl. Pour the mixture back into mixing bowl.
4. Add water, evaporated milk, oil and vanilla extract into the egg mixture. Whisk for a min.
5. Add in the dry flour mixture and whisk till you get a thick but flowing batter. Strain again and set aside to rest for 30 mins.
6. Heat up egg waffle iron pan on both sides. Brush oil into cavities. Use a kitchen napkin to soak up excess oil.
7. Fill approximately 120ml batter into a measuring cup (this will depend on size of waffle pan) and pour all around the pan filling all cavities. Quickly close pan and flip over so the batter will flow and cover the other side of the pan. Cook for 2-3 mins under low-medium heat.
8. Flip and cook for another 2-3 mins. Check browning on each side before removing from pan.
9. Place cooked waffle onto wire rack for a few secs and quickly fold and place into a cup. Continue with the balance batter.