Hong Kong Style Egg Waffle Recipe

Prepare the batter

1. In a large mixing bowl, mix the 200 g white cane sugar and 4 large eggs with a whisk until incorporated.
2. Add the rest of the wet ingredients: 59 g evaporated milk, 250 g water, 50 g vegetable oil, and 7.2 g vanilla extract. Whisk until incorporated.
3. In another bowl, combine all the dry ingredients: 180 g all-purpose flour, 73 g rice flour, 15 g tapioca starch, 15 g custard powder, and 10 g double-acting baking powder.
4. Sift the dry ingredients over the wet ingredients bowl.
5. Use a spatula to gently combine all the ingredients. It’s okay if there are a few lumps. Don’t overmix the batter; otherwise, it will create a tough waffle texture. The final batter texture should look like the photo here.
6. Place a towel over the bowl and let it sit on the counter at room temperature for one hour.
7. After one hour of rest, the batter should have little gas bubbles. Mix the batter gently.

Making the egg waffles

1. Heat up the waffle iron over medium heat and then wipe down with vegetable oil to prevent sticking.
2. Add enough batter so that it fills 75% of the mold.
3. Quickly close the lid (and add the clamp over the handles if you want to alleviate your hands cramping from holding it closed), AND immediately turn the pan over so that the batter fills the top and bottom of the pan. Cook for about 5-7 minutes, flipping halfway. You’ll know it’s done cooking when you can smell the waffles and when you open the lid, it is golden brown.
4. TIPS: Keep the pan tightly closed during the entire cooking process. Occasionally, move the pan circularly around the stove so it heats evenly.
5. Open the lid and check to see if the waffle is golden brown. It’s okay if it sticks to one side. Use a pair of tongs or a fork to gently lift the waffle from the pan and transfer it to a cooling rack in a sheet pan. If you are molding the egg waffle into a cone, do so now before it sets. Allow the waffle to rest on a rack for at least 2-3 minutes. It should get crispier as it cools.
6. Close the pan and allow the pan to preheat for at least 30 seconds. Mix the batter if it needs it. Repeat steps 3-5 with the next batch of waffles. In later batches, you may need to turn down the heat to prevent burning.