Hong Kong Egg Waffles with Custard Powder

What you need

• 120 g (1 cup) all-purpose flour
• 30 g (1/4 cup) tapioca starch
• 10 g (1 tbsp) custard powder
• 1 1/2 tsp baking powder
• 1 pinch salt
• 2 large eggs
• 60 g (1/4 cup) granulated sugar
• 60 ml (1/4 cup) evaporated milk
• 140 ml (1/2 cup + 1 tbsp) water
• 1/2 tsp vanilla extract
• 1 tbsp neutral oil, plus extra for the iron

Method

Restated from the original video

1. 1

   Whisk the eggs, sugar, evaporated milk, water, vanilla and 1 tbsp of the neutral oil until the sugar dissolves.

2. 2

   In another bowl, mix the flour, tapioca starch, custard powder, baking powder and salt. Sift over the wet mixture and whisk until smooth.

3. 3

   Pour the batter through a sieve into a jug. Chill for at least 30 min, or overnight.

4. 4

   Heat both sides of an egg waffle iron over medium-high heat for 1 min, or preheat an electric one. Brush the moulds with neutral oil.

5. 5

   Reduce the flame to medium-low. Pour in batter to fill about three-quarters of the moulds and close the iron.

6. 6

   Cook until golden, 2-3 min per side on a stovetop iron, flipping halfway. An electric iron takes 4-5 min. Open the iron briefly midway to let the steam out.

7. 7

   Lift the waffle out with a bamboo skewer. Serve flat, or roll it into a cone while hot.

8. 8

   Let it crisp for 1 min and eat while warm.

Imported from fromfood2fit.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.