Hong Kong Egg Waffles
A Chinese snack built around all-purpose flour and custard powder — on the table in 25 minutes.
✓ USDA-verified nutrition data
380 calories
8g protein
64g carbs
11g fat
1g fiber
Ingredients
- 1 cup All-purpose flour
- 2 tbsp Custard powder
- 2 tbsp Tapioca starch
- 2 Eggs
- 0.5 cup Sugar
- 0.5 cup Evaporated milk
- 0.5 cup Water
- 1 tsp Baking powder
- 1 tsp Vanilla
- 2 tbsp Peanut oil
Steps
- Whisk the dry ingredients, then whisk in the eggs, evaporated milk, water, vanilla, and oil into a smooth, pourable batter. Rest 15 minutes.
- Heat the bubble waffle iron well and brush both sides with oil. A hot iron is what gives the crisp shell.
- Pour in just enough batter to fill the bubbles without overflowing, close, and cook 3 minutes, flipping once halfway.
- Open to reveal the honeycomb: crisp golden bubbles, soft and custardy inside.
- Serve hot, plain or with a dusting of sugar. Tear off the bubbles one by one — that is the entire ritual.