📝 About This Recipe
Transport yourself to the bustling streets of Kowloon with these iconic Hong Kong Egg Waffles, known for their unique bubbly shape and irresistible contrast of textures. Each 'egg' features a crisp, golden-brown shell that gives way to a soft, custardy interior with a fragrant hint of vanilla and evaporated milk. This recipe captures the nostalgic essence of authentic Cantonese street food, delivering a snack that is as fun to pull apart as it is to eat.
🥗 Ingredients
Dry Ingredients
- 140 grams All-purpose flour (sifted)
- 28 grams Tapioca starch (provides the characteristic chewiness)
- 15 grams Custard powder (for color and aroma; can substitute with cornstarch and extra vanilla)
- 1.5 teaspoons Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 2 pieces Large eggs (at room temperature)
- 100 grams Granulated sugar
- 30 milliliters Evaporated milk (adds a rich, creamy depth)
- 140 milliliters Water (room temperature)
- 28 grams Vegetable oil (neutral oil like canola or grapeseed)
- 1 teaspoon Vanilla extract
👨🍳 Instructions
-
1
In a medium mixing bowl, whisk together the sifted all-purpose flour, tapioca starch, custard powder, baking powder, and salt until perfectly combined.
-
2
In a separate large bowl, beat the 2 eggs and granulated sugar together with a whisk or electric mixer until the mixture becomes pale, fluffy, and slightly thickened.
-
3
Slowly pour the evaporated milk, water, and vanilla extract into the egg mixture, whisking gently to combine.
-
4
Gradually add the dry ingredient mixture to the wet ingredients. Whisk continuously until the batter is smooth and free of large lumps. Do not overmix; a few tiny lumps are okay.
-
5
Stir in the vegetable oil. Ensure the oil is fully incorporated into the batter so it doesn't separate during cooking.
-
6
Crucial Step: Cover the batter and let it rest in the refrigerator for at least 30 minutes (or up to 1 hour). This allows the starch granules to hydrate and the air bubbles to settle for a better texture.
-
7
Preheat your egg waffle maker (electric or stovetop). If using a stovetop pan, heat both sides over medium-low heat. Lightly brush or spray both sides of the mold with a tiny amount of oil.
-
8
Give the rested batter a quick stir. Pour about 3/4 cup of batter into the center of the preheated mold, ensuring most of the 'egg' holes are filled.
-
9
Close the mold quickly and immediately flip the entire waffle maker over. This ensures the batter flows into the other half of the spheres, creating the hollow-yet-full 'egg' shape.
-
10
Cook for 2-3 minutes on the first side, then flip back and cook for another 2 minutes. The waffle is done when the exterior is a deep golden brown and feels crisp to the touch.
-
11
Carefully remove the waffle using a spatula or wooden skewer. It will be soft at first but will crisp up significantly as it cools.
-
12
Place the waffle on a wire cooling rack or use a handheld fan to blow air onto it for 30 seconds. This 'shocks' the waffle into staying crispy rather than becoming soggy from steam.
💡 Chef's Tips
Always rest your batter; this is the secret to the perfect 'QQ' (chewy) texture found in Hong Kong. If using a stovetop iron, keep the heat consistent—medium-low is best to prevent burning while ensuring the inside cooks through. Don't over-oil the pan; a light mist is enough, as too much oil will fry the batter rather than bake it. Use a small fan or even a piece of cardboard to fan the waffle immediately after it comes out of the iron to achieve maximum crispness. For a chocolate version, replace 15g of flour with high-quality cocoa powder.
🍽️ Serving Suggestions
Serve classic style: plain and warm, pulled apart one 'egg' at a time. Create a 'Waffle Sundae' by curving the warm waffle into a cone shape and filling it with vanilla bean ice cream and fresh berries. Drizzle with condensed milk or chocolate syrup for an extra touch of sweetness. Pair with a hot cup of Hong Kong-style silk stocking milk tea for the ultimate afternoon tea experience. Top with a sprinkle of toasted coconut flakes or crushed peanuts for added crunch.