Hong Kong egg waffles
Hong Kong egg waffles, from above
Non vegEggHong Kong

Hong Kong egg waffles

Bubble shaped waffles, crisp shells and chewy middles. Hong Kong's street snack, tear and share.

30 minTime
12 gProtein each
mildSpice
Gai daan jai2 chapters · 1 min read

Make it your way

Grandma's wayHong Kong street style egg waffles with evaporated milk and custard powder.
The original
447kcalsame
12 gproteinsame
1 gfibresame
30minutessame

Hong Kong egg waffles.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maida (all-purpose flour, plain flour)1 cup
Tapioca starch2 tbsp
Custard powder1 tbsp
Baking powder1½ tsp
Sugar⅓ cup
Egg2
Evaporated milk⅔ cup
Water¼ cup
Cooking oil (vegetable oil)1½ tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Method

4 steps
  1. 1Whisk the dry ingredients, then the eggs, evaporated milk, water, oil and vanilla until smooth.
  2. 2Rest the batter 20 minutes.
  3. 3Heat the egg waffle pan on both sides and grease. Pour batter to fill the cells, close and flip at once.
  4. 4Cook 2 to 3 minutes per side until golden. Open and cool on a rack for a minute.
Serve it like this

Fold the waffle into a cone in a paper sleeve, or tear into bubbles on a plate. Serve warm, with milk tea.

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Make it a meal

What goes with Hong Kong egg waffles: a bread or rice, a side, something to drink and something sweet.

On the side Hong Kong borscht120 min
On the side Steamed spare ribs with black bean40 min
A little snack Curry fish balls20 min
To drink Hong Kong milk tea15 min
To drink Bubble tea40 min
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