HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
• Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
• Add the water and evaporated milk to the egg mixture and stir to combine.
• Slowly add the dry ingredients to egg mixture and mix until well combined.
• Stir in the vanilla and vegetable oil.
• Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
• Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
• Transfer the batter to a spouted liquid measuring cup for easy pouring.
• Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
• Serve when the shell has cooled and become crisp, but is still slightly warm.
• Enjoy!