Hong Kong Egg Waffles

Hong Kong Egg Waffle (Adapted from La Cuisine De Veronica)

3 batches


– 5 ounces cake flour

– 1 ounce potato starch or tapioca starch

– ½ ounce plus ¼ teaspoon custard powder

– ¼ ounce baking powder

– 5 ounces sugar

– 2 large eggs

– 140 milliliter water

– 2 tablespoons evaporated milk

– 2 tablespoons vegetable oil


In a large bowl, sieve together the flour, potato starch, custard powder, and baking powder.
In a medium bowl, whisk the eggs and sugar together until blended. Add evaporated milk and water. Whisk until completely blended and foamy.
Pour about ½ cup of egg mixture into the flour mixture and whisk until the liquid has been absorbed. Add 1 more cup and whisk again until absorbed. While whisking, slowly add the rest of the egg mixture. Whisk until smooth. Add vegetable oil and whisk until blended. Let the mixture rest at room temperature for 1 hour.
Line a baking sheet with aluminum foil. Set it next to the stove.
Preheat both molds over medium heat until very warm. Turn the heat to medium-low. Spray the inside of the molds with cooking spray. Lay one mold on top of the prepared baking sheet. Pour batter into the mold until about 90% full. Place the other unfilled mold over the filled mold. Lift and keep in above the baking sheet. To spread the batter evenly on the bottom mold, tilt gently. By keeping both molds together, flip the whole thing upside down. Tilt the mold again. Return the molds to the stove over medium-low heat. Cook for 2 – 3 minutes or until golden brown, flip over and cook for another 2 – 3 minutes or until golden brown. Remove the waffle with tongs and transfer to a cooling rack. Cool for 2 minutes. Serve immediately.

Nordic Ware makes egg waffle pan. The size is not exactly the same as the traditional Hong Kong ones, but close enough. You maybe able to find a traditional one on Ebay.
Potato starch or tapioca starch can be found in most grocery stores in the flour isle. I use Bob’s Red Mill.
Custard powder can be found on Amazon or some grocery stores. I have seen them in Bristol Farms.
Use good fresh eggs. Better eggs give better flavors for the waffles.
The waffles should be very easy to remove when cooked.
Cooling part is essential. It lets the crust to crisp up.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s