Egg-shaped waffles are one of the most popular and delicious street foods in Hong Kong. They look like golden honeycombs and have a rich flavor of cake. Actually they are hollow and you can enjoy them with your favorite topping; but you can also eat them as they are because they have a distinct flavorful texture with a crisp shell outside and softness inside.
As per the available information, these delicious waffles were created first in the 1950s just by accident by an owner of an Asian grocery shop who was trying to make use of broken eggs to make egg batter. The eggs were added with flour, sugar and boiled milk, and were cooked after pouring the batter on a honey-comb shaped metal plate. Traditionally these tasty waffles are made using charcoal as a fuel; but in modern days, electric stove top is used for safety and hygiene, and also for cost-effectiveness.
The formula of the original Hong Kong style egg waffle has now been much changed and added with a variety of flavors like strawberry, chocolate, black sesame, shredded coconut and more. However, the original flavor remains unmatched. Those who belong originally to Hong Kong but now are away, miss this superb dish. But now they can make their favorite dish with a fantastic Bubble Egg Waffle Maker Machine!
Here’s the recipe!
- 140gm plain flour
- 2 eggs
- 28gm boiled milk
- 140gm white sugar
- 1 tbsp custard powder
- 7.5gm baking powder
- 28gm vegetable oil to add to the egg batter
- 140 ml water
- 2 drops of vanilla essence
- 28gm tapioca starch
- A little vegetable oil to grease the mould (not needed if you use the above-mentioned Bubble Egg Waffle Maker Machine)
Mix plain flour, custard powder, baking powder and tapioca starch together and sieve the mixture to remove lumps if any.
Add eggs to white sugar. Stir with a wooden stirrer. To this mixture, add boiled milk and water slowly. Mix well.
Now add the previously prepared flour mixture to the egg + sugar + water mixture and mix well with the stirrer to make a smooth batter. Remember that the batter should not have any lump. Add vanilla essence too and mix well.
Add vegetable oil as the last step and cover the pan of batter with a cling wrap. Keep the mixture in refrigerator for cooling down at least for an hour.
Take it out 30 minutes before using and let it come to room temperature.
In the meantime, warm up either side of the mould and apply a thin layer of oil on either side. If you use the above-mentioned Bubble Egg Waffle Maker Machine, you won’t have to apply oil because the waffle machine has a specially designed non-stick coating because of which the waffles will easily come off without leaving stains.
With the help of a ladle or cup, pour the batter from the pan over the mould up to 80%. Close the lid; hold tightly to ensure that it is tightly closed. Flip the mould to ensure that the batter is spread evenly inside the mould.
Place each side on medium flame for 1-2 minutes so that the waffles are cooked so as to be easily removed. With a fork, remove the cooked waffle on a plate and repeat with the next lots of batter till all the batter is finished.
Bring home the Hong Kong Egg Waffle Maker and live the nostalgia while enjoying the waffles!