← Nouns Cooking · Chinese

Ingredients

• 2 large eggs, at room temperature
• 100 g caster sugar
• 160 ml evaporated milk (or whole milk)
• 1 tsp vanilla extract
• 30 ml neutral oil, plus extra for the pan
• 140 g plain flour
• 30 g Tapioca starch
• 15 g Custard powder
• 2 tsp Baking powder
• 1 pinch Salt

Method

1. Whisk the eggs and sugar until pale and the sugar has dissolved. Whisk in the evaporated milk, vanilla and oil.
2. Sift the flour, tapioca starch, custard powder, baking powder and salt over the top and whisk just until smooth. Strain the batter, cover and rest it for 1 hour.
3. Heat an egg waffle pan on both sides over medium heat for about 2 min each side, then brush both halves lightly with oil.
4. Pour batter into one side until the cups are about three-quarters full and spread a thin layer over the gaps. Close the pan and flip it straight away so the batter fills the other half.
5. Cook for 2–3 min, flip back and cook 2 min more, turning a couple of times, until deep golden and crisp. Peek and add 30 seconds if pale.
6. Turn the waffle out onto a rack and let it cool for 1 minute so the shell crisps, then eat warm, tearing off bubbles as you go.

Tips

• Contains egg, milk and wheat. An electric bubble-waffle maker works too; follow its timings.
• Fold in chocolate chips or matcha powder for modern stall flavours.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Christine's Recipes