We Made Hong Kong's Famous Egg Bubble Waffle • Tasty

By Tasty · 30 min

Ingredients

Instructions

1. Sift the flour, baking powder, custard powder and tapioca starch together in a medium bowl and set aside.
2. Set a double boiler over medium heat. Whisk the eggs and sugar in the top bowl vigorously until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
3. Add the water and evaporated milk to the egg mixture and stir.
4. Slowly add the dry ingredients and mix until fully combined.
5. Stir in the vanilla and vegetable oil.
6. Pour the batter through a fine-mesh strainer into a clean bowl to remove lumps.
7. Cover and refrigerate the batter for at least 1 hour, or overnight.
8. Pour the batter into a spouted measuring cup for easy pouring.
9. Heat an egg waffle machine to 400°F (200°C) and grease lightly with oil. Add about 1 cup of batter and cook for 2½ minutes, until crisp and slightly browned.
10. Use a rubber spatula to move the waffle to a wire rack to cool slightly. For a round shape, drape it over a curved surface such as a rolling pin while it cools. Repeat with the remaining batter.
11. Serve while the shell is crisp but still warm.

Summarized from Tasty's video. Watch it for the details.

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