![]() It usually rolls up a little as it start to come out of the mold and it’s often served rolled up since it is a street dish. When your pancake is ready, slowly peel it out, starting from one end and with some help, you should be able to get it out in one piece. * Make sure you preheat both sides of the pan first before you start and brush oil on both sides. Similar to your first pancake, the first one will be pale, might not come out in one piece, etc. ![]() * The first waffle will be a throwaway one. You can find it in Chinese grocery stores, near the glutinous rice flour, potato flour, etc. I’ve seen some recipes that use cornstarch which often is a substitute, but I felt like the results were better with tapioca starch. * Tapioca starch is also a key ingredient. I’ve also had successful results substituting with vanilla pudding powder mix, but I like using custard powder when I can. I use Bird’s custard powder which can be found at Fresh & Easy or Amazon. * Custard powder is another key ingredient that effects the softness of the waffles. It made the batter thinner and stick to the pan. I tried substituting it with regular milk and the consistency of the batter isn’t the same. * Let the batter sit for an hour before cooking. These are still super tasty and fun though!Īfter so many trials, here are some tips I’ve learned for the best results: The commercial ones seem to have more success because they are built like traditional waffle irons that you plug in and cook and it heats evenly across the pan. I think this is because the pan does cook on the stove top and so the heat distribution is not completely even. I have yet to be able to get an entire one uniform in color. K was having way too much fun eating all the rejects), I finally had some pretty ones to show off. ![]() Unsatisfied with my Saturday results, I spent most of Sunday researching recipes and playing around with different cooking times. (Update: I’ve been informed by several people that there is now a plug-in version, which I am tempted to buy as it is easier to operate and slightly cheaper.) It cooks on the stove top, so you do need some time to fiddle around and figure out the ideal temperature and cooking times for your own stove. I haven’t made the snack since moving and I hadn’t figured out the right setting with me new stove, so the ones I made for them weren’t as pretty as I had hoped.įor the mold, I purchased a Nordic Ware Egg Waffle a few years ago, as it was the only option I could find. We had some friends visiting this weekend and they expressed interest in wanting to try my egg waffles. I made these successfully a few years ago, but it’s definitely been a while. The end result is a waffle with crisp edges and soft oval “eggs” or “bubbles” which can be easily broken off for snacking. The sweet, waffle-like batter is cooked in a special mold. Hong Kong Egg Waffles (sometimes referred to as egg puffs, eggettes or bubble waffles) is a popular street dish.
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