Hong Kong Style Egg Waffle Recipe

Ingredients

• 192 gwhite cane sugar
• 4 largeeggs
• 56.5 gevaporated milk
• 250 gwater
• 50 g, plus more for the ironvegetable oil
• 7.2 gvanilla extract
• 180 gplain flour
• 73 grice flour
• 15 gtapioca starch
• 15 gcustard powder
• 9.6 gdouble-acting baking powder

Instructions

1. 1

   Whisk sugar and eggs

   In a large bowl, whisk the 192 g sugar with the 4 eggs until combined.

2. 2

   Add wet ingredients

   Whisk in the 56.5 g evaporated milk, 250 g water, 50 g vegetable oil and 7.2 g vanilla extract until incorporated.

3. 3

   Mix dry ingredients

   In a separate bowl, combine the 180 g plain flour, 73 g rice flour, 15 g tapioca starch, 15 g custard powder and 9.6 g double-acting baking powder.

4. 4

   Sift into batter

   Sift the dry mixture over the bowl of wet ingredients.

5. 5

   Fold the batter

   Use a spatula to gently combine everything. A few small lumps are fine; avoid overmixing, which can make the waffles tough.

6. 6

   Rest the batter

   Cover the bowl with a towel and leave it at room temperature for 1 hour.

7. 7

   Stir gently

   After the rest, look for small bubbles in the batter, then mix it gently.

8. 8

   Heat and oil iron

   Heat the waffle iron over medium heat and wipe it with vegetable oil to help prevent sticking.

9. 9

   Fill the mould

   Add enough batter to fill about 75% of the mould.

10. 10

    Cook the waffle

    Close the iron quickly, securing the handle clamp if desired, and immediately turn the pan over so the batter fills both sides. Cook for about 5–7 minutes, flipping halfway through. It is ready when fragrant and golden brown when you open the iron.

11. 11

    Keep heat even

    Keep the pan tightly closed while cooking. Move it in a circular motion around the hob from time to time to help it heat evenly.

12. 12

    Lift and cool

    Check that the waffle is golden brown; it may stick to one side. Gently lift it out with tongs or a fork and transfer it to a cooling rack set over a baking tray. If shaping it into a cone, do so before it sets, then leave it on the rack for at least 2–3 minutes to crisp as it cools.

13. 13

    Cook remaining batches

    Close the iron and let it preheat for at least 30 seconds. Stir the batter if needed, then repeat the filling and cooking process. Lower the heat for later batches if the waffles begin to burn.

What are Hong Kong egg waffles?

Hong Kong egg waffles, also known as gai daan jai, are a street-food waffle with a honeycomb shape made up of rounded pockets. Their appeal is the contrast between a crisp outside and a tender, slightly chewy inside.

This version builds on that texture with a blend of plain flour, rice flour and tapioca starch, while custard powder and vanilla give the batter its sweet, custardy character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 9g protein, 72g carbs, 5g fat.

The flour, sugar and starches supply most of the carbohydrates, while the eggs contribute protein and the oil and egg yolks provide fat. Serve a waffle with fruit or yoghurt for a more balanced plate.

Why the flour blend matters

Plain flour: forms the main structure of the waffle. Rice flour and tapioca starch add a different balance of crispness and chew to the finished pockets.

Custard powder: contributes the recipe’s distinctive custard flavour. Double-acting baking powder helps the batter rise as it cooks.

Mix gently and let it rest

Sift the dry ingredients into the wet mixture to help distribute them evenly. Fold with a spatula rather than beating the batter smooth; a few small lumps are acceptable.

The one-hour rest at room temperature is part of the method, so allow for it when planning. Small bubbles should be visible before you give the batter a gentle stir and start cooking.

Fill and turn the iron

Fill the mould to about three-quarters rather than to the brim. Close the iron promptly and turn it over straight away so the batter reaches both sides of the mould.

Keep the iron tightly shut during cooking and move it around the hob occasionally for more even heating. Follow the stated 5–7-minute cooking time, flipping halfway through.

Look for colour and crispness

A golden-brown surface and a fragrant smell are the recipe’s cues that the waffle is cooked. If it clings to one side of the iron, lift it carefully with tongs or a fork.

Set each waffle on a rack for at least 2–3 minutes. It crisps further as it cools, and a cone shape needs to be formed while the waffle is still pliable.

Serving ideas

Serve the waffles soon after cooling for the best contrast between crisp edges and soft pockets. They can be eaten as they are or shaped into cones while warm.

For a simple snack plate, pair a waffle with fresh fruit or plain yoghurt. Keep additions separate until serving so they do not soften the waffle.

Recipe notes & tips

• Measure the batter for each waffle consistently so the pockets fill evenly.
• Oil the iron before adding batter to help release the cooked waffle.
• Keep the lid firmly closed while the waffle cooks.
• Turn the iron over immediately after closing it so the batter spreads into both sides.
• Let each waffle cool on a rack rather than stacking it, which can soften it.
• Reduce the heat for later batches if they brown too quickly.

Variations

• Serve with fruit: Add sliced fruit alongside the waffle for a fresh contrast.
• Shape into cones: Form each waffle into a cone as soon as it comes out of the iron.
• Add a topping: Serve with a small amount of ice cream or whipped cream just before eating.
• Try a chocolate pairing: Offer chocolate sauce on the side for dipping.
• Keep it plain: Enjoy the waffles without toppings to focus on their custard flavour.

Common mistakes to avoid

• Overmixing the batter: Fold only until combined, as excessive mixing can make the waffles tough.
• Skipping the rest: Leave the batter covered at room temperature for the full 1 hour.
• Overfilling the mould: Use enough batter to fill about 75% of it.
• Waiting to turn the pan: Flip the closed iron immediately so batter reaches both sides.
• Opening too soon: Cook for about 5–7 minutes, flipping halfway, and check for fragrance and golden colour.
• Stacking hot waffles: Cool them on a rack so they can crisp rather than trapping steam.

How to store

For the best texture, eat the waffles shortly after cooking. Once completely cool, store them in an airtight container in the fridge for up to 2 days; reheat in a toaster or oven until warmed and crisped.

Frequently asked questions