Ingredients
3
3 servings
- •1 cup all purpose flour, plus 2 tbsp
- •2 teaspoons baking powder
- •1 tablespoon custard powder
- •3 tablespoons tapioca starch, plus 1 1/2 teaspoons
- •2 large eggs
- •½ cup sugar, plsu 3 tablespoons
- •½ cup water, plus 2 tablespoons
- •1 tablespoon evaporated milk, plus 2¼ teaspoons
- •1 teaspoon vanilla extract
- •2 tablespoons vegetable oil
- •oil, for greasing waffle machine
Instructions
- In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
- Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
- Add the water and evaporated milk to the egg mixture and stir to combine.
- Slowly add the dry ingredients to egg mixture and mix until well combined.
- Stir in the vanilla and vegetable oil.
- Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
- Transfer the batter to a spouted liquid measuring cup for easy pouring.
- Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
- Serve when the shell has cooled and become crisp, but is still slightly warm.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 550
- Carbohydrate: 74g
- Fat: 23g
- Fiber: 1g
- Protein: 11g
- Sugar: 25g
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