Hong Kong Style Egg Waffles

Yields: about 6-8 waffles | Level: Easy | Total Time: 40 minutes
- 110 grams (1/2 cup + 1 tablespoon) granulated sugar
- 2 large eggs
- 28 grams (2 tablespoons) whole milk
- 140 ml (1/2 cup + 1 tablespoon + 1 teaspoon) water
- 140 grams (1 cup) cake flour, shifted
- 1 teaspoon baking powder
- 28 grams (2 tablespoons) tapioca starch
- 25 grams (1 ½ tablespoon) olive oil
- freshly shredded coconut

1. In a large bowl, beat together the sugar and eggs for 1 minute. Start on low and increase your mixing speed.
2. Add the milk and water. Mix to combine.
3. While mixing on low speed, gradually add the cake flour, tapioca starch, and baking powder until combine.
4. Add and mix in the oil.
5. Heat your egg waffle iron/machine according to manufacturer's instructions.
6. Pour some batter into greased mold, sprinkle some shredded coconut, then scoop more batter on top. Close lid and cook according to your manufacturer's instructions.
7. Repeat with rest of batter.

- Best eaten day of. If not eaten, store at room temperature and toast lightly in an oven for a few minutes until crispy again.
- This is the pan we use. If you use this, make sure to rotate the pan over your heat source for the best results.
- You can definitely flavor your waffles using Pandan flavoring, green tea powder, or cocoa powder.