Hong Kong Style Egg Waffle (Gai Daan Jai)

I was so excited to find that williams sonoma sells the pan to make Hong Kong Style Egg Waffle. I had to put it on my secret santa list and got it as a present!

The pan came with a recipe but I searched online and found Christine's recipe.

Gai Dann Jai Recipe

• 1 cup (5 ounces) (140 g) flour
• 1 1/2 teaspoons (7.5 g) baking powder
• 1 tablespoon (14 g) custard powder
• 2 tablespoons (28 g) tapioca starch
• 1/4 teaspoon salt
• 2 eggs
• 1 cup ( 220 g) sugar
• 2 tablespoons (28 g) evaporated milk
• 1/2 cup (120 ml) water
• 1 teaspoon vanilla extract
• 2 tablespoons (28 g) vegetable oil
• Optional: 1 1/2 teaspoons matcha powder/cocoa powder

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sieve flour, baking powder, custard powder, and tapioca starch together and set aside

whisk eggs and sugar together and gradually add in the evaporated milk and water

slowly add the sieved flour mixture into the batter until it is thoroughly mixed (make sure that there are no clumps in the batter)

add in the vanilla extract and the vegetable oil 

cover the batter and refrigerate it for at least an hour to let it thicken 

warm up each side of the waffle iron and brush a thin layer of oil on each side

pour about 3/4 cup of batter onto one of the pan and quickly close the pan and flip and turn the pan

cook each side of the pan for about 2 minutes

place cooked Egg Waffle on a cooling rack to cool and get crispy on the outside before eating

I grew up eating these on the streets of Hong Kong. Supposedly these originated around the 1950s. Every year when I go back to Hong Kong to visit I have to have one of these Egg Waffles. Last year they even have chocolate and matcha (green tea) flavored ones as well. I always prefer the original flavor which is more like an egg/custard taste.

When cooked right, they are crispy on the outside and fluffy on the inside. So glad that I don't have to fly 7000 miles to eat these anymore.  Enjoy!