Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour)

  

This egg waffle shaped like an egg, in Chinese it’s called 雞蛋仔(literally means little eggs) is one of my husband “must eat” food whenever he goes to Hong Kong, even though I have been to Hong Kong countless time, but I have not once eaten this as my tummy don’t do well with street food.

This Hong Kong style Egg Waffle is a unique and long standing popular street hawker food in Hong Kong and it was originated way back in 1950s by an Asian grocery shop owner.  

When I went to Hong Kong in July, I was very tempted to buy the mould, but the electric mould was very expensive and I don’t want the stove type mould as I’m afraid it will be difficult to control the fire. Few weeks ago, I happen to come across this small electric mould from Groupon, and is less then $40, I ask my husband to order it.  I have made this a couple of times to friends who have been to Hong Kong and have tried this, the feed back I get is taste just as the same as those in Hong Kong. 

You can control the texture of this waffles – if you like it to have more “cake” inside each egg, you pour the batter to all the hole.  But if you like the egg to be hollow inside, you just pour the batter to half of the mould, then you lift up the mould and swirl the batter around to fill up all the holes.  The recipe is prefect, the only imperfection is the mould is very small.  You can make into different flavor to your liking like pandan or chocolate or even marble! 

Ingredients:

(A)

140g plain flour

8g baking powder

10g custard powder

28g tapioca starch
(B)

2 eggs

140g white sugar

28g evaporated milk

140ml water

28g vegetable oil, for making the egg batter

small quantity of vegetable oil, for greasing the mould

1/2 teaspoon vanilla essence

Hong Kong Style Egg Waffle mould
Method:

Sift ingredient A together into a pouring jug or mixing bowl 

  

In another mixing bowl, use a hand whisk and beat the eggs and sugar well.

  

Gradually add in the evaporated milk and water and mix well.

  
Add the egg mixture into the flour mixture and stir thoroughly until a smooth batter is form and lumps are dissolved 

  
Add in the vanilla essence and vegetable oil and mix well.

  
Cover the batter with cling wrap and refrigerate for at least one hour.
Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.
Warm up the mould, and brush a thin layer of oil on all side.

  
When the oil is heated up, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flow a bit.

  

Close the mould and hold the handle firm to keep the two sides closing tight and cook for 1-2 min then flip it over to cook the other side till both side are golden brown.

  
Use a chopstick to remove the egg waffle from the mould and place it on a wire rack to cool slightly before serving. As when it is slightly cool down it will become crispy.

  

Repeat steps 8 to 11 until all egg batter is finished.

Recipe adapted from Christine’s Recipes.

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Okonomiyaki お好み焼き (Japanese Pan Cake)

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Make 4 pancake
Ingredients for the batter:
Dissolve 1 tbsp Dashi powder with 1 tbsp warm water
1 cup plain flour
1 cup + 2 tbsp of water

Ingredients for the filling:
1 egg, beaten
1 cup cabbage, thinly slice
1/2 cup spring onion, chopped finely

Optional ingredients:
Bacon, small prawns, Chinese sausage etc.

Toppings:
Japanese mayonnaise (kewpie)
Japanese BBQ sauce (0konomi sauce)
Seaweed flakes (Aonori)
Bonito flakes (katsuobushi)

Cooking Instructions
In a large bowl, use a hand whisk and whisk all the batter ingredient until smooth
Add the egg and mix well
Fold in the remaining ingredient for the filling and mix, but don’t over mix.
Heat oil in a 20cm non stick pan and pan fry till golden on both side.
Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.

Nutella Pancake With Strawberry Sauce

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Ingredients for pancake:
1 eggs
25g caster sugar
120g milk
100g plain flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
40g melted butter
1 tablespoon Nutella

Ingredients for strawberry sauce:
150g strawberry, remove green, wash and cut into quarter
4 tablespoon water
1/2 tablespoon brown sugar (or to taste)

Method for the strawberry sauce:
In a small saucepan, put all the ingredient in and cook in medium low heat till strawberry is soft and jammy.

Method for the pancake:
1. In a mixing bowl, use a hand whisk and beat the eggs and sugar till well, add in milk and beat well

2. Sift in the plain flour, baking soda and baking powder and stir in one direction till a smooth and thick, batter is formed

3. Add in the melted butter and mix well.

4. Fold in Nutella gently

5. Heat up a 20cm non stick pan, pour in 2 tbsp of batter and let it spread into a round shape

6. Put some chocolate drop around the batter

7. Use medium low heat to cook till set and the bottom becomes golden brown

8. Flip over and cook the other side till golden brown

9. Dish up to a serving plate

10. Drizzle the strawberry sauce and serve immediately

Banana Chocolate Chip Pancake

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Ingredients for pancake:
1 eggs
25g caster sugar
1/2 tbsp honey
100g milk
100g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
30g melted butter
1 banana, chop and slice
Some chocolate drops

Method:
In a mixing bowl, use a hand whisk and beat the eggs and sugar till well, add in the honey and milk and beat well
Sift in the plain flour, baking soda and baking powder and stir in one direction till a smooth and thick, batter is formed
Add in the melted butter and mix well.
Heat up a 20cm non stick pan, pour in 2 tbsp of batter and let it spread into a round shape
Put some chocolate drop around the batter
Use medium low heat to cook till set and the bottom becomes golden brown
Flip over and cook the other side till golden brown
Dish up to a serving plate
Top with banana slices, some chocolate drops and drizzle with maple syrup
Serve immediately

Cheese & Ham Pancake 火腿芝士煎饼

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Ingredients for pancake:
1 eggs
25g caster sugar
1/2 tbsp honey
100g milk
100g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
30g melted butter

Ingredients for toppings:
4 slices of ham, pan fried until aromatic
2 tomatoes, sliced
4 slices of cheddar cheese
Chili sauce / tomato sauce

Method:
In a mixing bowl, use a hand whisk and beat the eggs and sugar till well, add in the honey and milk and beat well
Sift in the plain flour, baking soda and baking powder and stir in one direction till a smooth and thick,batter is formed
Add in the melted butter and mix well. Strain
Heat up a 20cm non stick pan, pour in 2 tbsp of batter and let it spread into a round shape
Cover with lid and use medium low heat to cook till set and the bottom becomes golden brown
Flip over and cook the other side golden brown
Dish up to a serving plate
Place a piece of ham, tomatoes and cheese onto a piece of pancake. Cover with another slice of pancake
Drizzle chili sauce / tomato sauce to top
Serve immediately

Banana Pancake With Chocolate Sauce 香蕉巧克力酱煎饼🍌🍌🍌 – Gluten Free Option

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Ingredients for pancake:
1 eggs
25g caster sugar
1/2 tbsp honey
100g milk
100g plain flour / White Wing Gluten Free Plain Flour
1/2 tsp baking soda
1/4 tbsp baking powder / Gluten Free Baking Powder
30g melted butter

Ingredients for toppings:
1-2 bananas
Juice of 1/2 lemon

Method:
Peel banana and cut into slices
Sprinkle with lemon juice to prevent banana from turning black

Method:
In a mixing bowl, use a hand whisk and beat the eggs and sugar till well, add in the honey and milk and beat well
Sift in the plain flour, baking soda and baking powder and stir in one direction till a smooth and thick,batter is formed
Add in the melted butter and mix well. Strain
Heat up a 20cm non stick pan, pour in 2 tbsp of batter and let it spread into a round shape
Cover with lid and use medium low heat to cook till set and the bottom becomes golden brown
Flip over and cook the other side golden brown
Dish up to a serving plate
Arrange sliced banana onto a piece if pancake and drizzle chocolate sauce on top
Serve immediately

Orange Pancake 香橙煎饼🍊🍊🍊 – Gluten Free Option

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Serve 4
Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:
120g plain flour / White Wing Gluten Free Plain Flour
20g corn flour
Dash of salt
2 tbsp sugar
280ml fresh milk
1 tbsp butter – melted
Zest of 2 oranges

Method:
Sift plain flour, corn flour and salt into a mixing bowl
Use a hand whisk add in the fresh milk and mix well
Add in the melted butter and orange zest and mix well
Heat up oil in a 20 cm non stick pan, using low,heat, add in 3 tbsp of batter and swirl into a round, thin pancake, fry until cooked
Turn the pancake over and continue to fry till golden brown and crispy
Serve with aromatic orange sauce

Orange Sauce:
150g Orange juice
1 tsp butter
1 tbsp sugar
Corn flour mix with a little bit of water

Method:
Pour the juice and sugar into a small saucepan and bring to boil
Thicken with corn flour mixture