3 tablespoons tapioca starch, plus 1 1/2 teaspoons
2 large eggs
½ cup sugar (140 g), plsu 3 tablespoons
½ cup water (120 mL), plus 2 tablespoons
1 tablespoon evaporated milk, plus 2¼ teaspoons
1 teaspoon vanilla extract
2 tablespoons vegetable oil
oil, for greasing waffle machine
Nutrition Info
Calories 546
Fat 23g
Carbs 74g
Fiber 1g
Sugar 24g
Protein 10g
How to Make It
1. Step
In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
2. Step
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.
3. Step
Add the water and evaporated milk to the egg mixture and stir to combine.
4. Step
Slowly add the dry ingredients to egg mixture and mix until well combined.
5. Step
Stir in the vanilla and vegetable oil.
6. Step
Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
7. Step
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
8. Step
Transfer the batter to a spouted liquid measuring cup for easy pouring.
9. Step
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.
10. Step
Serve when the shell has cooled and become crisp, but is still slightly warm.
