Waffle is a very popular street snack sold by hawkers in Hong Kong. It has got another special name, “grid cake” (格仔餅) as it is cooked in a larger waffle mould, round in shape and divided into four quarters. Generally Hong Kong style waffle is spread with butter, peanut butter and white sugar, then folded into a semi circle, wrapped in a paper bag. People just grab the hot waffle and eat while walking away. You have to pay before going of course. Some dessert cafés in Hong Kong would also offer different flavours, like strawberry, chocolate sauce and honey to suit different tastes.
This waffle was really a comfort food to me especially when I was on the way home after school in winters. I only paid two dollars and was able to keep my stomach full and warm. I bought a waffle maker in the first few months of moving to Australia so that I can make this Hong Kong style waffle whenever I desire. Making this comfort snack becomes so much easy and handy.
- 120 gm cake flour
- 1/2 tsp baking powder
- 2 eggs, whisked
- 20 gm caster sugar
- 1/2 cup evaporated milk (or milk)
- 50 gm melted butter
- 1 tsp vanilla extract
- water, to adjust
- Stir caster sugar into whisked eggs until dissolved completely. Pour in milk. Add melted butter and vanilla extract. Stir well. Sift in flour together with baking powder and combine well. Set aside for 10 minutes. Add some water to suit your preferred thickness of batter as the batter would become a bit thicker after setting aside for a while.
- Pour 1/2 cup of batter into a preheated waffle maker. Cook until lightly brown. Done.
- The serving of waffle in traditional Hong Kong style is quite unique. Spread butter, peanut butter, condensed milk, sprinkle with white sugar. Fold in half and enjoy. Having said that, these extras are optional, depending on individual preferences.
- Waffle with vanilla ice-cream is a good choice as well.
- Don't over-beat the batter, otherwise the waffle will turn tough.