Wednesday, February 18, 2015

tomorrow is a new year

My brother bought this incredible egg waffle maker from Williams Sonoma, and was eager to test to see if the recipe that came with the product would be similar to the popular Chinese "Eggette" (otherwise known as "egg pops" or  "egg waffles").  With Chinese (Lunar) New Year tomorrow, I thought I'd try this recipe...with a twist.

Using a cake pop maker (a previous Christmas gift he gave to my daughter), I made these little cake "pops" that are reminiscient of the street food, "Hong Kong Egg Waffles" that are sold by street vendors.

Not exactly the same in presentation... these are more round than in the shape of little flat "eggs" of the original version, and the egg waffles in HK are attached to each other to form a waffle.  However, this is the closest that I was able to get without running out to buy yet another kitchen gadget or to the local Chinese market (although I encourage anyone to try these at the market at least once!).  They're soooo good.

Cheers to my family and friends.

Happy Chinese (Lunar) New Year!

Hong Kong Egg Waffle Inspired Cake Bites
(Makes 24 bites)
Adapted from: Ginger & Scotch

  • 1 cup (4 oz or 120 g) all-purpose flour
  • 1 teaspoon baking powder 
  • 1 teaspoon corn starch with 1 tsp. vanilla extract (to replicate custard powder)
  • 2 large eggs
  • ⅔ cup of sweetened condensed milk
  • 2 tbsp. sugar
  • 1 tablespoon melted butter
  • 1 tbsp. almond extract
  • Melt the butter in a mixing bowl.
  • Stir in almond extract, condensed milk and eggs.
  • Add the sugar, vanilla extract and cornstarch.
  • Stir until mixed.
  • Stir in the baking powder, then the flour (slowly).
  • Spray the cake pop maker with oil.
  • Pour batter into each of the cake pop holes, only filling half way.
  • Close lid and let it bake for approximately 3-4 minutes.
  • Remove and let cool.

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