How to make Hong Kong style waffles: two recipes for old-school street food favourite – one quick and one overnight
- There are two recipes for Hong Kong waffles: one uses batter with yeast and baking soda and sits overnight, and one that is mix-and cook
- Served with peanut butter and condensed milk, syrup or fruit, these waffles are a taste of old Hong Kong
The best Hong Kong-style waffles I’ve eaten were from a street vendor, who cooked them in a handheld waffle iron over charcoal.
The vendor spread margarine over the waffle, added a smear of peanut butter and a drizzle of condensed milk, then folded it in half and put it in a paper bag, before handing it over.
Hong Kong-style waffles
You can still find Hong Kong-style waffles, but they are sold in cha chaan teng, not on the street. At these tea cafes, they are cooked in an electric waffle iron before being served on a plate, to eat with a knife and fork.
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I’ve given two recipes for the waffles, with just slight variations. The first version, which is leavened with instant yeast and baking soda, is for when you have the time to let the batter sit in the fridge overnight; the second (without yeast) is for when you didn’t plan ahead, and mix up the batter right before cooking it.
There isn’t much difference in time in active work between the two, it just depends on what’s more convenient for you. I prefer the overnight waffles, though, because they are lighter.
I mix some oil into the peanut butter, to make it creamier and more spreadable.
Leftover waffles (without the toppings) can be wrapped, then reheated in the toaster.
Overnight waffles
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210 grams (1 ⅔ cups) plain (all-purpose) flour
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1 tsp instant yeast
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115 grams (4 oz) unsalted butter
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360ml (1½ cups) whole milk
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3 large eggs
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½ tsp fine sea salt
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1 tsp baking powder
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1 tbsp and 2 tsp granulated sugar
To serve
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Unsalted butter, slightly softened
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Smooth peanut butter
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Peanut or corn oil
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Condensed milk
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Lyle’s golden syrup
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Fresh fruit
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1 Put the flour and yeast in a bowl and whisk to combine.
2 Melt the butter (I do this in the microwave), then pour it into the milk placed in a heatproof cup. The butter will probably immediately harden when it comes into contact with the cold milk. If it does, put the cup in the microwave and heat just long enough to melt the butter again. You can also do this on the hob: melt the butter in a saucepan, then add the milk. Heat briefly, until the butter is remelted. With both methods, the liquid should be tepid.
3 Separate the eggs, putting the yolks in a medium-size bowl and the whites in a container; refrigerate the whites until the next day.
4 Whisk the egg yolks, then add the milk/butter and whisk again.
5 Pour this liquid mixture over the flour/yeast and whisk until smooth. Cover the bowl and refrigerate overnight.
6 The next day, whip the egg whites with the salt until foamy. Add the sugar and baking powder, then whip to a soft peak.
7 Add one-third of the egg whites to the flour/milk mixture and stir to combine. Add the remaining whites in two additions, folding them in gently.
8 Make the waffles according to the directions on your waffle maker.
9 Put some peanut butter in a bowl and mix in some oil, adding a little at a time and stirring until smooth between additions. Add enough oil so the peanut butter is smooth and spreadable.
10 When the waffles are done, spread some butter over each one. Spread some peanut butter on top, then drizzle with condensed milk and/or golden syrup. Garnish with fresh fruit and serve immediately. Makes 10 to 12 waffles.
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Same-day waffles
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210 grams (1 ⅔ cups) plain (all-purpose) flour
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2 tsp baking powder
-
115 grams (4 oz) unsalted butter
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360ml (1½ cups) whole milk
-
3 large eggs
-
½ tsp fine sea salt
-
1 tbsp and 2 tsp granulated sugar
1 Put the flour and baking soda in a bowl and whisk to combine.
2 Melt the butter (I do this in the microwave), then pour it into the milk placed in a heatproof cup. The butter will probably immediately harden. If it does, put the cup in the microwave and heat just long enough to remelt the butter. You can also do this on the hob: melt the butter in a saucepan, then add the milk. Heat briefly, until the butter is remelted. With both methods, the liquid should be tepid.
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3 Separate the eggs. Put the yolks and whites into separate medium-size bowls.
4 Whisk the egg yolks, then add the milk/butter and whisk again. Pour this mixture over the dry ingredients, then whisk until smooth.
5 Whip the egg whites with the salt until foamy. Add the sugar, then whip to a soft peak.
6 Add one-third of the egg whites to the flour/milk mixture and stir to combine. Add the remaining whites in two additions, folding them in gently.
7 Make the waffles according to the directions on your waffle maker.
8 Serve with butter, peanut butter, condensed milk and/or golden syrup, and fresh fruit as directed in the recipe above. Makes 10 to 12 waffles.
Food styling: Nellie Ming Lee. Kitchen courtesy of Wolf at House of Madison
