makes
6
prep
10 minutes
cook
25 minutes
difficulty
Easy
makes
6
serves
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 cup (128 g) flour
- ½ cup (125 ml) water
- ½ cup (125 g) sugar
- ¼ cup (60 ml) evaporated milk
- 3 tsp (15 g) tapioca starch
- 3 tsp (15ml) canola oil, plus more for pan
- 2 tsp (10 g) custard powder
- 1 tsp (5 g) baking powder
- ¼ tsp (1 g) kosher salt
- 2 eggs
- ½ cup (100 g) grated white cheddar or other cheese
- ¼ cup (30 g) thinly sliced green onion
Chilling time: 30 minutes
Instructions
- Combine all ingredients except cheese and green onions in a blender. Blend just to combine. Refrigerate for 30 minutes. Preheat oven to 100°C (200°F).
- Heat bubble waffle iron (or regular waffle iron) according to the manufacturers’ directions. Once hot, brush lightly with canola oil. Pour ¼ cup (60 ml) batter into the centre of the mold, allowing it to run to within 3cm (1½ inches) of edge of pan.
- Scatter approximately 1/6 of the cheese and onions over the top, cover with another ¼ cup (60ml) of batter, close the lid of the iron and if using a bubble waffle pan, flip the pan over immediately. Allow the waffle to cook for about 2 minute per side or 4 to 5 minutes total, turning iron halfway. Place finished waffle on rimmed baking sheet and place in warm oven. Repeat with remaining batter. Serve warm.
Note
• I used an eggette maker, but the recipe also works perfectly in a classic waffle iron.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
