Are you tired of the normal strawberry or maple syrup waffle? A classic Hong Kong waffle will give you an exciting twist. It is like a normal waffle, but with peanut butter, sweetened condensed milk and sugar as topping. It is a great snack in Hong Kong, and children love this. You can always find this waffle on the street. When I was in high school, I used to go and get this waffle for lunch. This recipe is very good. It tasted almost like the ones in Hong Kong. The waffles were light and crispy on the outside. They were savory from the peanut butter, sweet from the condensed milk, and crunchy from the sugar and crust. Yum… I love them! I am glad that I have found this recipe, so I don’t have to wait until I visit Hong Kong. I know it sounds weird, but give this a try! I hope you will like it.
Hong Kong Street Waffle (Adapted from Christine’s Recipes)
2 servings (4 waffles)
Ingredients:
– 1 ¼ cup cake flour
– ½ cup milk or reduced fat milk
– ¼ cup unsalted butter (melted) plus 3 – 4 tablespoons (for finished waffle)
– 2 eggs (beaten)
– 5 – 8 tablespoons peanut butter
– 3 ½ tablespoon sugar
– 4 – 6 teaspoons sweetened condensed milk
– ½ teaspoon baking powder
– 1 teaspoon vanilla extract
– water
Directions:
- In a large mixing bowl, combine the beaten eggs with 1 ½ tablespoon sugar. Add the milk and vanilla extract, and mix well. Sift in the flour and baking powder and combine together. Add the melted butter and mix well. If the batter is too thick, add little bit water in the batter. The batter should be thin enough to drip down a spoon continuously. Set aside and let the batter rest for 5 minutes.
- Preheat the waffle maker. When the maker is ready, add ½ cup batter. Cook until the waffle is golden brown. Repeat with the rest of the batter.
- Spread butter, 1 – 2 tablespoon peanut butter, 1 ½ teaspoons sweetened condensed milk on each waffle. Sprinkle 1 teaspoon sugar. Fold the waffle in half and enjoy.
Tips:
- You can definitely switch to the regular topping, like strawberry, banana, maple syrup and chocolate syrup for an American classic waffle.
Hi,
I am writing to ask for your permission of using your photos for my postcard design.
My name is Susanna and I am a university student in Hong Kong.
Recently, I am addicted with a program called postcrossing (http://www.postcrossing.com).
As the name suggested, it provide a platform for people sharing and exchanging postcards and stamps all around the world.
I love postcrossing so much. Hence, I have an idea of making a postcard collection of Hong Kong style food, so as to introduce the delicious food and culture of Hong Kong.
I am planning to include your photos of egg tart, waffle(grid cake) and sago sweet soup (maybe glutinous rice ball and turnip cake also) in my collection, with the addition of the food name (in both english and cantonese).
Also, there may be some editions of the photos,such as drawing a smile face on the egg tart.
However, due to the copyright, I need your permission and authority to do this derivative work.
If you permit me to do so, I would include your name as the photographer in my postcard.
I really hope that you can approve me to carry on this little project.
I look forward to your reply.
Thank you very much!
Best wishes,
Susanna
P.S. I am sorry that I can’t find your email, so I leave the message here.
Great idea of HK waffle. Reminded me of my years in HK and enjoying the vibrant cuisine. Thank you for sharing.
Thanks Kathleen! I always miss the classic HK waffle flavors. Glad that this reminded you of the good times in HK. Let me know if you try it. 😉
Hi there! I made these waffles today. My husband had been telling me about it and for once, it’s not something I knew about or had in HK growing up! So I tried this after seeing your recipe. My batter was really thick and I had to add quite a bit of water to it. And I don’t have a round waffle maker so had to make do with my regular rectangular deep one. So we discovered it tastes so much more authentic folded up for some reason. I didn’t know what to expect but my husband loved it~ Brought back fond childhood memories. I served it with cold HK milk tea. : ) Thanks so much for sharing this recipe. Hope all is well! xo
Hi Monica! I’m doing good, hope you are too! I’m so thrilled to hear this brought back memories for your husband. It’s something very unique. I haven’t made these for years, which I’m craving now. Sounds fantastic to be serving with HK milk tea! Thank you for stopping by. Take care! ❤️😊