In a large bowl, sift together plain flour, tapioca starch, baking powder, and custard powder. Add white sugar and mix well.
In a separate bowl, whisk eggs until light and frothy. Add evaporated milk, water, and vegetable oil to the eggs and mix thoroughly.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate and improves texture.
Heat your egg waffle maker (gai daan jai machine) until it is hot. Lightly brush the plates with vegetable oil if it's not non-stick.
Pour the batter into the heated waffle maker, filling each sphere about 80% full. Close the lid.
Cook for 2-3 minutes on one side, then flip the waffle maker and cook for another 2-3 minutes until golden brown and crispy. The cooking time may vary depending on your machine.
Carefully remove the cooked egg waffle from the machine. Place it on a wire rack to cool slightly and crisp up further before serving. Serve warm.
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