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.
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.
