Matcha Brown Sugar Red Bean Egg Waffle

Ingredients (Makes about 4 servings)

• Egg Waffle Batter 200ml
  
  • Cake flour 70g
  • Tapioca starch 15g
  • Custard powder 5g
  • Baking powder 2.5g
  • Sugar 50g
  • Egg 1
  • Water 60ml
  • Evaporated milk 2 small cups
  • Unsalted butter 10g
  • Vanilla extract A small amount
  • Salt (optional) 1g
• Matcha powder 10g
• Red bean paste 2 tablespoons
• Whipped cream To taste
• Matcha powder (for garnish) To taste
• Mint leaves To taste

Instructions

1. Sift together cake flour, tapioca starch, baking powder and custard powder.
2. Add sugar and salt.
3. Mix in egg, evaporated milk, melted butter and vanilla extract. Gradually add water while mixing.
4. Add matcha powder to the plain egg waffle batter and mix well.
5. Sift the batter again and refrigerate for at least 30 minutes.
6. Attach the egg waffle plates and turn on the power.
7. When the preheat light (green) turns on, open the unit and pour in the batter.
8. Hold the top and bottom handles and spread the batter evenly across the lower plate. Cover completely but don't overfill.
9. Tilt the unit about 45 degrees on all sides for about 2 seconds each to distribute batter evenly.
10. While keeping it flipped, unlock the handles. Cook for about 1.5 minutes, then flip and cook for another 2 minutes.
11. When done, open the unit with the logo side up and remove using wooden chopsticks.
12. Plate the matcha egg waffles with whipped cream and red bean paste. Dust with matcha powder using a tea strainer. Garnish with mint leaves.

* You may open the unit during cooking to check doneness and adjust cooking time.
** If making another batch, wait 3-4 minutes for the unit to reheat before adding more batter.