Hong Kong egg waffles (Gai daan zai)

1. Mix the flour with the tapioca starch, baking powder and sugar.

2. In another bowl beat the eggs until smooth and mix in the milk and water.

3. Pour the egg mixture into the dry ingredients and whisk until smooth; cover and rest for 30 minutes.

4. Heat both sides of the egg waffle pan and grease lightly with oil.

5. Pour in half the batter, close and immediately flip; cook over medium heat for 2-3 minutes per side until golden brown and crisp.

6. Turn the waffle out onto a rack and leave to cool for 1-2 minutes so it stays crisp; cook the remaining batter and serve fresh.

Tip: Hong Kong's best-known street sweet: crisp outside, soft inside like sponge cake. If you don't have a bubble waffle pan, you can make it in a regular waffle iron; the tapioca starch gives the crisp shell.