This is definitely my favorite recipe of my Fructose Malabsorption journey so far. I work on the Travel Channel show Bizarre Foods with Andrew Zimmern as an editor, and the other day I watched a segment from our Hong Kong episode where they were making these. I hadn’t worked on that particular show, so I was discovering them for the first time–and they looked good.
I found a pan to make these at Williams-Sonoma, by Nordic Ware. It’s a bit pricey, but by sheer luck I found one on sale. It still seemed like a lot of money to be spending on something that I would only be using occasionally, but after realizing how delicious they were, I now know I’ll be making these many many times.
The recipe I found is from the blog Dessert First, and I’ve altered it a little to not only make it Fructose Malabsorption friendly, but I didn’t have any custard powder or evaporated milk so I switched those out too. The result was a sweet pastry somewhere between a pancake and a cupcake. I don’t know how authentic the recipe is now that I’ve made my changes, but with my diet I can’t really afford to be too authentic.
This was also the first time I’ve ever used super fine white rice flour. I’m trying to stay away from rice products as much as I can, but it was amazing. Definitely don’t use regular white rice flour, otherwise the waffles will be too gritty.
It looks like a lot of directions below to follow, but it’s really easy and it only took about 15 minutes to mix everything together and make the first waffle (then 5 minutes for each subsequent waffle).
- 1 cup of superfine white rice flour
- 1 1/2 tsp of baking powder
- 1 tablespoon of corn starch
- 2 tablespoons of tapioca flour/starch
- 1/2 teaspoon of xanthan gum
- 1/4 teaspoon of salt
- 2 eggs
- 1 cup of dextrose
- 1/8 teaspoon of stevia
- 1/2 cup of whole milk
- 1/4 cup of water
- 2 tablespoons of olive oil
- dextrose for dusting
Place your pan on the burner over medium-high heat, so it’s ready when you’re done making your batter.
Set the oven to 170 degrees.
Mix together the flour, baking powder, corn starch, tapioca flour/starch, xanthan gum, and salt in a bowl.
In a separate bowl, use a hand mixer to combine the eggs and both the sugars until smooth (if you don’t have stevia, you can make up for it in the end by sprinkling extra dextrose on top of the finished waffle).
Mix in the milk and water, then add in your flour mixture and keep mixing until it’s smooth. Add in the olive oil and whisk into batter.
Spray both of the inside halves of your pan with cooking spray (do this after removing each waffle, just a light spritz is best).
Be sure to make a small test waffle that fills only 2 or 3 of the eggettes (the little divots in the pan), to make sure you have the right temperature.
You can make a huge one as big as the pan using about 1-1 1/2 cups of batter, but I made smaller ones using 1/2 cup each time.
Cook for about 2 minutes on the first side, and then flip and cook 3-4 minutes on the other side. This will probably have to be adjusted in relation to your temperature and how crispy you like them. I prefer mine to be soft.
When it’s cooked to your liking, use a pair of tongs to remove them and set them on a cooling rack (I didn’t have one so I used a grate from the oven propped up on a plate), and sprinkle with dextrose. If you want to wrap them in a cylindrical shape like they do on the streets of Hong Kong, now would be the time to do so.
Once you’re on your last few waffles, you can place the ones you’ve made on a plate in the oven to keep them warm.
Yield: About 7 medium sized waffles (made with 1/2 cup of batter
Time: 10 minutes for prep
5 minutes or so to cook each waffle
Elimination Diet safe: No.