Cheddar onion eggettes

Ingredients

• 1 cup (128 g) flour 
• ½ cup (125 ml) water 
• ½ cup (125 g) sugar 
• ¼ cup (60 ml) evaporated milk 
• 3 tsp (15 g) tapioca starch 
• 3 tsp (15ml) canola oil, plus more for pan 
• 2 tsp (10 g) custard powder 
• 1 tsp (5 g) baking powder 
• ¼ tsp (1 g) kosher salt 
• 2 eggs 
• ½ cup (100 g) grated white cheddar or other cheese 
• ¼ cup (30 g) thinly sliced green onion 

Chilling time: 30 minutes

Instructions

1. Combine all ingredients except cheese and green onions in a blender. Blend just to combine. Refrigerate for 30 minutes. Preheat oven to 100°C (200°F).
2. Heat bubble waffle iron (or regular waffle iron) according to the manufacturers’ directions. Once hot, brush lightly with canola oil. Pour ¼ cup (60 ml) batter into the centre of the mold, allowing it to run to within 3cm (1½ inches) of edge of pan.
3. Scatter approximately 1/6 of the cheese and onions over the top, cover with another ¼ cup (60ml) of batter, close the lid of the iron and if using a bubble waffle pan, flip the pan over immediately. Allow the waffle to cook for about 2 minute per side or 4 to 5 minutes total, turning iron halfway. Place finished waffle on rimmed baking sheet and place in warm oven. Repeat with remaining batter. Serve warm. 

Note

• I used an eggette maker, but the recipe also works perfectly in a classic waffle iron.