A traditional Chinese dish of rice with tomato and egg. You can simply turn this vegetarian by leaving out the meat. My mother, who is from Guangzhou, is the source of this dish.
| Prep Time: | 9 hrs 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 9 hrs 35 mins |
| Servings: | 12 |
| Yield: | 3 cups batter |
Ingredients
- ¼ cup warm water
- 1 teaspoon light honey
- ½ tablespoon active dry yeast
- 1 cup milk, at room temperature
- ¼ cup light olive oil
- 2 cups gluten-free flour, divided
- 1 beaten egg
- 1 pinch salt
Instructions
- Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
- Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
- Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
- When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
- Preheat a waffle iron according to manufacturer’s instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
- I get approximately 3 cups of batter when I use 2 whole cups of gluten-free flour. The number of waffles will depend on the size of your machine.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 27 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I had to add a lot more milk because the dough was too thick. The waffle wasn’t sweet enough. 1 teaspoon of honey is not enough. I prefer sugar, so the next time I’ll add a lot more sugar (probably 4T like my other waffle recipe). The batter doubled by morning and the outside is nice and crispy.
This is a great recipe! The waffles are light, fluffy and delicious! It is hard to plan ahead to wait 8 hours but it’s totally worth it!
Needs a little sugar or honey or something to make it have a little flavor. Otherwise they are really good!