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How to Make Hong Kong Egg Cakes (鷄蛋仔)
GINGER AND SCOTCH11Ingredients
75Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup all purpose flour (4 oz or 120 g)
- 1 tsp. baking powder
- 1 tsp. tapioca starch (or corn starch)
- 1 Tbsp. custard powder (optional)
- 2 eggs
- 2/3 cup sugar (4 oz or 120 g)
- 2 Tbsp. evaporated milk
- 5 oz. water
- 2 Tbsp. vegetable oil
- 1 tsp. vanilla extract (or vanilla essence)
- vegetable oil (more, for brushing/spraying on the egg waffle pan)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol110mg37% |
| Sodium180mg8% |
| Potassium95mg3% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber<1g4% |
| Sugars34g |
| Vitamin A4% |
| Vitamin C0% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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