Firstly mix and sieve the plain flour + baking powder + custard powder + tapioca starch. Set aside.

Beat the eggs and mix in the white sugar using a wooden stirrer. Add in gradually the evaporated milk and still water. Mix thoroughly.

Add the sieved flour mixture into the egg mixture. Stir thoroughly until a smooth batter is formed. It is important that it forms no lumps.

Add in the vanilla essence and mix well.

Finally add in the vegetable oil.

Cover the batter with cling wrap and refrigerate for at least an hour.

Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.

Warm up each side of the mould, and brush a thin layer of oil on each side.

Pour the egg batter into a large measuring cup for ease in pouring onto the mould.

Pour the egg batter onto the mould filling up to 80% full. Close the mould and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed mould in order to have the egg batter filled evenly inside the mould.

Flip to the opposite side of the mould and place it on top of the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and can thus be easily removed from the mould.

Use a fork to remove the egg waffle from the mould and place it on a cake cooling rack to cool.

Repeat steps until all egg batter is finished.