Hong Kong Egg Waffle with Ice Cream

0 In a bowl, combine cake flour, tapioca flour, baking powder, and custard powder.
1 In another bowl, mix 2 eggs and sugar together until fully combined. Pour in the water, evaporated milk, and vanilla extract and mix.
2 Using a fine mesh sieve, sift the flour mixture into the egg mixture. Gently stir  until the flour is mixed in. Avoid overmixing or else the batter will become dense! It's okay if there are still lumps.
3 Run the batter through the sieve to breakdown and lumps. Cover and set aside in the fridge for at least one hour.
4 After one hour, take the batter out and preheat the waffle maker on both sides. Coat with non-stick cooking spray (such as PAM). 
5 Fill the waffle maker about 80 percent of the way. Close the waffle maker and flip immediately then tilt it from side to side so every hole gets filled. 
6 Cook for 2 to 2 1/2 minutes on each side or follow the instruction manual for your waffle maker.
7 Remove and place it on a rolling pin to form a rounded shape. Allow it to cool completely. 
8 From here, you can either eat the waffle as is or top it with your favorite treats! I topped mine with strawberry ice cream, fresh strawberries, Nutella, and Pocky sticks. 
9 Enjoy :)