White Wafer Cookies
Oil-free, sugar-free wafers made with only cornstarch, cold water, and boiling water, with a crispy, styrofoam-like texture.
Ingredients
cornstarch
100 g
cold water (use 80–90 g in cold weather)
100 g
boiling water (use 110–120 g in cold weather)
100 g
Instructions
1
Mix the batter
Place the cornstarch in a bowl, add the cold water, and stir until smooth.
2
Add hot water
Pour in the boiling water and stir immediately; the mixture should become a thick, partially cooked paste.
3
Preheat the mold
Heat the egg roll mold until both sides are very hot, then reduce to medium-low heat.
4
Bake
Scoop about 1 tsp of batter (≈10 g) into the center of the mold, close it, and press firmly on the handle through a dry cloth for a few seconds until steam escapes with a hissing sound.
5
Flip and bake
Bake for 30 seconds, flip, and bake another 30 seconds.
6
Rotate and bake
Gently nudge with your hand; once the wafer can move, rotate it 180°, close the mold, and bake for another 30 seconds to make sure the handle end is fully cooked.
7
Cool
Place the freshly baked wafers on a rack to cool; do not lay them on a flat surface or the steam will be trapped and make them soggy.
