Hakka-inspired Stroopwafel

Ingredients

In this Hakka-inspired version of stroopwafel, we incorporate Hakka flavors and spices such as star anise, ginger, and garlic into the traditional Dutch recipe. The caramel filling is made with palm sugar, adding a distinct sweetness that is characteristic of Hakka cuisine. These additions give the stroopwafel a unique twist, infusing it with the vibrant flavors of Hakka cuisine while still maintaining the beloved crispy and chewy texture of the original. We alse have the original recipe for Stroopwafel, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) unsalted butter, softened 1/2 cup (100g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 large egg 1 large egg
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 37g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 3.
   Add the egg to the butter mixture and mix well.
4. 4.
   In a separate bowl, whisk together the flour, cinnamon, star anise, ginger, garlic powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the yeast-milk mixture. Mix until a smooth dough forms.
6. 6.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
7. 7.
   While the dough is rising, prepare the caramel filling. In a saucepan, combine the grated palm sugar and water. Cook over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture thickens to a caramel-like consistency. Remove from heat and let it cool slightly.
8. 8.
   Preheat a stroopwafel iron or a waffle iron according to the manufacturer's instructions.
9. 9.
   Divide the risen dough into small balls, about 1 tablespoon each. Place a ball of dough onto the preheated iron and close it, pressing the dough to form a thin waffle. Cook for about 2 minutes, or until golden brown and crispy.
10. 10.
    Remove the waffle from the iron and carefully slice it in half horizontally. Spread a generous amount of the prepared caramel filling on one half and sandwich it with the other half. Press gently to seal.
11. 11.
    Repeat the process with the remaining dough and caramel filling.
12. 12.
    Allow the stroopwafels to cool completely before serving.

Treat your ingredients with care...

• Palm sugar — Make sure to grate the palm sugar finely to ensure it dissolves easily in the caramel filling.

Tips & Tricks

• If you don't have a stroopwafel iron, you can use a regular waffle iron to make the waffle layers. Just make sure to press them thin and crispy.
• For an extra indulgent treat, serve the Hakka-inspired stroopwafels warm with a scoop of vanilla ice cream on top.
• If you prefer a spicier flavor, you can increase the amount of ginger and garlic powder in the dough.

Serving advice

Serve the Hakka-inspired stroopwafels as a delightful dessert or snack. They are best enjoyed with a cup of hot Hakka tea or coffee.

Presentation advice

Arrange the Hakka-inspired stroopwafels on a platter, showcasing their golden brown color and caramel filling. Dust them with a sprinkle of powdered sugar for an elegant touch.