Mix all dry ingredients together in a mixing bowl and whisk to combine
Gradually fold in the dry ingredients mixture into the egg mixture, in 3-4 batches. Stir to combine each time. There will be lumps in the batter and don't worry about mixing it thoroughly as long as no more loose flour is visible. Don't overmix the batter
Bake:
Preheat your waffle iron. When it's ready, spray with cooking spray or brush with a bit of oil
Spoon some of the batter on the waffle iron, enough to cover the base. Then put in few dollops of the red bean paste (as shown in the video). Spoon over more batter to cover the filling. Cover and bake until they are golden brown and then flip over to the other side. This extra step will give you crispy on the outside and soft inside waffles. Repeat with the rest of the batter
Serve:
Serve them warm on its own or with maple syrup or honey or whatever your choice is
Freeze for future:
Let them cool down completely. Transfer to a baking sheet lined with parchment paper and freeze in the freezer for about 1 hour and then transfer to a freezer bag. They will not stick to each other. Simply reheat by loosely wrapping them in a foil and place on a baking sheet and bake in the oven or air fryer at 350 F for 10 minutes or until heated through