Bubble waffles are the stuff of childhood dreams. I remember being a kid, at the night market, up way past my bedtime, eagerly awaiting a piping hot bag of these little egg-shaped waffles. There would always be a massive line-up, and the egg waffle maker would try to amuse everyone by dancing while fanning the waffles before handing them out.
Hong Kong egg waffles are originally from Hong Kong, but happily, you either make them on your own or find them in areas that have a lot of Asians. If you’re in a city with a Chinatown, you’ll probably find at least one place that makes them, along side bubble (boba) tea. They’re served hot and crisp and the little domes are eggy, chewy, and so so addictive. Their honeycomb shape makes them easy to share and if you’re ever in Hong Kong, I’d say it’s the must have street food that you want to get your hands on (along with curry fish balls!!).
The famous egg waffle stands in Hong Kong have been around forever and they have perfected egg waffles. They have lacy, crispy edges and half-hollow eggy, soft and chewy centers. I have to admit, making them at home is no where nearly as good. But when the craving hits, this recipe is definitely my go-to. It’s flavor is bang-on — the custard powder adds that extra hint of egg-iness that is essential.
It may take a couple of tries, but I hope you give these egg waffles a go! I love them just plain, but they’re also awesome topped off with fruit and ice cream. You can also put fillings in – I’ve tried chocolate chips as well as a sprinkle of matcha. I’m going to be playing around with them soon because there are just so many fun things you can do. I can’t wait!
Hope you’re having a sweet Sunday :)
Hong Kong Bubble Waffle Recipe via Christine’s Recipes
makes 3-4 waffles
I left this recipe as I found it – I used a kitchen scale to weigh everything out. I haven’t tried it with cup measurements because it was perfect as is. I have two bubble waffle makers: one that’s more of a manual iron with two interlocking plates, and an electric one that is super simple to use. Yes the batter is a little finicky, with the 1 hour rest time in the fridge and then the 30 minute rest time to bring it back up to room temp, but it yields pretty darn tasty egg waffles so if you’re committed, go all in! It may take a couple of tries to figure it out, but it’s worth it :)
- 140 grams all purpose flour
- 7.5 grams baking powder
- 10.5 grams custard powder
- 28 grams tapioca starch
- 2 eggs
- 140 grams white sugar
- 28 grams evaporated milk
- 140 grams water
- 5 grams vanilla extract
- 28 grams vegetable oil
- a touch of vegetable oil, to grease the waffle iron
In a bowl, sift together the flour, baking powder, custard powder and tapioca starch. Set aside.
In another bowl or large liquid measuring cup, lightly beat the eggs and whisk in the sugar. Mix in the evaporated milk and then water, gradually. Add the sifted flour mixture and whisk well, making sure there are no lumps. Whisk in the vanilla extract and then the oil. Cover the batter with plastic wrap and let rest in the fridge for 1 hour or overnight.
When you’re ready to make waffles, take the batter out and let it rest at room temperature for 30 minutes.
Heat up your waffle iron plates: brush or spray with a bit of oil and heat each one separately over medium heat.
Pour a scant cup of batter (closer to 3/4 cup) into one of the plates, rotating so that most of the wells are filled. Place the other plate on top, lock it in, close, and flip. Cook each side for 2-3 minutes, lifting the plates to check after a minute and a half. Lift the top plate off and flip the waffle out – use chopsticks to loosen if needed – and let cool on a wire rack so the edges stay crispy. Repeat with the remaining batter. Enjoy warm!