There’s something so satisfying about tearing into a warm, crispy on the outside, soft on the inside bubble egg waffle. Also known as Hong Kong egg waffles or “gai daan jai,” these street snacks have taken over global dessert scenes, and for good reason. Their iconic bubbly texture and vanilla sweet aroma make them irresistible whether you eat them plain, roll them up, or fill them with whipped cream and fruit.
I started testing this recipe because I wanted the same crispy shell and chewy interior I loved on the streets of Kowloon, but using simple ingredients I already had. After multiple batches and tweaks, this version hits that delicate balance of airy and rich, with just a hint of crisp caramelization around the edges.
If you’ve enjoyed treats like our Japanese Souffle Pancakes or Banana Chocolate Chip Cake, then this will be your next favorite indulgence. Let’s get into what makes them so unique.
What Are Bubble Egg Waffles?
Originally from Hong Kong, these waffles are made using a special gridded pan that gives them their signature bubble shape. But even without a traditional pan, you can still make a version at home using a silicone mold or regular waffle maker though the texture and appearance will vary slightly. They’re light, stretchy, and delicious either warm or cooled.
Why This Recipe Works
- Soft and Bubbly: Low gluten flour and cornstarch give the right chew without toughness.
- Mild Sweetness: Just enough powdered sugar to balance the eggy batter.
- Customizable: A
- No mixer needed: Everything can be mixed by hand in under 5 minutes.
- dd cocoa powder, vanilla, or matcha for variations.
Ingredients You’ll Need
1 large egg
- 50g milk (whole milk preferred)
- 25g corn oil (or neutral oil like sunflower)
- 20-30g powdered sugar (adjust to taste)
- 70g low gluten flour (cake flour)
- 10g cornstarch
- 2g aluminum free baking powder
Recommended Tools
- Bubble waffle pan (cast iron or electric)
- Mixing bowl and whisk
- Measuring scale (for precision)
- Pastry brush (for oiling the pan)
Step by Step to Make Bubble Egg Waffles
1: Whisk the Wet Ingredients
- Crack 1 large egg into a medium bowl and whisk lightly to break it up.
- Add 50g milk and 25g corn oil. Whisk together until smooth and fully combined.
2: Add Sugar and Flavor
- Whisk in 20-30g powdered sugar, depending on how sweet you like your waffles.
- You can also add a few drops of vanilla extract if desired, though it’s optional.
3: Sift in the Dry Ingredients
- Place a fine mesh sieve over the bowl and sift in 70g low gluten flour, 10g cornstarch, and 2g baking powder.
- Gently whisk or stir the dry ingredients into the wet mixture just until a smooth batter forms. Avoid overmixing.
4: Rest the Batter
- Let the batter sit at room temperature for about 15-20 minutes. This allows the starches to hydrate and results in a better bubble texture.
- If you’re short on time, 10 minutes is sufficient but don’t skip it completely.
5: Preheat and Grease the Waffle Pan
- Heat your bubble waffle pan thoroughly over medium heat. If using an electric waffle maker, turn it on to preheat until the indicator light signals readiness.
- Lightly grease both sides of the pan with a pastry brush dipped in neutral oil. This ensures the waffles release cleanly and turn golden.
6: Pour and Cook the Waffle
- Pour the batter evenly onto the lower half of the pan about 3/4 full is perfect. Don’t overfill, or the batter will overflow when closed.
- Quickly close the pan and flip it over. This spreads the batter evenly into all the bubbles and prevents burning on one side.
- Cook each side for 2-3 minutes, then flip again and cook 2 more minutes, or until the waffle is golden brown with crisp edges.
7: Cool and Serve
- Carefully open the waffle pan and use a thin silicone spatula or chopstick to lift the waffle out.
- Place it on a wire rack to cool slightly the exterior will crisp up as it rests. Serve warm for the best texture.
Chef’s Tips for Better Texture
- Rest the batter: Letting the batter sit for 15 minutes helps the flour hydrate fully and improves the elasticity.
- Heat control: The pan must be fully preheated and oiled to achieve that signature crispness.
- Don’t overmix: Stir just until smooth overmixing can toughen the texture.
I also found that rotating the pan after pouring the batter if you’re using a traditional stovetop mold ensures a golden, even cook on both sides. It reminds me of the control I use when flipping our Vanilla Crepes or Oatmeal Zucchini Pizza Cakes.
What to Serve with Bubble Waffles
- Drizzle with chocolate or condensed milk
- Serve with fresh berries and whipped cream
- Top with ice cream for a modern dessert twist
- Dust with cinnamon sugar for a warm flavor
Pro Tips for the Best Texture
- Use cake flour: Low gluten keeps the bubbles soft and slightly chewy, not tough.
- Let the pan heat fully: A properly heated pan ensures rapid expansion and puffiness inside each cell.
- Flip quickly: Don’t delay once you pour the batter immediate flipping prevents uneven bubbles.
- Let the waffle cool uncovered: If you trap steam, the crispness disappears.
Flavor Variations to Try
- Matcha Bubble Waffles: Add 1 tsp matcha powder for a light green color and subtle earthiness.
- Chocolate Version: Replace 10g of the flour with unsweetened cocoa powder for a rich twist.
- Cheesy Savory: Omit sugar and mix in shredded cheddar and chopped scallions for a snackable savory version.
- Strawberry Vanilla: Fold in freeze dried strawberry powder and a splash of vanilla extract.
Serving Ideas and Pairings
- Top with whipped cream, honey, and fresh berries.
- Fill with chocolate sauce or Nutella and fold into a cone shape.
- Serve with vanilla or mango ice cream and chopped almonds.
- Pair with Buttery Mini Crepes or Souffle Pancakes for a brunch spread.
This recipe is also perfect for weekend breakfast fun with kids everyone can top their own waffle. If you’re planning to make several at once, keep cooked waffles on a wire rack inside a warm oven set to 200°F (95°C) until serving.
Make These Bubble Waffles Your New Favorite Treat
Bubble egg waffles are fun, nostalgic, and surprisingly simple to make at home. With just a handful of ingredients, you can recreate that irresistible street snack texture: crispy on the outside, soft and stretchy inside. Whether you enjoy them plain, drizzled, or stuffed, they’ll win over every member of the family.
FAQs About Bubble Egg Waffles
Can I make bubble waffles without the special pan?
Yes, although they won’t have the signature round bubbles. You can use a silicone mold or a standard waffle maker. The flavor will still be similar, but the texture and shape will differ slightly.
Why is my batter too thick or too runny?
The consistency should be like pancake batter pourable but not watery. If it’s too thick, add a bit more milk. If too thin, sift in a little more flour or cornstarch.
How do I store leftover waffles?
Cool the waffles completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze with parchment paper between each waffle and reheat in the oven to restore crispness.
Can I double the recipe?
Absolutely. Just double all the ingredients and mix in a larger bowl. Keep in mind the batter should be used within a few hours for best results. If storing batter, refrigerate it and remix before use.
Is it safe to use aluminum free baking powder?
Yes, and it’s actually preferred for egg waffles. Aluminum free baking powder gives a cleaner taste and doesn’t leave behind any metallic aftertaste, especially when cooked quickly at high heat.
