Bubble Egg Waffles, also known as Hong Kong Egg Waffles (Gai Daan Jai), are a popular street food loved for their crispy exterior, soft chewy center, and signature bubble shape. Lightly sweet with a delicate vanilla flavor, they’re delicious on their own or topped with fruit, whipped cream, chocolate, or ice cream.
This easy homemade recipe uses simple ingredients and creates authentic bubble waffles with the perfect balance of crispness and chew.
Why You’ll Love This Recipe
- Crispy outside and soft inside
- Simple pantry ingredients
- No mixer required
- Easy to customize
- Perfect for breakfast, dessert, or snacks
- Ready in about 30 minutes
Ingredients
- 1 large egg
- 50 g whole milk
- 25 g neutral oil (corn, sunflower, or vegetable oil)
- 20–30 g powdered sugar
- 70 g cake flour
- 10 g cornstarch
- 2 g aluminum-free baking powder
- ½ teaspoon vanilla extract (optional)
Equipment
- Bubble waffle pan
- Mixing bowl
- Whisk
- Fine mesh sieve
- Pastry brush
Instructions
1. Prepare the Batter
Whisk together the egg, milk, oil, powdered sugar, and vanilla until smooth.
Sift in the cake flour, cornstarch, and baking powder.
Whisk gently until no dry flour remains. Do not overmix.
Allow the batter to rest for 15–20 minutes.
2. Heat the Pan
Preheat the bubble waffle pan over medium heat.
Lightly grease both sides with a small amount of oil.
3. Cook the Waffle
Fill the pan about ¾ full with batter.
Close the pan immediately and flip it over.
Cook for 2–3 minutes, flip again, and cook another 2–3 minutes until golden brown and crisp.
4. Cool and Serve
Carefully remove the waffle and place it on a wire rack for one minute.
Serve warm while the outside is crisp and the inside remains soft and chewy.
Tips for Perfect Bubble Waffles
- Rest the batter for the best texture.
- Use cake flour to create a light, chewy waffle.
- Fully preheat the pan before cooking.
- Grease the pan lightly before every batch.
- Flip the pan immediately after closing.
- Cool on a wire rack to maintain crispness.
Flavor Variations
Chocolate
Replace 10 g of the cake flour with cocoa powder.
Matcha
Add 1 teaspoon of matcha powder.
Vanilla
Increase the vanilla extract for a richer flavor.
Savory
Omit the sugar and add shredded cheese, herbs, or chopped scallions.
Serving Suggestions
Top your Bubble Egg Waffles with:
- Fresh berries
- Banana slices
- Whipped cream
- Chocolate sauce
- Nutella
- Honey
- Maple syrup
- Powdered sugar
- Ice cream
- Chopped nuts
Storage
Room Temperature
Store in an airtight container for up to 2 days.
Freezer
Freeze between sheets of parchment paper for up to 2 months.
Reheat in the oven or air fryer until crisp.
Nutrition (Per Waffle)
- Calories: Approximately 220
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 10 g
- Sugar: 10 g
Nutrition values are approximate.
Frequently Asked Questions
Can I make Bubble Egg Waffles without a bubble waffle pan?
Yes. A regular waffle maker works, although the classic bubble shape will be different.
Why aren’t my waffles crispy?
The pan may not be hot enough, or the waffles may need a little more cooking time. Cooling them on a wire rack also helps keep them crisp.
Can I make the batter ahead of time?
Yes. Refrigerate it for up to 24 hours and stir gently before using.
Can I freeze Bubble Egg Waffles?
Yes. Freeze them after cooling completely and reheat in the oven or air fryer for the best texture.
Can I double the recipe?
Yes. Simply double all the ingredients while following the same method.
Why use aluminum-free baking powder?
It gives the waffles a cleaner flavor without any metallic aftertaste.
Final Thoughts
Homemade Bubble Egg Waffles are crisp, light, chewy, and surprisingly easy to make. With a handful of ingredients and a bubble waffle pan, you can recreate this famous Hong Kong street-food favorite in your own kitchen.
Enjoy them plain or customize them with your favorite toppings for a fun breakfast, snack, or dessert.
