Description
Golden, crispy, and delightfully puffy, these Bubble Egg Waffles bring a taste of Hong Kong’s street markets right into your kitchen. Lightly sweet with an airy interior, they’re perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- A pinch of salt
Instructions
- Preheat your bubble waffle maker and lightly grease both sides.
- In one bowl, whisk flour, cornstarch, baking powder, sugar, and salt.
- In another bowl, beat eggs, evaporated milk, water, oil, and vanilla extract.
- Combine the wet and dry mixtures gently until smooth.
- Pour enough batter to cover the molds, then close the maker carefully.
- Cook for 2–3 minutes per side, flipping halfway, until golden brown.
- Let cool slightly on a wire rack before serving with your favorite toppings.
Notes
- Do not overmix the batter to maintain a light texture.
- For crispier waffles, let them rest briefly on a wire rack after cooking.
- Batter can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 waffle
- Calories: 230
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: bubble egg waffles, Hong Kong waffles, gai daan jai, crispy waffles, sweet breakfast