Your New Summer Obsession: Bubble (Hong Kong) Waffles
posted by: Amber Johnson
I’ve been paring down my kitchen from non-essential items. Cherry pitter and strawberry huller? Haven’t used them in years. Egg separator? Do it by hand. Herb stripper? Yes, that’s a thing but it really doesn’t need to be.
I’ve been very selective about my recent kitchen purchases but my family’s latest obsession is well worth it: A Bubble Waffler. Not familiar with them? I wasn’t either and now I cannot wait to experiment with delicious concoctions this summer.
What are Bubble Waffles?
These Hong Kong egg cakes, known as egg waffles, are cooked in a specialty designed pan that creates bubble-shaped waffles with crispy golden outsides and tender centers. An eggette is a kind of spherical pancake or ball waffle popular in Hong Kong and Macao and is made from eggs, sugar, flour, and light evaporated milk. They are best served hot, and often eaten plain. They can also be served with fruit and flavors such as strawberry, coconut or chocolate. They can also be used as a cone with the center filled with ice cream or frozen yogurt. They are sometimes referred to as “Hong Kong cakes” in Chinatowns across America, especially in New York.
I researched several online options and went with the CucinaPro Bubble Waffler due to its lower price-point ($39.95 on Amazon) and its great reviews. I was a bit apprehensive about sticking problems on the one-of-a-kind bubbled texture but every batch has emerged looking just like bubble wrap…only a lot more delicious.
Bubble Waffle Recipes
Bubble waffles are fantastic for Father’s Day, Easter Brunch or even just a fun summer party. I’ll admit that sometimes I’m lazy and just use my standard waffle mix but as forewarning, these do not create the crispy golden outsides. I also tried to avoid recipes using tapioca starch (commonly found in the recipes) but it’s worth the extra time, ingredients and effort to make these from scratch…and I was surprised to find tapioca starch at Walmart.
In addition to the conventional “egg taste,” they are also available in a variety of flavors such as chocolate, green-tea and ginger, etc. Check-out The Waffle Lab’s menu for some fun combinations and also this fun segment:
Hong Kong Bubble Waffles
2 cups all-purpose flour
2 tsp baking powder
1 tbsp tapioca starch
2 tbsp custard powder
4 large eggs
1 1/3 cup granulated white sugar
4 tbsp evaporated milk
300 ml water
2 tbsp vegetable oil
2 tsp vanilla extract
Mix all the ingredients in a large bowl until only small lumps appear. Refrigerate for one hour.
Preheat your waffle iron and turn your heat to medium. Lightly brush each bubble with vegetable oil.
Pour 3/4 cup of the batter into the middle of the bubble waffle pan and then immediately close the lid.
Use a spoon, fork or chopstick to remove and serve immediately with your favorite toppings.
Now, enjoy making this a favorite summer tradition for your family!