Recipe

Hong Kong Bubble Egg Waffles

Street style egg waffles with crisp edges, a tender custard-like center, and golden bubbles made for ice cream, fruit, and syrup.

By Matt Campbell

•

4.8

A freshly cooked Hong Kong bubble egg waffle folded into a cone shape on parchment paper, golden brown with crisp bubbles and a soft custardy interior visible, natural window light

Jump to Recipe

Bubble egg waffles, also called gai daan jai, are the kind of snack that makes you stop mid-bite to do a quick reality check. How is it this crisp on the outside, but still soft and custardy inside? The secret is not just the cute bubble iron. It is the batter, the heat, and a couple small moves that feel fussy the first time and then become second nature.

This is Cantonese street style at home: accessible ingredients, clear steps, and enough guidance so you can get that signature crisp edge vs tender middle texture without stress. We will talk about starch options (including tapioca for that gentle chew), iron temperature, sweet and plain variations, and the best way to serve these while they are still doing that warm, toasty vanilla-egg thing.

A stainless steel mixing bowl with pale yellow bubble egg waffle batter being whisked until smooth on a home kitchen counter

Why It Works

Two leaveners, two jobs: baking powder gives reliable lift. A small amount of baking soda mainly helps browning and a lighter texture once it hits the hot iron.
Rest time matters: a short batter rest hydrates the flour and thickens the batter slightly, which helps pocket fill and keeps the center tender instead of bready.
Heat control equals texture: a well-preheated iron sets the outer shell fast for crisp edges, while the thicker batter in the bubbles stays soft.
Flip only if designed for it: flip-style irons benefit from a quick early flip to push batter into the pockets. Non-flip electrics should stay closed and follow manufacturer guidance.
Steam is the enemy of crisp: cooling on a rack keeps the bubbles snappy instead of soggy.

Pairs Well With

Storage Tips

Bubble egg waffles are at their absolute best in the first 20 minutes, when the shell is still crisp. That said, leftovers are totally salvageable. The timelines below are about best quality, not strict safety cutoffs.

To store

Room temp (same day): Let waffles cool fully on a rack, then keep loosely covered. Tight containers trap steam and soften the crust.
Fridge (best within 2 days): Store in an airtight container. Expect the exterior to soften.
Freezer (best within 1 month): Freeze flat on a sheet pan, then transfer to a freezer bag. Add parchment between waffles if stacking.

To re-crisp

Toaster oven or oven: 350°F for 5 to 8 minutes, directly on the rack.
Air fryer: 350°F for 3 to 5 minutes.
Avoid the microwave unless you want soft pancake vibes. If you must, microwave briefly then finish in a toaster oven.

A bubble egg waffle reheating on the rack of a toaster oven with the bubbles turning crisp and lightly browned

Common Questions

Do I need a bubble waffle iron?

For the classic bubble shape, yes. A bubble waffle iron has the deep spherical pockets that create the pull-apart “bubble” texture. A standard waffle maker will still taste good, but it will be a different waffle.

Why is my egg waffle not crispy?

Usually one of three things: the iron was not hot enough, the waffle was undercooked, or it cooled on a plate (steam trapped underneath softens the shell). Preheat longer than you think, cook until deep golden, and cool on a rack.

Why is the inside bready instead of custardy?

Overmixing can build gluten, and too much flour makes it breadlike. Whisk just until smooth, measure flour correctly (spoon and level), and let the batter rest so it hydrates and cooks more evenly.

Can I make the batter ahead?

Yes, but it is best within 12 hours for top texture. Cover and refrigerate, then whisk briefly before using. The batter may thicken a bit, so add 1 to 2 tablespoons milk if needed to get back to a thick pour.

What oil should I use to grease the iron?

Use a neutral, high-heat oil like canola, avocado, or grapeseed. Butter tends to burn on the hot plates.

Is custard powder required?

No. Many home recipes use it for a more street-style aroma and color. If you do not have it, you can skip it and add 1 extra tablespoon cornstarch plus a little extra vanilla for a similar tender bite. If you are shopping, look for vanilla custard powder (often the Bird’s style), which is typically sweetened.

What about tapioca starch?

If you want that more traditional Hong Kong “Q” bounce in the center, swap the cornstarch for tapioca starch (or do half and half). Cornstarch leans crisp and tender, tapioca adds a gentle chew.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bubble waffle iron (flip-style pan or electric countertop model)
Mixing bowl
Whisk
Fine-mesh sieve (optional, for extra-smooth batter)
Measuring cups and spoons
Pastry brush or paper towel for oiling plates
Wire rack for cooling (important for crispness)

The first time I made these, I treated the iron like a normal waffle maker and expected it to magically do the street-food thing on its own. It did not. I got pale bubbles and a soft shell that tasted fine but felt like it missed the point. The next round I cranked the preheat, rested the batter, flipped early (on the flip-style pan), and cooled them on a rack. Suddenly: crisp edges, that warm eggy vanilla scent, and the weirdly satisfying moment of pulling off a bubble like it is edible packing foam, but actually delicious.

Hong Kong Bubble Egg Waffles

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 waffles

Ingredients

Batter

1 1/4 cups (150 g) all-purpose flour
2 Tbsp cornstarch or tapioca starch (see note)
2 Tbsp custard powder (optional, for classic aroma and color)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
2 large eggs (room temperature optional)
1/2 cup (100 g) granulated sugar (see variation for less-sweet)
1 cup (240 ml) whole milk (room temperature optional)
1/2 cup (120 ml) water
4 Tbsp (56 g) melted unsalted butter, slightly cooled (or neutral oil)
1 1/2 tsp vanilla extract

Starch note: Cornstarch gives a crisp, tender bite. Tapioca starch (or half cornstarch, half tapioca) adds a more traditional slight chew in the center.

For the iron

Neutral oil (canola, avocado, grapeseed) for brushing plates

Serving ideas (pick your vibe)

Ice cream + toasted nuts
Fresh fruit (strawberries, mango, banana)
Sweetened condensed milk or chocolate sauce
Maple syrup or honey
Powdered sugar

Instructions

Preheat the bubble waffle iron. Turn it on and let it preheat thoroughly. Most irons need a solid 5 to 10 minutes to get evenly hot. You want the plates hot enough that the batter sizzles quietly on contact.
Mix the dry ingredients. In a large bowl, whisk together flour, cornstarch or tapioca starch, custard powder (if using), baking powder, baking soda, and salt.
Mix the wet ingredients. In a second bowl (or a large measuring pitcher), whisk eggs and sugar until the sugar starts to dissolve. Whisk in milk, water, melted butter, and vanilla.
Make the batter. Pour wet into dry and whisk just until smooth. A few tiny lumps are fine. Aim for a thick pour like heavy cream. If you want it extra silky, strain through a fine-mesh sieve.
Rest the batter. Let it sit for 10 minutes at room temperature. This helps the flour hydrate and the batter thicken slightly, which helps fill the bubble pockets and keeps the center tender.
Lightly oil the iron. Brush or wipe a thin layer of neutral oil on both sides of the plates. Thin is the goal. Too much oil can fry the surface and make it spotty.
Fill and close. Pour batter onto the lower plate, focusing on the center and letting it spread outward. For a common 6 x 8 inch (15 x 20 cm) iron, start with about 1/2 cup. You want the bubble pockets about 80 to 90 percent covered once you close it. Close the iron firmly.
Flip if your iron is made to flip. On traditional flip-style pans, flip within 10 to 20 seconds of closing so the batter flows into every pocket. Use oven mitts and keep your hands clear, hot steam can escape. If you have a modern electric model that is not designed to be flipped, do not force it. Cook it closed and follow the manufacturer guidance. Expect slightly different bubble definition depending on the machine, but the texture will still be great.
Cook until deep golden. Cook 2 to 4 minutes per waffle depending on iron heat. Look for a rich golden brown with darker freckles on the high points. Pale waffles are usually soft, so let it go a little longer than your instincts want.
Cool on a rack. Lift the waffle out carefully and set it on a wire rack for 2 to 3 minutes to let steam escape. For the classic street-style cone, fold it gently while warm, then let it finish crisping on the rack.
Serve immediately. Top like you mean it: ice cream, fruit, condensed milk, syrup, or keep it plain and snack on bubbles one by one.

Variations

Less-sweet: Reduce sugar to 1/3 cup (65 g). Great if you plan to go heavy on syrup or ice cream.
Plain street snack: Reduce sugar to 2 Tbsp, increase salt to 3/4 tsp, and skip vanilla. Serve with butter and honey, or even a swipe of peanut butter.
Chocolate: Replace 2 Tbsp flour with 2 Tbsp cocoa powder. If you want chocolate chips, stir them into the batter (about 1/3 cup) so they are less likely to melt directly onto the plates. If you sprinkle chips onto the iron, they can burn and make cleanup annoying.

Heat notes

Too hot: Waffles brown fast but taste bitter or burn at the tips before the inside sets. Lower heat slightly and cook a touch longer.
Too cool: Pale waffles that steam and soften. Preheat longer or bump heat up.

Nutrition information is estimated.

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