Bubble waffle (Gai Daan Jai) was one of my favourite breakfast/ snack items to eat growing up. Bubble waffles also known as “Hong Kong egg waffles” or “Hong Kong eggettes” are a popular street food item in Hong Kong- the aromas of this waffle would fill the stalls! While reminiscing through travel photos- this current quarantine life has got me craving these for sure. I had to pull this gem out of the pantry and I’m so glad I did! Recipe below- hope you all enjoy it as much as I did & brings you something delicious to eat through this quarantine. Stay healthy & happy everyone.
- Author: Cookingwithchow
- Course: Breakfast/ Dessert
- Servings: 3 waffles
- Prep Time: 60
- Cook Time:4-5
- Total Time: 64
INGREDIENTS
- 1 cup flour
- 1.5 tsp baking powder
- 3 tbsp cornstarch (you can sub for tapioca starch/ potato starch)
- 1 tbsp custard powder (optional- if you don’t have this you can sub for equal parts vanilla & cornstarch)
- 1 tbsp matcha powder
- 1/2 cup + 1/8 cup sugar
- 1/2 cup + 1/8 cup water
- 2 tbsp oat milk (any milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- Extra coconut oil for brushing the bubble waffle pan
DIRECTIONS
- Using a double boiler, mix together the eggs & sugar until it has doubled in volume (approximately 5 minutes).
- In another bowl, sift together flour, baking powder, cornstarch, custard powder, matcha powder. Set aside.
- Once the egg/sugar mixture has doubled in volume & has a nice yellow colour- pour the milk, water, vanilla extract inside. Mix throughly.
- Add in your dry ingredients (flour, baking powder, cornstarch, custard, matcha powder) to the bowl. Mix together until all clumps have been removed. Set aside for at least an hour covered with saran wrap.
- Preheat your both sides of your bubble waffle pan & lightly brush with coconut oil. Once the pan is hot- pour 3/4 cup of the batter in the middle of 1 side of the pan & quickly swirl the batter around. Immediately put the other half of the pan on top & squeeze together for 2-2.5 minutes on LOW heat.
- Flip again and cook for another 2- 2.5 mins.
- Open the pan & using a rubber spatula remove the waffle onto a wire tray to cool. If you want the waffle to fit in a cone- rest it on a rolling pin.
- Top with your choice of toppings! I paired mine with fresh whipped cream, strawberries, mangoes, a scoop of matcha icecream, & a drizzle of condensed milk.
- Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
