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Hong Kong egg waffles are a delightful combination of textures and flavors. They have crispy edges and a slightly chewy center.
What is Hong Kong egg waffles ?
Hong Kong egg waffles, also known as “bubble waffles” or “gai daan jai,” are a popular street food originating from the vibrant markets of Hong Kong. They are called “egg waffles” because of their unique, egg-shaped bubbles that form when the batter cooks in a specially designed waffle iron. Gai daan jai means “little egg,” in Cantonese, which, again, refers to the distinctive bubble pattern. They have a delightfully crispy and chewy texture making them a perfect breakfast, snack, or dessert treat. Traditional Hong Kong egg waffles are cooked on the stove using a cast-iron mold that resembles a honeycomb. Electric waffles are available nowadays and that’s what I use for convenience reasons.
Hong Kong Egg Waffles (Gai Daan Jai)
Ingredients
Wet ingredients:
- 100 g eggs from 2 large eggs
- 100 g sugar
- 160 g whole milk or use evaporated milk
- 1 tsp vanilla extract
- 28 g cooking oil preferably neutral-tasting oil
Dry ingredients:
- 140 g all-purpose flour
- 28 g tapioca starch
- 8 g baking powder
- 15 g custard powder
- Pinch of salt
Instructions
Prepare the batter:
- Whisk the eggs and sugar vigorously for about 30 seconds or so. Add the milk, vanilla extract, and oil and continue to whisk. The mixture will emulsify
- Sift in all-purpose flour, tapioca starch, baking powder, salt, and custard powder into the wet ingredients. Use a whisk to mix until there is no lumps in the batter. Strain the batter if necessary
Rest the batter:
- Cover the batter and let it rest in the fridge for at least 1 hour or up to 24 hours.
When ready to cook the waffles:
- Remove the batter from the fridge 30 minutes before you plan to cook so the batter has time to come to room temperature. Transfer the batter to a measuring cup with a spout for easier pouring
Preheat the electric waffle maker:
- I preheat the waffle maker for about 10 minutes. My electric waffle maker doesn't have the ability to adjust the temperature. I think most can't.
Bake the waffles:
- Once the waffle maker has been preheated, brush with a bit of oil. You can use non-stick cooking spray too.
- Give the batter a stir
- Pour the batter into the mould, about 2/3 full. Do not overfill the waffle maker or they will overflow. If you fill too much, the waffles also won't turn out crispy.
- You can use a rubber spatula to help you spread the batter to fill up the mold evenly.
- Close the waffle maker and let it bake until they are golden brown or until the electric waffle maker says it's ready. They appear soft when you get them out from the waffle maker
- Place the cooked waffles on a cooling rack in one layer. DO NOT stack them as condensation forms, making the waffles soggy.
- The first few waffles may not be as perfect as you imagine because you probably still trying to figure out how much to fill out the mold and how long to bake them, but you will get the hang of it as you continue to work on it. Remember to give the batter a stir before you fill the waffle maker
If you want to form a cone :
- As soon as you get the waffle out of the waffle maker, gently fold them in half to form a cone shape and put it in a cup to hold the shape as it cools down. You need to do this soon enough before the waffles crisp up and you won't be able to fold it anymore
How to serve:
- This can be filled with some ice cream and toppings as you wish. See my post below for more suggestions.
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Eggs – Provide structure and a slight richness to the batter. I do not recommend substituting eggs with any egg substitute. I haven’t tested that out myself
2. Sugar – Adds sweetness and aids in achieving that desirable golden-brown exterior. This recipe doesn’t yield very sweet waffles, so I don’t recommend cutting down on sugar anymore
3. Milk – Adds moisture and a touch of creaminess. For a dairy-free option, almond or oat milk works well without compromising texture.
4. Vanilla Extract – Enhances the flavor and aroma, making each bite more fragrant. If you want to add a twist, you could try almond extract for a nuttier taste.
5. Oil – Keeps the batter moist and helps with crispiness. Neutral oils like vegetable oil or melted butter work best. You could also use coconut oil for an added tropical note.
6. All-Purpose Flour – The foundation of the waffle. You can substitute part of the flour with whole wheat flour for more fiber, though this may slightly change the texture and most likely make it more dense and heavy. So, please keep that in mind!
7. Baking Powder – Gives the waffles their rise and lightness. Ensure your baking powder is fresh for the best result.
8. Custard Powder – This is the secret ingredient that gives Hong Kong waffles their unique flavor. If you can’t find custard powder, instant vanilla pudding mix is a good substitute.
9. Tapioca Starch – Adds elasticity to the waffles, helping to create that signature chewy texture. If needed, you could substitute with cornstarch, though tapioca is preferred for the right balance of crisp and chew.
Tips for crispy and slightly chewy egg waffles
1. Rest the batter – Allowing your batter to rest for about 30 minutes ensures that the dry ingredients fully hydrate, leading to better consistency and even cooking.
2. Preheat the waffle maker – Make sure your bubble waffle maker is fully heated before pouring the batter in. This ensures even cooking and helps the waffles achieve that crisp exterior.
3. Adjust the heat – A medium-high heat works best. Too low, and your waffles may become soggy; too high, and they may burn without cooking through. The waffle appears soft when you get it out from the waffle maker, but it crisps up as they cool down
4. Don’t Overfill the Maker – Pour just enough batter to cover the bubbles in the iron. Overfilling can cause the waffles to spill over and cook unevenly. The waffles turn soggy very fast too.
5. Cooling – Place the cooked waffles on a cooling rack rather than stacking them. This prevents steam from making them soggy
Variations
1. Chocolate Bubble waffles: Stir some chocolate chips for a decadent version.
2. Matcha green tea waffles: Add a tablespoon of matcha powder to the batter for a beautiful green hue and a delicate tea flavor.
3. Savory Bubble Waffles: Reduce the sugar to 1 teaspoon and omit the vanilla. Add cheese, green onions, or even bacon bits for a savory twist.
What to serve with Hong Kong egg waffles
Hong Kong egg waffles are versatile and can be served with various toppings and accompaniments to enhance their flavors. These pairings allow you to enjoy egg waffles as a dessert, snack, or even a decadent breakfast!
1. Ice Cream – A classic pairing, the crispy waffles contrast perfectly with creamy, cold ice cream. Vanilla, chocolate, or matcha flavors work well.
2. Fresh Fruit – Berries, mango, or sliced bananas add freshness and a pop of color to the waffles.
3. Whipped Cream – Light and airy, whipped cream adds a creamy element without overpowering the waffles.
4. Condensed Milk – A drizzle of sweetened condensed milk gives the waffles a traditional Hong Kong touch.
5. Chocolate or Caramel Sauce – Drizzle with chocolate, caramel, or even Nutella for an indulgent treat.
6. Peanut Butter or Nut Butter—Spreading peanut butter or almond butter adds a rich, nutty flavor.
7. Powdered Sugar – A simple dusting of powdered sugar keeps the flavors light and sweet.
8. Boba (Tapioca Pearls) – For a trendy twist, add chewy boba pearls on top for extra texture and fun.
9. Custard or Pudding – Spoon some vanilla or matcha custard on top or in between the bubbles for a creamy bite.
Storage & Reheating Tips
To Store: If you have any leftovers (though that’s unlikely!), store the waffles in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as this can make them soft and chewy rather than crisp. You can freeze them, however. They freeze well. Simply put them in a freezer bag, push all the air out and seal the bag. They can be kept frozen for about one month.
To Reheat: Pop them into a preheated oven at 300°F (150°C) for 5 minutes to restore their crispiness. If they are frozen, add a few extra minutes. You can also reheat them in a toaster oven.
