Go Back
Healthier Hong Kong Bubble Waffles /The original Egg Waffles
These home-made bubble waffles are a healthy version of the famous Hong Kong egg waffles. Crispy on the outside, chewy on the inside, creamy yet not overly rich – they are as bad-ass as the famous Hong Kong street food but without the tummy guilt! The topping possibilities are endless and will go as far as your creativity does. Equipment: Egg waffle pan
Author: H.P.
Dry ingredients
  • ¾ cup/120gr light & low-gluten flour – I find that spelt flour works best while ticking or the nutrient values
  • 3 tbsp/28gr tapioca starch
  • 1 tbsp/10gr custard powder. I actually used pudding powder made from corn starch vs. custard powder that sometimes contains powdered egg
  • 1.5 tsp/7.5gr baking powder
  • A pinch of salt
Wet ingredients
  • 2 eggs / ~110gr
  • 2 tbsp / 40gr (coconucondensed milk
  • 2 tbsp / 28gr evaporated milk * can be subbed with coffee cream/half-and-half – see note
  • 140 gr water
  • 1 tsp / 7gr mild olive oil OR canola oil
  • ½ tsp/3ml vanilla extract
  • coconut oil spray for the waffle pan
Toppings – your choice! These are my favourites
  • Ricotta – whipped with honey/maple syrup and basil
  • Fruits or fruit compotes such as peaches nectarines, and the berries
  1. In a blender, mix all wet ingredients and blend until smooth
  2. Mix all dry ingredients and shift onto the wet mix
  3. Blend until all flour is dissolved
  4. Pour through a sieve into a large measuring cup (easier to pour into the waffle pan)
  5. Refrigerate for at least 30 minutes. You can also leave it overnight (I did!)
  6. Heat both sides of the waffle pan on stove for about 1 min on medium high heat
  7. Lower the heat to medium low and pour in the batter
  8. Close the latch and flip the pan
  9. Cook for 2 ½ minutes – you should see the pan wiggling as the waffle puffs up
  10. Open the latch for steam to escape
  11. Flip and cook set timer for another 2 ½ minutes
  12. Take it out using a stick or bamboo skewer
  13. Fold it gently to form the cone shape
  14. Load up with fillings and toppings of choice
  15. Best to enjoy while they’re still piping hot
Recipe Notes

(1) Flour: most original recipes call for cake flour or all purpose flour which is very fine, low fibre and low gluten flour. Opt for fine spelt flour or a mixture of spelt and millet flour to achieve same texture while amping up the nutrition
(2) Evaporated Milk: is "unsweetened condensed milk" with about 60% of the water removed from fresh milk and without any added sugar. It is thicker and creamier than normal milk, similar texture to coffee cream or half-and-half but much lower in sugar & fat content (usually 4-8%) while higher in protein.