Best Bubble Waffles Recipes

BUBBLE WAFFLES

Bubble waffles image

These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 11

Ingredients

120g self-raising flour
2 tbsp cornflour
1 tbsp custard powder
100g golden caster sugar
2 large eggs , beaten
1 tbsp vegetable oil , plus extra for greasing
1 tsp vanilla extract
50ml evaporated milk
matcha green tea ice cream (or any other flavour you like)
dark chocolate sauce
freeze-dried raspberries

Steps:

Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.

Nutrition Facts : Calories 675 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium

HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY

Hong Kong-Style Egg Waffle Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, custard powder, tapioca starch, large eggs, sugar, water, evaporated milk, vanilla extract, vegetable oil, oil

Provided by Alvin Zhou

Categories Desserts

Time 1h15m

Yield 3 waffles

Number Of Ingredients 11

Ingredients

1 cup all purpose flour, plus 2 tbsp
2 teaspoons baking powder
1 tablespoon custard powder
3 tablespoons tapioca starch, plus 1 1/2 teaspoons
2 large eggs
½ cup sugar, plsu 3 tablespoons
½ cup water, plus 2 tablespoons
1 tablespoon evaporated milk, plus 2¼ teaspoons
1 teaspoon vanilla extract
2 tablespoons vegetable oil
oil, for greasing waffle machine

Steps:

In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
Add the water and evaporated milk to the egg mixture and stir to combine.
Slowly add the dry ingredients to egg mixture and mix until well combined.
Stir in the vanilla and vegetable oil.
Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
Transfer the batter to a spouted liquid measuring cup for easy pouring.
Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
Serve when the shell has cooled and become crisp, but is still slightly warm.
Enjoy!