📝 About This Recipe
Originating from the bustling streets of Hong Kong in the 1950s, these 'eggettes' are a sensory masterpiece of golden, spherical bubbles connected by a thin, crispy webbing. Each bite offers a delightful contrast between the crunchy exterior and the chewy, custard-like center. This recipe captures that nostalgic vanilla-malt aroma that lures crowds through night markets, elevated with professional techniques for the perfect structural snap.
🥗 Ingredients
Dry Ingredients
- 140 grams All-purpose flour (sifted)
- 2 tablespoons Cornstarch (provides the signature crunch)
- 1 tablespoon Custard powder (for color and deep vanilla flavor)
- 1.5 teaspoons Baking powder (ensures a light, airy rise)
- 1 tablespoon Tapioca starch (gives the center a chewy 'mochi' texture)
Wet Ingredients
- 2 pieces Large eggs (at room temperature)
- 100 grams Granulated sugar (superfine works best)
- 2 tablespoons Evaporated milk (adds a rich, creamy depth)
- 140 ml Water (filtered)
- 2 tablespoons Vegetable oil (neutral flavor like canola or grapeseed)
- 1 teaspoon Vanilla extract (pure extract preferred)
Optional Toppings
- 1 tablespoon Powdered sugar (for dusting)
- 2 tablespoons Sweetened condensed milk (for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted all-purpose flour, cornstarch, tapioca starch, custard powder, and baking powder until thoroughly combined.
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2
In a separate medium bowl, beat the 2 eggs and granulated sugar together until the mixture is pale and slightly frothy.
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3
Slowly whisk the evaporated milk, water, and vanilla extract into the egg mixture until smooth.
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4
Gradually pour the wet ingredients into the dry ingredients. Whisk gently from the center outward to avoid lumps, ensuring a silky, thin batter.
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5
Stir in the vegetable oil until fully incorporated. This fat is crucial for a crisp release from the pan.
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6
Strain the batter through a fine-mesh sieve into a clean bowl to remove any tiny clumps of flour; this ensures a professional finish.
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7
Cover the batter and let it rest in the refrigerator for at least 30 minutes. This allows the starches to hydrate and the air bubbles to settle for a better texture.
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8
Preheat your bubble waffle iron (electric or stovetop) to medium-high heat. If using a stovetop version, heat both sides evenly.
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9
Lightly brush both sides of the iron with a tiny bit of oil, even if it is non-stick, to guarantee a golden sheen.
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10
Pour approximately 3/4 cup of batter into the center of the iron, starting from the middle and letting it flow to the edges.
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11
Close the iron and immediately flip it over. This ensures the batter flows into the 'bubbles' before it sets, creating full, round spheres.
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12
Cook for 2-3 minutes on each side. Open slightly to check for a deep golden brown color.
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13
Carefully remove the waffle using a spatula or wooden skewer. It will be soft at first—this is normal!
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14
Immediately place the waffle in front of a small fan or wave it gently in the air for 30 seconds. This 'shock' creates the iconic crispy shell.
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15
Roll the waffle into a cone shape while still warm and place it in a cup to hold its form for serving.
💡 Chef's Tips
Resting the batter is the 'secret' to a smooth, consistent texture; never skip the 30-minute chill time. If your waffles are too soft, replace 10g of water with 10g of additional vegetable oil for a crispier fry. Always flip the iron immediately after closing—if you wait even 10 seconds, the bubbles won't be perfectly round. Use a wire rack to cool the waffles if not eating immediately; stacking them while hot will make them soggy from steam. To clean a stovetop iron, use a soft brush while it's still warm to remove any stray bits of sugar or batter.
🍽️ Serving Suggestions
Serve warm in a paper cone with a scoop of black sesame or matcha ice cream nestled in the center. Drizzle generously with sweetened condensed milk and a sprinkle of toasted coconut flakes for a tropical twist. For a savory-sweet fusion, top with a drizzle of honey and a few cracks of sea salt. Pair with a classic Hong Kong-style Silk Stocking Milk Tea (hot or iced) for the authentic street food experience. Top with fresh sliced strawberries, whipped cream, and a dusting of cocoa powder for an elegant dessert plate.