Ok folks so here is how to make your very own bubble waffle, which for reference can be known as a variety of other things including – egg puff, eggette, pancake balls, pancake waffle, egglet, puffle or Hong Kong cakes! Phew! But either way these delicious vanilla and custard flavour waffles are popular with street vendors in Hong Kong and work an absolute charm, the only thing you really need is a bubble waffle pan, so click here if you need one – but it would work fine in a waffle pan, just do not try and flip it!
Making the batter is simple, just combine all the dry ingredients together in a large mixing bowl, then gradually add the remaining ingredients a little at a time until they are all in there, whisk really well for a good 5 minutes to get it nice and smooth, at first it will be very lumpy so be sure to get all of those out!
Next up take your waffle pan and open it up, add a little extra oil to lubricate it very lightly, then dab away any excess with kitchen towel. Warm both sides of the pan for a minute each side and then open and pour in some batter (about ¾ cup or 170ml should do it, just be sure to pour it evenly using a jug helps.
With the batter in close the lid immediately and flip the pan over. Cook for 2 and a half minutes either side of the pan over the flame, taking care when you turn the pan. Once done pour out gently onto a wire rack to cool down briefly, that’s it all done, serve it with any sweet topping you like, roll it up into a cone or rip off the individual egg shapes and serve in a pot. They go great with ice cream, this recipe makes enough for 3 waffles comfortably…. If you do not have this bubble waffle pan or something similar use the same batter in a waffle maker, the evaporating milk in the mix with the custard and vanilla works a charm. Enjoy and experiment with it!