Bubble Waffle aka Egg Waffle “Gai Daan Jai” 鸡蛋仔 is a popular street food in Hong Kong made in a special honeycomb mould. My son and I love this delicious snack very much and I’ve always wanted to try making it at home. I don’t have a proper mould at home, however I’ve tried making this couple of times using my Takoyaki hotplate. Unlike traditional egg waffles, I used pancake mix for the batter and added sweet and savoury fillings for our quick breakfast.
Sharing here is the meat floss and cheese version that we both loved! Not 100% taste like egg waffles but they’re really easy to make and they looks cute and fun for breakfast or snacks.
Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
1 large Egg (70g with shell)
12g Castor Sugar
200g Milk
150g Pancake Mix
15g Salted Butter (melted)
Optional Toppings:
Handful of meat floss, seaweed, toasted sesame seeds, Tempura scraps/ Tenkasu, cheese
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Method:
1. Whisk together all 5-ingredients. Preheat the Takoyaki hotplate (low-heat) and brush a thin layer of oil.
2. Pour all the batter to the hotplate, cover and let it cook until the top is almost set.
3. Add toppings and layer the cheese on top. When it’s cooked through, cut and fold as shown in the picture above. Serve right away while it’s crisp on the outside and fluffy inside! Leftover can be kept frozen, reheat before serving.
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