A bubble waffle is a waffle from Hong Kong made of small, egg-shaped bubbles: crispy outside, soft and slightly chewy inside. It is baked in a special iron with round cavities. In Cantonese it is called gai daan jai; it is also known as egg waffle or eggette. At Katchi we shape it into a cone while it is still warm and fill it with ice cream, sauce and crunch.
Here you will find where the bubble waffle comes from, what goes into the batter, how to make it at home, why we use our own rested batter with tonka bean – and what to do if it doesn't turn out crispy.
Key takeaways
- The bubble waffle comes from Hong Kong, where it is a street-food classic.
- Crispy bubbles outside, soft inside – waffle and ice cream cone in one.
- At home you need a special bubble waffle maker, electric or stovetop.
- It gets crispy with a properly hot iron, batter that isn't overmixed and a few seconds of air before shaping.
- At Katchi we bake with our own rested batter with tonka bean – without eggs.
Where does the bubble waffle come from?
The bubble waffle comes from Hong Kong and has been a street-food classic there for decades. Its Cantonese name gai daan jai literally means “little chicken egg” – because of the egg-shaped bubbles.
Nobody knows for sure who invented it. The best-known story: in the 1950s, street vendors turned cracked eggs they couldn't sell into batter. Others say the batter had no eggs at all and the shape was meant to make it look like egg. What is certain is that the bubble waffle comes from Hong Kong and conquered the world from there. Wikipedia has a good overview: Egg waffle.
It goes by many names: egg waffle, eggette, egg puff, puffle, Hong Kong cake or simply bubble waffle – always the same waffle.
What makes the shape so special?
Depending on the iron, a bubble waffle has about 20 to 35 small bubbles. Each one is crispy outside and soft inside, so every bite has both. All those curves create a large surface that adds crunch and holds sauces and toppings. And because it is thin between the bubbles, it can be rolled into a cone while warm.
Bubble waffle vs. classic waffle
- Belgian waffle: thick, with deep square pockets, made from yeast or cake batter – fluffy rather than crispy.
- Heart waffle: thin and soft, the classic German home waffle.
- American waffle: round or square, usually for breakfast with maple syrup.
- Waffle cone: very thin and baked hard, the cone for your scoop.
- Bubble waffle: crispy bubbles with a soft centre – waffle and cone in one.
The right waffle maker
You need a bubble waffle iron: a regular waffle maker has square pockets, a bubble waffle iron has round cavities that form the bubbles. There are two types:
- Electric: heats evenly and lets you set the temperature – the easiest way to evenly browned waffles.
- Stovetop: two plates with handles for gas or induction. You need to pay more attention and flip the iron while baking.
Whichever you use: grease it lightly before the first batch so the waffle releases easily.
What goes into bubble waffle batter?
A classic bubble waffle batter needs only a few ingredients – each with a job:
- Flour gives structure.
- Cornstarch makes the crust crispier.
- Baking powder makes the bubbles rise.
- Sugar adds sweetness and colour.
- Salt lifts the flavour.
- Milk or water set the consistency.
- Melted butter or oil add flavour and a tender centre.
- Vanilla – or in our case tonka bean – for the aroma.
What about eggs?
Classic recipes use egg to bind the batter and make it airy. We used to bake with egg, too. Then we tested batter with and without and let our guests taste blind – the egg-free batter clearly won: fluffier and lighter, with the same crispy edge. We have baked without egg ever since.
Our batter: rested, with tonka bean
We bake our bubble waffles with our own rested batter – that's why they taste so special. The tonka bean is reminiscent of vanilla but has more depth: notes of almond, caramel and a hint of spice. You can smell it the moment the waffle comes out of the iron. The exact recipe stays our secret.
How to make bubble waffles: step by step
- Mix the batter: combine the dry ingredients in one bowl and the wet ones in another. Add wet to dry and stir only until no lumps of flour remain – overmixing makes tough waffles.
- Let it rest: 20 to 30 minutes – the batter becomes smoother and bakes more evenly.
- Preheat the iron: let it heat through completely and grease it lightly.
- Fill: enough batter to fill all cavities without spilling over the edge.
- Bake: close the iron. With a stovetop iron, flip it right away so the batter runs into the top half. The bubbles need a few minutes until golden – with a stovetop iron about 2 to 3 minutes per side.
- Let it breathe: take the waffle out and leave it in the air for a few seconds – that's what makes it crispy.
- Shape and fill: roll it into a cone while warm or serve it flat, then add the toppings.
How do you get a bubble waffle really crispy?
- Properly hot iron: only bake once it is fully heated – otherwise the crust stays pale and soft.
- Rest the batter: rested batter binds better and bakes more evenly.
- Don't open too early: it takes a few minutes until the bubbles are golden brown.
- Let it steam off: straight out of the iron the waffle is still soft. A few seconds of air, then shape it.
- Fill at the very end: ice cream and sauce go on right before serving so the crunch stays.
Shaping a bubble waffle cone
Traditionally the bubble waffle is eaten flat. As a cone it becomes the perfect ice cream cup to go: wrap the warm waffle around a glass or rolling pin right after baking – or, like we do, roll it into a paper cone. It firms up as it cools and keeps its shape.
When filling it: balance. The waffle isn't just a container, it is part of the taste. Two scoops and one sauce beat everything at once – and every bite stays crispy.
Toppings and fillings
All those bubbles hold toppings really well. Sweet works with almost anything:
- ice cream – of course
- whipped cream
- fresh fruit like strawberries, banana or cherries
- sauces: chocolate, caramel, strawberry
- nuts and brittle
- cookies and brownie pieces
- chocolate candies and sprinkles
It works savoury too – with cheese, bacon, ham, herbs or vegetables in the batter or on top. At Katchi we keep it sweet.
Our favourite combinations
Nuts
Nut ice cream, caramel sauce and chopped nuts – for everyone who loves crunch.
Black Forest
Our Black Forest version with cherries, cream and chocolate.
Strawberry & Banana
Fresh fruit, vanilla and chocolate ice cream with strawberry or chocolate sauce.
Willy Wonka
Our vegan Willy Wonka Chocolate Bomb in the waffle – chocolate, brownie and peanut butter.
Variations to try
- Chocolate batter: replace some of the flour with cocoa – dark bubbles, chocolatey bite.
- Strawberry shortcake: strawberries, cream and vanilla ice cream.
- S'mores: chocolate, marshmallows and cookie crumbs.
- Coconut: coconut milk in the batter, coconut flakes on top.
- Apple pie: cinnamon in the batter, warm apples and vanilla ice cream.
- Matcha: matcha powder in the batter for a green waffle with a gentle bitterness.
At home you can experiment with gluten-free flour blends. Please note: our bubble waffles are not gluten-free – the batter contains wheat flour.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Soft instead of crispy | iron not hot enough, opened too early, no time to steam off | preheat longer, bake longer, give it a few seconds of air before shaping |
| Tough waffle | batter overmixed | stir only until no lumps of flour remain |
| Batter spills over | too much or too thin batter | use less, add a little flour if needed |
| Waffle sticks | iron not greased or too cold | grease lightly, heat the iron through |
| Uneven browning | batter unevenly spread, stovetop iron not flipped | fill all cavities, flip the stovetop iron |
| Burnt outside, raw inside | temperature too high | lower the heat and bake a little longer |
Caring for your waffle maker
- Never hold an electric iron under running water – it isn't waterproof.
- Loosen batter residue while the iron is still warm, with a damp cloth or a soft brush.
- Wipe off grease and stains with a damp cloth and a little dish soap, then dry.
- No metal tools on the non-stick coating – use wood or silicone.
Bubble waffles in Berlin
You'll find our freshly baked bubble waffles at Ku'damm 27 and Hackescher Markt. Varieties, prices and opening hours: Bubble Waffle Berlin (in German).
Bubble waffles for your event
We also bake bubble waffles live at corporate events, trade fairs and weddings. Get your price in our catering calculator.
Frequently asked questions
What is the difference between a waffle and a bubble waffle?
Instead of square pockets, a bubble waffle has lots of small bubbles: crispy outside, soft inside. It can also be shaped into a cone.
What is a bubble waffle made of?
Classically flour, cornstarch, baking powder, sugar, salt, milk, egg, vanilla and melted butter. Our batter is egg-free and made with tonka bean.
What is the real name of bubble waffles?
In Cantonese gai daan jai. It is also called egg waffle, eggette, egg puff, puffle or Hong Kong cake.
Why are bubble waffles so good?
Because of the contrast: crispy bubbles with a soft centre, plus lots of surface for sauce and toppings.
What do I need to make bubble waffles?
A bubble waffle maker – electric or stovetop. A regular waffle iron won't give you bubbles.
Are Katchi's bubble waffles gluten-free?
No, the batter contains wheat flour.
Do Katchi's bubble waffles contain egg?
No, our batter is egg-free.