This Hong Kong ‘beloved’ street food is finding Instagram fame in US

Frozen waffles have been a breakfast staple in the United States for over half a century, and the word “waffle” first appeared in the English language in the 18th century, according to the Merriam-Webster dictionary. 

Now, a Hong Kong twist on the waffle, known as the “bubble waffle” or “egg waffle,” has made its way to the U.S. in recent years — proving to be popular and delicious (and not just for breakfast). 

Digital spoke to two chefs about what makes this waffle variation so appetizing. 

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“Bubble waffle, also known as ‘egg waffle’ or ‘gai daan jai’ in Cantonese, is a popular street food that originated in Hong Kong around the 1950s,” food blogger Jessica Chan told Digital in an email.

Chan, a former chef, is based in New York City; her food blog is “Jecca Chantilly.” 

The waffle “was created as a means to use leftover eggs and flour to minimize food waste,” she explained. 

The treat gained popularity, she said, because of “its unique playful shape and flavorful taste.” 

“As the name suggests, egg waffles have a subtly sweet and egg flavor,” Chan said. 

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Its other name, bubble waffle, refers to the grid of “bubbles” that are present on the waffle’s surface. Rather than indents, like other waffles, bubble waffles “have a honeycomb-like structure with a grid of small ‘bubbles,’ each about the size of a quail egg,” Chan said.

The addition of eggs in the batter, chef George Duran told Digital in an email, is why the waffles have a “signature light and fluffy texture.” 

The addition of eggs in the waffle’s batter is why they have a “light and fluffy texture,” a chef told Digital. (iStock)

The bubbles, however, come from the mold used to cook the waffles. 

“A regular waffle iron just won’t do,” he said. These specialty irons can be purchased online in both electronic and stove-top forms. 

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After the waffle is cooked, it is often rolled into a cone shape and filled with various toppings. 

These days, Chan noted, “modern dessert shops sell egg waffles stuffed with a variety of toppings, such as ice cream, fresh fruit, mochi and chocolate sauce.” 

A special iron must be used to make the bubble waffle’s trademark airy bubbles.  (iStock)

The bubble waffle was a “beloved street food” in Hong Kong for decades and did not really receive international attention until the 2010s, Duran said. 

“The trend spread from Hong Kong to other parts of Asia and eventually made its way to the U.S., where they caught on, particularly in major cities like New York and Los Angeles,” he said. 

Bubble waffles originated as a “beloved street food” in Hong Kong and are now enjoyed in the United States and throughout the world. (iStock)

Social media, especially Instagram, is partly responsible for the bubble waffle’s rise in popularity, Duran said. 

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“Their Instagram-friendly appearance and the ability to be customized with a variety of toppings, such as ice cream, fruit and sauces, helped them gain popularity among food enthusiasts,” he said of bubble waffles.

“In the U.S., bubble waffles have been embraced as a trendy and visually striking dessert, often featured in food festivals, trendy eateries and social media posts,” he said, adding that the food is “a testament to the growing global fascination with unique and photogenic foods.” 

Duran told Digital he believes that the bubble waffle’s popularity in the United States is due, in part, to Instagram and social media. (iStock)

Here’s Duran’s recipe to make a bubble waffle at home. 

Chef George Duran’s bubble waffle recipe

Ingredients

1 cup all-purpose flour
¼ cup cornstarch
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup whole milk
¼ cup vegetable oil
1 teaspoon vanilla extract

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Directions

1. Preheat bubble waffle maker.

2. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt.

3. In another bowl, beat the eggs and then add the milk, vegetable oil and vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be smooth but slightly thick. Try to avoid over-mixing.

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