Hong Kong Egg Waffle with Ice Cream

This egg waffle is a delicious treat that I seriously can’t say no to! Egg waffles or ‘gai daan jai’ is a classic and popular Hong Kong street food.

They’re crisp on the outside and soft and fluffy on the inside. It’s the perfect treat for summer and so much fun to eat!

These egg waffles (also called bubble waffles) were traditionally sold by the piece. I remember when you could get 24 pieces for just $1 back in the day! Nowadays, you’ll find a more modern and upgraded egg waffles that are stuffed with various toppings. These include ice cream, fresh fruit, mochi, Nutella, Pocky sticks and more!

I was able to find the egg waffle maker on Amazon and I preferred the one that you could use over the stove top. They also had electrical waffle makers but I wanted something more portable and easier to clean so I went with the waffle maker pan.

Whichever waffle maker you decide to purchase, I’m confident you’ll love this new snack! Just keep in mind that it does take practice. I failed HORRIBLY the first 10 times I made this but with practice and time, they started looking real good!

Hong Kong Egg Waffle with Ice Cream

Servings 3 waffles
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins


  • 1 cup cake flour
  • 1/4 cup tapioca flour
  • 2 tsp baking powder
  • 1 tbsp custard powder Bird's brand or substitute with instant vanilla pudding mix
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tbsp evaporated milk or your choice of milk
  • 1 tsp vanilla extract
  • 2 tbsp neutral oil

Toppings (Optional)

  • 1-2 scoops ice cream
  • fresh strawberries
  • drizzle of Nutella
  • 2 Pocky sticks


  • In a bowl, combine cake flour, tapioca flour, baking powder, and custard powder.
  • In another bowl, mix 2 eggs and sugar together until fully combined. Pour in the water, evaporated milk, and vanilla extract and mix.
  • Using a fine mesh sieve, sift the flour mixture into the egg mixture. Gently stir until the flour is mixed in. Avoid overmixing or else the batter will become dense! It's okay if there are still lumps.
  • Run the batter through the sieve to breakdown and lumps. Cover and set aside in the fridge for at least one hour.
  • After one hour, take the batter out and preheat the waffle maker on both sides. Coat with non-stick cooking spray (such as PAM).
  • Fill the waffle maker about 80 percent of the way. Close the waffle maker and flip immediately then tilt it from side to side so every hole gets filled.
  • Cook for 2 to 2 1/2 minutes on each side or follow the instruction manual for your waffle maker.
  • Remove and place it on a rolling pin to form a rounded shape. Allow it to cool completely.
  • From here, you can either eat the waffle as is or top it with your favorite treats! I topped mine with strawberry ice cream, fresh strawberries, Nutella, and Pocky sticks.
  • Enjoy 🙂
Course: Dessert, Snack
Cuisine: Cantonese, Chinese

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*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that where I may earn a small commission, at no additional cost to you. *

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