Authentic Hong Kong Style Bubble Waffles (Gai Daan Zai)
There is something truly magical about the aroma of a fresh Hong Kong bubble waffle, known locally as 'Gai Daan Zai.' Walking through the bustling streets of Hong Kong, the sweet, vanilla-scented steam from street stalls is impossible to resist. These waffles are iconic for their unique hexagonal shape and bubble-like texture—each bite offers a satisfying crunch on the outside that yields to a delightfully soft, custard-like center. It is the ultimate snack that has evolved from a humble street treat into a global dessert phenomenon.
The secret to a truly authentic bubble waffle lies in the balance of the batter and the technique of the flip. By using a combination of cake flour and tapioca starch, we achieve that signature 'mochi-like' chewiness inside the bubbles. While you do need a specific bubble waffle iron to get the shape right, the process is incredibly rewarding. Whether you enjoy them plain and hot off the iron or loaded with ice cream and chocolate drizzle, these waffles bring a bit of Hong Kong's vibrant food culture right into your kitchen.
Nutrition (per serving)
Directions
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1
In a large bowl, whisk the eggs and granulated sugar together until the mixture is pale and slightly frothy.
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2
Stir in the evaporated milk, water, and vanilla extract until well combined.
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3
Sift the cake flour, tapioca starch, baking powder, and custard powder into the wet ingredients. Whisk gently until the batter is smooth and free of lumps.
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4
Fold in the vegetable oil until fully incorporated. Cover the batter and let it rest in the refrigerator for at least 30 minutes. This helps the bubbles become more airy.
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5
Preheat your bubble waffle iron over medium heat (for stovetop) or according to manufacturer instructions (for electric). Lightly grease both sides with oil or cooking spray.
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6
Pour approximately 3/4 cup of batter into the center of the iron. Close the lid and immediately flip the iron over to ensure the batter fills all the bubble molds.
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7
Cook for about 2 to 3 minutes on each side until the waffle is golden brown and releases easily from the iron.
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8
Remove the waffle carefully and place it on a wire cooling rack. Use a small fan or a piece of cardboard to fan the waffle for 30 seconds; this rapid cooling makes the outside extra crispy.
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9
Serve immediately while warm, either plain or with your favorite toppings.
Ingredients
- Cake flour:1 cup
- Tapioca starch:1 tbsp
- Baking powder:1 tsp
- Custard powder:1 tbsp
- Eggs:2 large
- Granulated sugar:½ cup
- Evaporated milk:2 tbsp
- Water:½ cup
- Vegetable oil:2 tbsp
- Vanilla extract:1 tsp
Tips & Notes
- The 30-minute rest for the batter is crucial for the starch to hydrate, which creates that perfect chewy interior.
- Always flip the iron immediately after pouring the batter to get perfectly rounded bubbles.
- If you don't have custard powder, you can substitute it with cornstarch and a pinch more vanilla, though the color will be slightly paler.
- To serve like a pro, roll the waffle into a cone shape while it's still hot and place it in a glass or paper holder to set.
