You can bet that every time we are in Hong Kong we are getting a HK egg waffle 雞蛋仔 aka bubble waffle. Heck! It doesn't even need to be there, we get it almost every time we see it -- or smell it! It’s simply irresistible! Our basic Hong Kong Egg Waffle Recipe perfectly replicates the ones you get on the street. Taking it a step further we matched the crisp and crunchy exterior with an extra soft and chewy mochi center all in one bite. These Mochi Egg Waffles are AMAZING! You don’t need to stop here though, you can flavor it however your heart desires. Do I hear a Matcha Mochi Egg Waffle coming up?
If you don’t already have an egg waffle maker, we used the CucinaPro Bubble Waffle Maker purchased off Amazon: amzn.to/3iRHj00
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INGREDIENTS
Hong Kong Egg Waffle
140g Cake Flour
30g Tapioca Starch
1 tsp Baking Powder
1 tbsp Custard Powder or vanilla pudding powder
2 Eggs
120g White Sugar
30mL Evaporated Milk
150mL Water
1 tsp Vanilla Extract
30mL Vegetable Oil
Mochi
250 ml milk
1 tbsp vanilla
1 cup glutinous rice flour
3 tbsp sugar
Pinch of Salt
Hong Kong Egg Waffle
Prepare two large mixing bowls. One for dry ingredients and one for wet.
In the Dry bowl add in your Cake flour, tapioca starch, baking powder, and custard powder. Mix together well.
In a second bowl mix together eggs, sugar, whisk together until combined. Whisk in evaporated milk, then water, and vanilla extract.
Using a fine mesh strainer, sift the dry ingredients into the wet ingredients.
Mix well until fully incorporated. Finally, whisk in vegetable oil.
Pass the mixture through the fine mesh strainer again to remove any clumps. Refrigerate for an hour.
Mochi
While the mixture cools, prepare the mochi. In a mixing bowl, mix together milk, vanilla extract, sugar, salt and cornstarch.
Microwave for 2 mins.
Using a spatula dipped into water, give the mochi a good mix.
Place back into the microwave for 2 mins. Mix once again using a wet spatula and pour onto a surface heavily dusted with cornstarch. Dust top of the mochi with corn starch again.
Cut into 4 even pieces, roll out into long ½ inch logs. Using scissors cut them in ½ inch pieces into some corn starch. Ensure that the cut sides are dusted so they don’t stick together.
Toss them in a strainer to remove excess cornstarch.
Making the Waffle
Warm up your Hong Kong Egg Waffle maker, spray or brush with a bit of oil.
Pour batter into the waffle maker - do not overfill. In each hole add in one piece of mochi.
Close the lid, flip immediately and allow to cook for 2.5 mins. Flip again and cook for another 2.5 mins or until golden brown and crispy.
Cool over a wire rack, fanning is optional but recommended.
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EQUIPMENT
If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel.
▸ CucinaPro Bubble Waffle Maker: amzn.to/3iRHj00
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Hong Kong Egg Waffles with a CHEWY Mochi-Filled Center! 雞蛋仔
#hongkongfood #eggwaffle #mochi
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