Bubble waffles

These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'

  • Prep:5 mins
    Cook:10 mins
    plus 1 hr resting
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 675
  • fat 15g
  • saturates 3g
  • carbs 118g
  • sugars 54g
  • fibre 2g
  • protein 14g
  • salt 0.9g


  • 120g self-raising flour
  • 2 tbsp cornflour
  • 1 tbsp custard powder
  • 100g golden caster sugar
  • 2 large eggs, beaten
  • 1 tbsp vegetable oil, plus extra for greasing
  • 1 tsp vanilla extract
  • 50ml evaporated milk
  • matcha green tea ice cream (or any other flavour you like)
  • dark chocolate sauce
  • freeze-dried raspberries


  1. Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.

  2. Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.

  3. Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.

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