I can’t stop making these pineapple bun bubble waffles (鷄蛋仔)
Dear friend,
These waffles? Oh my dear, not only are they cute, trendy, and delicious, but they’re also the new darling of the Hong Kong food scene. Influencers across social media have been showing off their pineapple bun/bubble waffle hybrid, and so This beauty is crispy on the outside, soft and chewy on the inside (thanks to tapioca starch!), and topped with a buttery cookie crust that bakes up like a mini pineapple bun crown on every bubble. We’re talking full-on fusion fabulousness, inspired by a Hong Kong café that said, “What if bubble waffles wore pineapple bun hats?” I said YES, recreated it in my kitchen, and now it’s your turn.
The waffle batter? It's wildly easy. Throw everything in a blender (yes, even the sugar and oil), blitz until smooth like a milkshake, and let it chill. That’s it. If you can press a button, you can make these.
No blender? No biggie, so don’t fret. Grab a whisk or fork and hand-mix in a large bowl until smooth and no lumps remain.
Bonus: The batter gets better with rest. Store it in an airtight container in the fridge, which will keep it for up to a week—perfect for spontaneous bubble waffle cravings.
And don’t stop there because my recipe begs to be played with. Add pandan extract, swirl in ube, toss in mini chocolate chips or mochi bits. Feeling savory? Bacon and cheese (Philip’s favorite combo!). Feeling sweet? Whipped cream and berries. Your waffle, your rules.
Want to keep it vegan? Done. For the batter, swap the egg with mashed banana, silken tofu, or a trusty flax egg. Use plant-based milk and vegan butter for the cookie crust. Swap the egg with a flax-seed egg. For more color, add some turmeric.
You don’t need a plane ticket to Hong Kong, just a bubble waffle maker, a sense of adventure, and maybe a little attitude. This is the kind of recipe that winks at you and says, “Yeah, I am that good.”
And you are that good, my friend! May times improve for us, and may we endure these next four long years!
xoxoxo,
Kat Lieu
Kat Lieu’s Hong Kong Bubble waffles and pineapple bun egg waffles recipe
The best bubble waffle recipe (鷄蛋仔)
Developing this recipe transported me back to the 1990s when my mom would treat my sister and me to 20 pieces of “gai daan jai,” tucked into a small paper bag from a Chinatown street vendor stationed on Bowery and Pell. For just a dollar, she fed both our sweet tooth and her nostalgia for Hong Kong, her home city.
Bubble waffles—crispy outside, soft and chewy inside—are one of Hong Kong’s most iconic street treats, right up there with silky egg tarts and flaky pineapple buns.
Originally created in the 1950s to use up broken eggs, bubble waffles have come a long way from their humble beginnings. Today, they’re loved around the world and can be made plain, filled, or topped to your heart’s content.
Recently, a Hong Kong café (or bakery) now serves pineapple bun-topped bubble waffles—yes, you read that right! That genius mashup inspired this playful and modern spin on the classic. Imagine all those puffy golden orbs, now topped with a buttery cookie crust that bakes up crisp and golden, like you’re eating a dozen mini pineapple buns at once. I won't be flying to Hong Kong any time soon, thanks Trump, so I had to recreate these waffles at home!
Ingredients
Instructions
Notes
- If you're poor on time, skip making the cookie crust topping. You'll have a perfect bubble waffle that I feel is softer and chewier, because 12 minutes in the oven honestly dries it out a little.
- When you're good with this recipe, feel free to change the flavor of the waffles. Like yes, you can make them black sesame, pandan, ube flavored!!
- If you have leftover cookie dough, cover with plastic wrap, and then use it to make pineapple bun toast the next day, spreading it over slices of bread and toasting in the oven or toaster oven until golden brown.
