Hong Kong Waffles

Hong Kong-Style Egg Waffle

Hong Kong Waffles

Hong Kong-Style Egg Waffle

Mike Nadelman
This is a Hong Kong style waffle, in Hong Kong called a "grid cake" or "grid biscuits" (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street. It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon, are used in the recipe and create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai (鷄蛋仔), which have a ball-shaped pattern.
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Total Time 1 hour
Course Breakfast, Desert, Snack
Cuisine Chinese, Egg
Servings 3 Waffles


  • 1 cup all purpose flour plus 2 tbsp
  • 2 teaspoons baking powder
  • 1 tablespoon custard powder
  • 3 tablespoons tapioca starch plus 1 1/2 teaspoons
  • 2 large eggs
  • ½ cup sugar plus 3 tablespoons
  • ½ cup water plus 2 tablespoons
  • 1 tablespoon evaporated milk plus 2¼ teaspoons
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • oil for greasing waffle machine


  • In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
  • Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
  • Add the water and evaporated milk to the egg mixture and stir to combine.
  • Slowly add the dry ingredients to egg mixture and mix until well combined.
  • Stir in the vanilla and vegetable oil.
  • Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
  • Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
  • Transfer the batter to a spouted liquid measuring cup for easy pouring.
  • Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
  • Serve when the shell has cooled and become crisp, but is still slightly warm.



I like these with Peanut Butter for breakfast
Tried this recipe?Let us know how it was!

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