The sweet varieties are of course the most popular: Customers at New York’s Eggloo can choose from seasonal offerings like pumpkin spice or red velvet, or even add M&Ms and other fillings to their bubble waffle during the cooking process. And restaurants are getting creative with their recipes, adding savory ingredients like taro, red bean and black sesame, or serving them with green curry ice cream. Judging by the lines in Toronto, it definitely seems like word of mouth is sufficient. We didn’t really do any marketing for it it marketed itself.” “A lot of people have never tried anything like that before. “I think it’s pretty novel,” Le told The Washington Post. Terence Lioe was born in China and grew up eating bubble waffles, so when he and his partner, Desiree Le, opened up Cauldron Ice Cream in Santa Ana, Calif., they made room on the menu for the bubble treat. In recent years, bubble waffles (also known as Hong Kong cakes or egg waffles) have made their way to our neck of the woods, showing up in various Hong Kong-inspired restaurants and random food carts, like the one I encountered in Toronto. The result was a sheet of little balls, named gai daan jai, or “eggettes.” He poured the batter into two iron molds that resembled honeycombs and held the two molds together while the mixture baked over a fire.
#Bubble waffle cracked
The story goes that when a grocery store found itself stuck with a shipment of cracked eggs, a quick-thinking owner decided that instead of throwing them away he would concoct a batter by mixing the eggs with sugar, milk, flour and butter. As it turns out, the bubble waffle – or gai daan jai in Cantonese – is believed to have started in Hong Kong in the 1950s. Where had bubble waffles been all my life?Īsia, actually. Of course, I stood in line to try one for myself, and it was one of the best things I’ve ever eaten. What at first resembled oversized bubble wrap turned out to be one of the newest sensations to hit this continent-the bubble waffle.Ĭrispy on the outside with soft waffle “bubbles,” this highly photogenic delicacy is often served by itself as a delicious snack, or topped with ice cream, chocolate, powdered sugar or sprinkles.
The delicious smell hit my nose before I even discovered what was drawing the crowd. Last month on a trip to Toronto, I encountered a mall vendor who consistently has lines of people awaiting this treat. Sure, the waffle has been around for centuries, but there’s always room for innovation.
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