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’.
It’s hard to avoid the freak shake revolution, with Instagram going wild for glasses filled with rich chocolate milk and ice cream, then piled high with donuts, cookies and more. North London offer some of the most photogenic freak shakes around, and while I wouldn’t advise regular consumption, an occasional freak shake topped with ice cream, Oreo brownie, pretzels and chocolate sauce can’t do too much harm, right!
Ingredients of Bubble waffles
- 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
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Method of Bubble waffles
- Whisk all the waffle ingredients in a large bowl with a pinch of salt until you have a smooth batter.
- Cover and let stand in the refrigerator for 1 hour, then transfer to a jug.
- Brush the bubble waffle pan with a little oil, then put on medium heat.
- When hot, pour half the dough, filling each hole evenly.
- Attach the waffle pan lid, close and turn immediately.
- Cook for 11/2-2 minutes on each side until golden and crispy on the outside.
- Use a palette knife to lift the waffle from the pan and set aside to cool while you prepare the second.
- Roll the waffles into a cone and put them in a glass to hold them upright.
- Fill each with a few scoops of ice, drizzle with the sauce and sprinkle the raspberries.