Crispy Pandan Bubble Waffles with Mango Coconut Cream

Name: Crispy Pandan Bubble Waffles with Mango Coconut Cream
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Hong Kong
Ingredients: 100 g cake flour; 25 g tapioca starch; 2 large eggs; 100 ml coconut milk; 5 ml pandan extract; 50 g granulated sugar; whipped coconut cream, for serving; diced Ataulfo mango, for serving

Hong Kong-style bubble waffles with a crispy golden-green pandan shell and a chewy, mochi-like center, served with whipped coconut cream and glossy mango.

By EasyCooks Kitchen

Published October 20, 202610 min read

Total time: 29 mins

Prep: 15 mins
Cook: 14 mins

Serves: 4; Makes 4 bubble waffles
Cuisine: Hong Kong
Calories: 320; per serving, estimated

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A golden-green pandan bubble waffle cone filled with whipped coconut cream and fresh diced mango.

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Crisp on the outside, chewy like mochi on the inside—these Hong Kong-style pandan bubble waffles are a street-food favorite you can make at home. The batter comes together in minutes with just six ingredients, and a hot bubble waffle iron does the rest. Filled with whipped coconut cream and sweet Ataulfo mango, each bite is a mix of textures and flavors that feels both nostalgic and fresh. The pandan extract gives the waffles a natural green hue and a subtle, grassy aroma that pairs beautifully with coconut.

Bubble waffles, also known as egg waffles, are a beloved Hong Kong street snack. They're made with a special iron that creates a honeycomb of crispy spheres, each with a tender, chewy center. This version uses pandan extract and coconut milk to give the waffles a tropical twist. The batter is simple to whisk together, and the cooking process is quick—just pour, flip, and wait a few minutes. The result is a dessert that's as fun to look at as it is to eat. Serve the waffles warm, filled with whipped coconut cream and fresh mango for a bright, satisfying treat.

The appeal

Why you’ll love it

The combination of cake flour and tapioca starch is the secret to the signature texture. Cake flour has a lower protein content than all-purpose flour, which keeps the waffles tender, while tapioca starch adds a chewy, slightly elastic quality that mimics the texture of mochi. The eggs and coconut milk provide structure and richness, and the pandan extract lends a fragrant, vanilla-like aroma that's uniquely Southeast Asian. Whisking the batter until smooth ensures that the starch is fully hydrated, which helps the waffles puff up evenly in the iron.
The high heat of the bubble waffle iron is crucial. At 200°C (400°F), the outside of the batter sets quickly into a crisp shell, while the inside remains moist and chewy. Flipping the iron immediately after pouring ensures the batter spreads evenly into all the little spheres. Cooking for exactly 3.5 minutes gives you that golden-brown color and crispy texture without drying out the interior. Shaping the waffle into a cone while it's still warm lets you create a portable, ice-cream-cone-like vessel for the fillings.

What you need

Ingredients

8 ingredients

Servings

Makes 4 bubble waffles.

Contains:

Gluten
Eggs
Milk
Tree nuts

Tools

Equipment

Bubble waffle iron
Mixing bowl
Whisk
Cooling rack
Measuring cups and spoons

Swaps

Substitutions

Instead ofCake flour
UseAll-purpose flour (reduce by 2 tablespoons per 100 g)
Instead ofTapioca starch
UseCornstarch (same amount)
Instead ofPandan extract
UseVanilla extract plus a drop of green food coloring
Instead ofCoconut milk
UseWhole milk or a dairy-free milk (the texture will be slightly less rich)

Good to know

Notes

Pandan extract is available in Asian grocery stores or online. It has a distinctive grassy, floral flavor that's often compared to vanilla with a hint of coconut. If you can't find it, you can substitute vanilla extract and a drop of green food coloring, though the flavor will be different. Ataulfo mangoes, also called honey mangoes, are sweeter and less fibrous than other varieties, making them ideal for this recipe. If they're not in season, use any ripe mango you like.

A bubble waffle iron is essential for this recipe; a regular waffle iron will produce a flat waffle, not the characteristic spheres. If you don't have one, you can try making small pancake-like discs on a griddle, but the texture won't be the same. The iron should be well-heated before adding the batter, and you may need to grease it lightly with a neutral oil if it's not nonstick. For the best results, serve the waffles immediately—they lose their crispness as they sit.

Prep

Before you start

Before you start, make sure your bubble waffle iron is clean and ready to use. If it's not nonstick, brush it lightly with a neutral oil. Measure all ingredients accurately: 100 g cake flour, 25 g tapioca starch, 2 large eggs, 100 ml coconut milk, 5 ml pandan extract, and 50 g granulated sugar. Have a cooling rack and a heatproof spatula or tongs nearby for shaping the waffle. If you plan to serve the waffles with whipped coconut cream and mango, prepare those ahead and keep the cream chilled.

Step by step

Method

5 steps

Phase 1

Batter and Iron Prep

Step 1: Whisk the batter
In a large mixing bowl, combine the cake flour, tapioca starch, eggs, coconut milk, pandan extract, and granulated sugar. Whisk vigorously until the batter is completely smooth and free of lumps, about 1 minute. The batter should have the consistency of thin pancake batter.
You’ll need: cake flour · tapioca starch · large eggs · coconut milk · pandan extract · granulated sugar
Look for: The batter is silky and pours off the whisk in a steady ribbon.
Tip: Whisk in one direction to avoid overworking the gluten; the batter should be smooth but not foamy.
Step 2: Preheat the iron
Preheat your bubble waffle iron to 200°C (400°F). If your iron has a temperature dial, set it to high. Make sure the iron is fully heated before adding the batter, so the waffle crisps up immediately.
Look for: The iron is hot enough when a drop of water sizzles and evaporates immediately.
Tip: If using a stovetop iron, heat it over medium-high for 3–4 minutes before the first batch.

Checkpoint

The batter should be smooth, glossy, and a vibrant green from the pandan extract. It should pour easily and have the consistency of heavy cream. The iron should be preheated and ready to go. A quick sizzle test with a drop of water confirms it's hot enough. At this stage, you have everything in place for a successful cook.

Phase 2

Cooking and Shaping

Step 3: Cook the waffle
Pour the batter into the center of the hot bubble waffle iron, filling it about two-thirds full. Close the lid and flip the iron immediately to distribute the batter evenly. Cook for 3.5 minutes, flipping the iron halfway through if your model allows, until the waffle is deep golden and crisp.
Internal temperature 160°F (71°C)
Look for: The waffle releases easily from the iron and the edges are browned.
Tip: Don't open the iron during cooking; the steam helps create the chewy interior.
Step 4: Shape into a cone
Carefully remove the cooked waffle from the iron using a heatproof spatula or tongs. While it is still hot and pliable, roll it into a cone shape on a cooling rack. Hold it in place for about 10 seconds until it holds its shape.
Look for: The waffle is crisp enough to hold a cone shape without cracking.
Tip: Work quickly; the waffle becomes brittle as it cools.

Checkpoint

The waffle should be golden-brown with a crisp exterior. When you open the iron, the waffle should release easily and feel firm. The aroma of pandan and coconut will fill the kitchen. Immediately shape it into a cone while it's still pliable. The waffle will hold its shape as it cools slightly. Each batch should take about 3.5 minutes.

Phase 3

Filling and Serving

Step 5: Fill and serve
Fill each waffle cone with a generous swirl of whipped coconut cream and top with diced Ataulfo mango. Serve immediately while the waffle is still crisp. The contrast of the crunchy shell, creamy filling, and juicy mango is the signature of this dessert.
You’ll need: whipped coconut cream · diced Ataulfo mango
Look for: The waffle cone is golden-green, crisp, and filled with creamy coconut and sweet mango.
Tip: If the waffle cools and loses its crispness, pop it in a 350°F oven for 2 minutes to re-crisp.

Checkpoint

The filled waffle cones are ready to serve. The whipped coconut cream is cool and airy, and the mango is sweet and juicy. The waffle shell is crisp and shatters with each bite, revealing the chewy interior. The combination of textures—crunchy, creamy, and fruity—is the final payoff. Serve immediately for the best experience.

Doneness

How to tell it’s done

The waffle is done when it is deeply golden-brown and crisp to the touch. The internal temperature of the batter reaches at least 160°F (71°C) to ensure the eggs are fully cooked. If you're using an instant-read thermometer, insert it into one of the thicker spheres; it should read 160°F (71°C) or higher. The waffle should release easily from the iron without sticking. When you press the outside, it should feel firm and shatter slightly, while the inside remains tender and chewy.

Avoid these

Common mistakes

One common mistake is opening the iron too early to check on the waffle. This releases steam and can cause the waffle to collapse or become gummy. Another is not flipping the iron immediately after pouring, which results in uneven cooking and a lopsided waffle. Overmixing the batter can develop too much gluten, making the waffle tough instead of tender. Finally, be careful not to overfill the iron—too much batter will overflow and create a mess. Follow the recommended amount and cook time for best results.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For the crispiest waffles, make sure the iron is fully preheated before adding the batter. A hot iron creates an immediate seal on the outside, locking in moisture and creating that crackly shell. If your iron has a thermostat, set it to the highest setting. Also, avoid stacking the cooked waffles on top of each other, as the steam will make them soggy. Keep them on a cooling rack in a single layer until you're ready to fill them.
Tip 2
If you want to make these ahead, you can cook the waffles and let them cool completely, then store them in an airtight container at room temperature for up to 2 days. To re-crisp, place them in a 350°F (175°C) oven for 5 minutes. The whipped coconut cream and mango should be added just before serving to keep the waffles crisp. For a fun variation, try adding a scoop of coconut ice cream or a drizzle of condensed milk.

Make it yours

Variations

Chocolate Bubble Waffles

Replace 20 g of cake flour with 20 g unsweetened cocoa powder and reduce the sugar to 40 g. Omit the pandan extract and add 1 tsp vanilla extract. The chocolate version pairs well with whipped cream and berries.

Matcha Coconut Waffles

Add 1 tbsp matcha powder to the dry ingredients and reduce the pandan extract to 2 ml. The matcha gives a vibrant green color and earthy flavor that complements the coconut milk. Serve with sweet red bean paste and mochi ice cream.

Taro Bubble Waffles

Replace the pandan extract with 2 tbsp taro powder and increase the coconut milk to 120 ml. The taro adds a nutty, vanilla-like flavor and a lovely purple hue. Fill with taro ice cream and drizzle with condensed milk.

Savory Bubble Waffles

Omit the sugar and pandan extract. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped scallions to the batter. Cook as directed and serve with a fried egg and sriracha mayo for a savory twist.

On the table

Serving suggestions

Serve the pandan bubble waffles warm, filled with whipped coconut cream and topped with diced Ataulfo mango. The contrast of the crisp shell and the cool, creamy filling is what makes this dessert irresistible. You can also serve the waffles flat, with the cream and mango on top, if you prefer not to shape them into cones. This is a great dessert for parties or a fun weekend treat.

For an extra touch, dust the filled waffles with a little confectioners' sugar or drizzle with honey. If you like a stronger coconut flavor, add a sprinkle of toasted coconut flakes on top. The waffles are best eaten with your hands, but you can also use a fork and knife if you prefer. Pair them with a cup of hot tea or coffee for a delightful afternoon snack.

Leftovers

Storage & make-ahead

Fridge: Store unfilled waffles in an airtight container at room temperature for up to 2 days. The batter can be refrigerated for up to 1 day.
Freezer: Freeze unfilled waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a toaster or oven until crisp.
Reheat: Reheat frozen waffles in a 350°F (175°C) oven for 5-7 minutes, or in a toaster until hot and crispy. Avoid microwaving, as it will make them soggy.

Store leftover unfilled waffles in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F (175°C) oven for 5 minutes before serving. Filled waffles are best enjoyed immediately. If you must store them, keep the waffles and filling separate.

Make ahead

The waffle batter can be made up to 1 day ahead and stored in the refrigerator in an airtight container. Whisk it briefly before using. The cooked waffles can also be made in advance and reheated. The whipped coconut cream and mango should be prepared fresh just before serving for the best texture.

Questions

Frequently asked questions

Why are the waffles not crispy?

The most common reason is that the iron isn't hot enough. Make sure it's fully preheated to 200°C (400°F) before adding the batter. Also, avoid opening the iron during cooking, as that releases steam and makes the waffle soft. Cook for the full 3.5 minutes until the outside is deep golden brown.

Can this recipe be made without a bubble waffle iron?

A bubble waffle iron is essential for the characteristic shape and texture. Without it, you can make thin pancakes on a griddle, but they won't have the same crispy-chewy contrast. If you're serious about making these, invest in a dedicated bubble waffle iron; they're affordable and available online.

What is pandan extract and where can it be found?

Pandan extract is made from the leaves of the pandan plant, which is native to Southeast Asia. It has a sweet, grassy flavor and is often used in desserts. You can find it in Asian grocery stores or online. If unavailable, substitute with vanilla extract and a drop of green food coloring.

Can the batter be made gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of the cake flour. The tapioca starch is already gluten-free. The texture may be slightly different, but the waffles will still be delicious. Make sure the blend contains a binder like xanthan gum for best results.

How long do the waffles stay crispy?

The waffles are crispiest right after cooking. They will start to soften after about 15 minutes due to moisture from the filling. If you're not serving them immediately, keep them on a cooling rack and re-crisp in a 350°F oven for a few minutes before serving.

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Recipe card