- Preparation and cooking time
- plus 1 hr resting
- Serves 2
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'
- matcha green tea ice cream (or any other flavour you like)
- dark chocolate sauce
- freeze-dried raspberries
- STEP 1
Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
- STEP 2
Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
- STEP 3
Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.