Crispy Pandan Bubble Waffle Cones with Mango Coconut Cream

Crispy outside, mochi-chewy inside—these pandan bubble waffle cones are a fun Hong Kong street snack with a tropical twist. The batter comes together in minutes, and the waffle iron does the rest. Fill them with whipped coconut cream and juicy Ataulfo mangoes for a dessert that looks as good as it tastes.

Bubble waffles, also known as eggettes, are a beloved Hong Kong street food. This version gets a fragrant makeover with pandan extract and coconut milk, giving the waffles a beautiful green hue and a subtle, nutty aroma. The batter is simple—flour, starch, eggs, coconut milk, pandan, and sugar—and the result is a crisp shell with a tender, chewy center.

Once cooked, the waffle is rolled into a cone and filled with a cloud of whipped coconut cream and sweet, golden mangoes. It's a dessert that feels special but is surprisingly easy to make at home, especially with a bubble waffle iron.

Ingredients

Why this recipe works

The combination of cake flour and tapioca starch creates the signature texture of bubble waffles: a crisp, crackly exterior that gives way to a soft, chewy interior, similar to mochi.

Cake flour keeps the waffle tender, while tapioca starch adds that delightful chewiness. The eggs and coconut milk provide structure and richness, while the pandan extract infuses the batter with a unique, floral flavor that pairs beautifully with the tropical fillings.

Cooking the waffle at a high temperature (200°C/400°F) ensures that the outside becomes deeply golden and crispy while the inside remains soft and slightly custardy.

The immediate flip of the iron helps the batter spread evenly and creates those characteristic round bubbles. Rolling the waffle while it's still warm allows it to form a cone without cracking, and letting it cool on a rack helps it set and stay crisp.

Notes and substitutions

Pandan extract is available in Asian grocery stores or online. It has a distinctive, slightly sweet, grassy aroma that is essential to this recipe. If you can't find it, you can substitute vanilla extract and a drop of green food coloring, but the flavor will be different.

Use full-fat coconut milk for the batter to get the richest texture, and make sure the coconut cream for the filling is chilled overnight so it whips up properly.

A bubble waffle iron is necessary for this recipe. Standard waffle irons will not produce the same round bubbles or the same shape. If you don't have one, you can try using a pizzelle press, but the result will be different. The batter is very forgiving, so feel free to adjust the pandan extract to your taste. For a vegan version, you could try using a flax egg, but the texture may not be identical.

• cake flour: all-purpose flour (reduce by 2 tablespoons per cup)
• tapioca starch: cornstarch (same amount)
• pandan extract: vanilla extract plus a drop of green food coloring
• coconut cream: heavy cream (whipped)

Equipment

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