Malaysian Honeycomb Cake Recipe
Introduction
Malaysian Honeycomb Cake, known locally as Kek Gula Hangus, is a beautifully caramel-flavored treat with a unique honeycomb texture inside. This cake combines rich caramel syrup with a light, spongy batter, making it a delightful dessert perfect for any occasion.
Ingredients
- 1 cup sugar
- 1 cup hot water
- 1 cup all-purpose flour
- ½ cup condensed milk
- ½ cup melted butter or margarine
- 3 medium eggs
- 1 tablespoon baking soda
- 1 teaspoon salt
Instructions
- Step 1: Caramelize the sugar by heating it in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it.
- Step 2: Slowly add the hot water to the caramelized sugar little by little, stirring constantly as the mixture bubbles vigorously. Continue stirring until the caramel is fully dissolved. Set aside to cool.
- Step 3: In a large bowl, whisk together the flour, baking soda, and salt.
- Step 4: In a separate bowl, beat the eggs lightly and then add the condensed milk and melted butter. Mix until well combined.
- Step 5: Gradually combine the egg mixture with the dry ingredients, stirring gently until smooth.
- Step 6: Slowly pour in the cooled caramel syrup and mix until the batter is smooth and slightly runny.
- Step 7: Allow the batter to rest for about 15 minutes. This helps activate the baking soda for the honeycomb texture.
- Step 8: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or use a non-stick pan.
- Step 9: Pour the rested batter into the prepared pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should develop a rich brown color and honeycomb-like structure inside.
- Step 10: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with tea or coffee.
Tips & Variations
- For a deeper caramel flavor, use a light brown sugar instead of white sugar when caramelizing.
- You can substitute margarine for butter to make the cake dairy-free.
- Letting the batter rest is key to achieving the honeycomb texture, so don’t skip this step.
- Serve with a drizzle of coconut cream for an added layer of richness.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a microwave or warm oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What causes the honeycomb texture in this cake?
The honeycomb texture is created by the reaction of baking soda with the acidic caramel syrup and resting the batter, which produces carbon dioxide bubbles that form tiny holes in the cake.
Can I make this cake without eggs?
Eggs help with the structure and texture, so it’s challenging to omit them. However, you can try substituting each egg with ¼ cup unsweetened applesauce or mashed banana, though the texture will be different.
PrintMalaysian Honeycomb Cake Recipe
Malaysian Honeycomb Cake, known as Kek Gula Hangus, is a rich, caramel-flavored sponge cake distinguished by its signature honeycomb texture created by baking soda. This moist, sweet treat is made with caramelized sugar, condensed milk, and a delicate balance of ingredients, resulting in a soft, airy cake that’s perfect for enjoying with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Malaysian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
Wet Ingredients
- ½ cup condensed milk
- ½ cup melted butter or margarine
- 3 medium eggs
Caramel Syrup
- 1 cup sugar
- 1 cup hot water
Instructions
- Caramelize the Sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it. Once caramelized, carefully add the hot water little by little, stirring constantly as the mixture bubbles vigorously. Continue stirring until all the caramel dissolves into the water. Set the caramel syrup aside to cool.
- Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. In a separate bowl, lightly beat the eggs, then add the condensed milk and melted butter, mixing until smooth.
- Combine the Mixtures: Gradually pour the egg mixture into the dry ingredients, stirring gently to combine thoroughly. Next, slowly add the cooled caramel syrup and mix until you achieve a smooth, slightly runny batter.
- Rest the Batter: Let the batter rest for about 15 minutes. This resting period allows the baking soda to activate fully, producing the distinctive honeycomb texture in the cake.
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or use a non-stick pan to prevent sticking.
- Bake the Cake: Pour the rested batter into the prepared pan and bake in the preheated oven for 45 to 50 minutes. The cake is done when a skewer inserted into the center comes out clean and the surface has a rich brown color with a honeycomb-like appearance inside.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy your Kek Gula Hangus alongside a cup of tea or coffee.
Notes
- Be careful when handling hot caramel as it can cause severe burns.
- Allowing the batter to rest is essential to develop the honeycomb texture.
- If you prefer a less sweet cake, reduce the condensed milk slightly.
- Use fresh baking soda to ensure the cake rises properly and develops the right texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Keywords: Malaysian Honeycomb Cake, Kek Gula Hangus, honeycomb cake recipe, caramel cake, Malaysian dessert, sponge cake, baking soda cake
