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Malaysian Honeycomb Cake Recipe

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★★★★★

4.9 from 85 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cheflenacooks.com/malaysian-honeycomb-cake-recipe/