Kek Gula Hangus, also known as Malaysian Honeycomb Cake, is a traditional dessert known for its unique texture and rich caramel flavor. The cake gets its name from the honeycomb-like structure formed within, thanks to the interaction of baking soda and caramelized sugar. Soft, moist, and slightly chewy, this cake is perfect for those who enjoy a treat that is not overly sweet but full of deep, caramel notes. Whether you’re new to this delicacy or a seasoned fan, this simple recipe will guide you to recreate this beloved cake in your own kitchen.
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:
- 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. The mixture will bubble vigorously, so handle it with care. Continue to stir until all the caramel has dissolved in the water. Set aside to cool.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the eggs lightly and then add the condensed milk and melted butter. Mix until well combined.
- Combine the Mixtures: Gradually add the egg mixture into the dry ingredients, stirring gently to combine. Once well incorporated, slowly pour in the cooled caramel syrup. Mix until you get a smooth and slightly runny batter.
- Rest the Batter: Allow the batter to rest for about 15 minutes. This helps the baking soda to activate fully, which will create the signature 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.
- Bake the Cake: Pour the rested batter into the prepared pan. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should have a rich brown color with a honeycomb-like structure 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 with a cup of tea or coffee.
Conclusion:
Kek Gula Hangus, with its distinctive texture and deep caramel flavor, is a delightful treat that can be enjoyed on any occasion. This simple yet impressive cake is sure to be a hit with anyone who loves caramel and unique desserts. Whether you’re sharing it with friends and family or enjoying it as a sweet indulgence for yourself, this honeycomb cake is a wonderful addition to your baking repertoire.
Malaysian Honeycomb Cake (Kek Gula Hangus): A Delightful Caramel Treat
A traditional Malaysian dessert with a uniquehoneycomb texture and rich caramel flavor, made with simple ingredients likesugar, flour, and eggs.
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
- 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. The mixture will bubble vigorously, so handle it with care. Continue to stir until all the caramel has dissolved in the water. Set aside to cool.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the eggs lightly and then add the condensed milk and melted butter. Mix until well combined.
- Combine the Mixtures: Gradually add the egg mixture into the dry ingredients, stirring gently to combine. Once well incorporated, slowly pour in the cooled caramel syrup. Mix until you get a smooth and slightly runny batter.
- Rest the Batter: Allow the batter to rest for about 15 minutes. This helps the baking soda to activate fully, which will create the signature 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.
- Bake the Cake: Pour the rested batter into the prepared pan. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should have a rich brown color with a honeycomb-like structure 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 with a cup of tea or coffee.