There’s something truly magical about the enchanting layers of a beautiful cake, and the Malaysian Honeycomb Cake, or Kek Gula Hangus, embodies just that. This delightful caramel treat has a history steeped in tradition, its bittersweet flavors igniting fond memories of bustling markets and warm kitchen gatherings. When you slice into this cake, the sight of its unique honeycomb structure reveals a story of care, love, and caramelized bliss that is simply irresistible.
Why make this recipe? Because sometimes we need a little something sweet in our lives, and there’s nothing that can brighten up a dull day quite like a slice of Kek Gula Hangus! This cake is not only deliciously caramelized, but also incredibly easy to whip together, making it perfect for both seasoned bakers and newcomers alike. Imagine it cooling on your countertop, the scent wafting through your home, waiting to become the centerpiece of your next tea gathering or cozy night in.
How to make Malaysian Honeycomb Cake (Kek Gula Hangus)
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
Directions:
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Caramelize the Sugar: Begin your sweet journey by heating the sugar in a medium saucepan over medium heat. Stir constantly as it melts, watching it transform into a deep amber hue—a beautiful golden nectar that captures the essence of this cake. Be patient and avoid burning it! Once caramelized, carefully incorporate the hot water, a little at a time, stirring vigorously as it bubbles and steams. Breath in the rich aroma as all the caramel dissolves, then set it aside to cool slightly.
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Prepare the Batter: In a large mixing bowl, whisk together the flour, baking soda, and salt, creating a dry canvas for your delicious creation. In a separate bowl, beat the eggs lightly, then add in the condensed milk and melted butter. Pour in your heart, mixing until the ingredients are well combined.
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Combine the Mixtures: Gently fold the egg mixture into the dry ingredients until harmonious. Now, slowly drizzle in your cooled caramel syrup, mingling it with the batter until it transforms into a smooth, slightly runny delight.
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Rest the Batter: This is where the magic happens! Let the batter rest for about 15 minutes. This short pause is essential as the baking soda activates, developing that iconic honeycomb texture that makes this cake so special.
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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 simply use a non-stick pan to ensure a stress-free release.
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Bake the Cake: Pour the rested batter into your prepared pan, filling the kitchen with sweet anticipation as you bake in the preheated oven for 45-50 minutes. When the time is up, check for doneness with a skewer poked gently into the center—it should emerge clean, with the cake boasting a rich, inviting brown color and that signature honeycomb structure inside.
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Cool and Serve: Let your cake relax in the pan for 10 minutes before transferring it to a wire rack. As it cools completely, take a moment to reflect on the fragrant journey you’ve crafted. Once cooled, slice it up and savor it—Kek Gula Hangus is best enjoyed with a cup of tea or coffee, making every bite a moment to cherish.
How to serve Malaysian Honeycomb Cake
Slice the cake into generous portions, revealing its beautiful honeycomb structure with each cut. Serve it with a warm cup of tea for a lovely afternoon treat, or pair it with rich coffee for a delightful dessert after dinner. You can even dress it up with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
How to store Malaysian Honeycomb Cake
To keep your Kek Gula Hangus fresh, store it in an airtight container at room temperature for up to three days. If you wish to preserve its magic for a little longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature for the best flavor when ready to serve.
Tips to make Malaysian Honeycomb Cake
- Be patient with caramelizing: Watch the sugar closely as it melts—once it starts to darken, it can burn quickly.
- Don’t skip the resting: Letting the batter rest allows the baking soda to do its job, giving your cake that memorable honeycomb texture.
- Experiment with flavors: Try adding a splash of vanilla extract or some grated citrus zest to the batter for a unique twist!
Variations
Feel free to get creative! You can incorporate chocolate chips for a hint of decadence, or swap out some of the flour for cocoa powder to transform it into a chocolate honeycomb cake. Daring bakers could even experiment with spices like cinnamon or nutmeg, blending global influences into this classic recipe.
FAQs
Q: Can I use brown sugar instead of white sugar?
A: Absolutely! Brown sugar will give the cake a deeper caramel flavor and a slightly moister texture.
Q: Is there a gluten-free version of this cake?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend. The rest of the recipe remains unchanged.
Q: Can I freeze Kek Gula Hangus?
A: Yes, you can! Wrap it tightly in plastic wrap and then foil before freezing. Thaw it in the fridge overnight before serving.
Baking this Malaysian Honeycomb Cake is more than just a kitchen endeavor; it’s a journey filled with aromas, memories, and sweet connections. So go ahead, gather your loved ones, and create your delicious masterpiece. Each slice will be a reminder of the love and joy that goes into every stitch of our culinary tapestry. Happy baking!
Malaysian Honeycomb Cake
Ingredients
Method
- Heat the sugar in a medium saucepan over medium heat, stirring constantly, until it melts and turns a deep amber hue. Carefully add the hot water, stirring until dissolved, then set aside to cool.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat the eggs and mix in the condensed milk and melted butter. Combine well.
- Gently fold the egg mixture into the dry ingredients, then slowly drizzle in the cooled caramel syrup, mixing until smooth.
- Let the batter rest for about 15 minutes to activate the baking soda.
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Pour the batter into the pan and bake for 45-50 minutes, or until a skewer enters cleanly.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, slice and serve with tea or coffee.