Go Back

Malaysian Honeycomb Cake

This delightful Malaysian Honeycomb Cake, or Kek Gula Hangus, is a caramel treat with a unique honeycomb structure, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: Malaysian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup sugar For caramelizing
  • 1 cup hot water To add to the caramelized sugar
  • 1 cup all-purpose flour Base of the cake
  • ½ cup condensed milk Adds richness
  • ½ cup melted butter or margarine For moisture
  • 3 medium eggs Bind the ingredients together
  • 1 tablespoon baking soda Helps create the honeycomb structure
  • 1 teaspoon salt Enhances flavor

Method
 

Caramelize the Sugar
  1. 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.
Prepare the Batter
  1. In a bowl, whisk together the flour, baking soda, and salt.
  2. In another bowl, beat the eggs and mix in the condensed milk and melted butter. Combine well.
Combine Mixtures
  1. Gently fold the egg mixture into the dry ingredients, then slowly drizzle in the cooled caramel syrup, mixing until smooth.
Rest the Batter
  1. Let the batter rest for about 15 minutes to activate the baking soda.
Preheat and Prepare the Pan
  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
Bake the Cake
  1. Pour the batter into the pan and bake for 45-50 minutes, or until a skewer enters cleanly.
Cool and Serve
  1. 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.

Notes

Store the cake in an airtight container at room temperature for up to three days or refrigerate for a week. Bring to room temperature before serving.