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Malaysian Honeycomb Cake

Kek Gula Hangus is a luscious Malaysian dessert that combines the rich flavors of caramel and a tender honeycomb texture, creating an unforgettable experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Malaysian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup sugar White granulated sugar for caramelizing.
  • 1 cup hot water Hot water to dissolve the caramel.
  • 1 cup all-purpose flour Regular all-purpose flour.
  • ½ cup condensed milk Adds creaminess to the batter.
  • ½ cup melted butter or margarine Use melted for easier mixing.
  • 3 medium eggs Lightly beaten.
  • 1 tablespoon baking soda Helps create the honeycomb texture.
  • 1 teaspoon salt Enhances the flavors.

Method
 

Caramelizing Sugar
  1. In a medium saucepan, heat the sugar over medium heat, swirling it occasionally until it melts into a deep amber color.
  2. Once melted, slowly add in the hot water, stirring until fully dissolved and then set aside to cool.
Preparing the Batter
  1. In a large mixing bowl, combine flour, baking soda, and salt.
  2. In another bowl, beat the eggs lightly and whisk in the condensed milk and melted butter until creamy.
Combining Mixtures
  1. Gradually add the egg mixture to the dry ingredients, gently folding them together until just combined.
  2. Pour in the cooled caramel syrup and mix until a smooth batter forms.
Resting, Preheating, and Baking
  1. Let the batter rest for about 15 minutes.
  2. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  3. Pour the rested batter into the prepared pan and bake for 45-50 minutes or until a skewer comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Once completely cooled, slice and serve, optionally with whipped cream or ice cream.

Notes

To store, keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil.