As I was flipping through my grandmother’s recipe book, I stumbled upon an old, dog-eared page featuring the enchanting Kek Gula Hangus—better known as Malaysian Honeycomb Cake. This delightful dessert, with its intriguing caramel flavor and softly moist texture, is a cherished classic that transports me straight to the vibrant streets of Malaysia. Not only is it wonderfully simple to make, but it also serves as the perfect sweet escape from our fast-paced lives, inviting you to savor life one slice at a time. Whether you’re planning a special gathering or simply wish to indulge in a cozy afternoon treat with tea, this recipe is sure to tantalize your taste buds. Ready to uncover the secrets of this unique Malaysian dessert? Let’s dive into making this delightful cake together!
Why is Malaysian Honeycomb Cake so special?
Uniqueness: This traditional Kek Gula Hangus boasts a stunning honeycomb texture that’s uniquely satisfying. Flavorful: The rich caramel flavor is a delightful escape from ordinary desserts, offering a sweet adventure for your taste buds. Simplicity: With straightforward steps and commonly found ingredients, making this cake is a breeze, perfect for bakers of all skill levels. Versatile: Enjoy it warm with tea, coffee, or as an elegant dessert at gatherings. If you love unique flavors, you might also enjoy our Strawberry Crunch Cheesecake. This cake is a crowd-pleaser that will leave everyone craving more!
Malaysian Honeycomb Cake Ingredients
• Dazzle your loved ones with this must-try treat!
- For the Batter
- Sugar – Provides sweetness and is used for caramelizing. Note: Can substitute with coconut sugar for a different flavor profile.
- Hot Water – Helps dissolve the caramelized sugar, creating a syrup. Use freshly boiled water for best results.
- All-Purpose Flour – Gives structure to the cake. Can substitute with gluten-free flour for a gluten-free option.
- Condensed Milk – Adds creaminess and richness. Evaporated milk can be used as a lighter alternative.
- Melted Butter or Margarine – Contributes to moisture and flavor. Vegetable oil can be used as a dairy-free alternative.
- Eggs – Provide moisture, richness, and help the cake rise. To make it vegan, use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- Baking Soda – Reacts with the caramel to create the signature honeycomb texture. Ensure it’s fresh for proper rising.
- Salt – Balances sweetness and enhances flavor. Use sea salt for a more nuanced taste.
This Malaysian Honeycomb Cake will surely become a cherished recipe for your home!
Step‑by‑Step Instructions for Malaysian Honeycomb Cake
Step 1: Caramelize the Sugar
Begin by placing 1 cup of sugar in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar melts and turns a deep amber color, about 10-15 minutes. Be cautious of bubbling as you slowly pour in ½ cup of hot water while stirring constantly until fully dissolved. Remove from heat and set aside to cool slightly.
Step 2: Prepare the Batter
In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. In a separate bowl, combine 3 beaten eggs, 1 cup of condensed milk, and ½ cup of melted butter. Mix well until everything is well incorporated, ensuring a smooth texture before moving on.
Step 3: Combine Mixtures
Slowly add the egg mixture into the dry ingredients, whisking until just combined. Gradually pour in the cooled caramel syrup, folding it into the batter to achieve a uniform consistency. This step is crucial for ensuring the rich caramel flavor of your Malaysian Honeycomb Cake permeates throughout the batter.
Step 4: Rest the Batter
Allow the prepared batter to rest for 15 minutes at room temperature. This resting period is essential as it enables the baking soda to activate properly, creating the desired light and airy honeycomb texture in the finished cake.
Step 5: Preheat and Prepare the Pan
While the batter rests, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil to prevent sticking. Ensure the pan is evenly coated, then set it aside until ready to pour in the batter.
Step 6: Bake
Once the oven is heated and the batter has rested, pour it into the prepared cake pan, using a spatula to smooth the top. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Keep an eye on it, as the cake should have a rich brown color and a firm texture.
Step 7: Cool and Serve
After baking, let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Once cooled, slice your Malaysian Honeycomb Cake and serve as a delightful treat, perfect with a cup of tea or coffee.
Storage Tips for Malaysian Honeycomb Cake
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Room Temperature: Store your Malaysian Honeycomb Cake in an airtight container at room temperature for up to 3 days to maintain its delightful moisture and texture.
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Fridge: If you wish to keep it longer, refrigerate the cake for up to a week. Just be sure to seal it in an airtight container to prevent it from drying out.
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Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.
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Reheating: To enjoy the cake warm, gently reheat slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for a few minutes.
Make Ahead Options
These Malaysian Honeycomb Cakes are a fantastic choice for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance and refrigerate it in an airtight container. Just be sure to let it rest for 15 minutes at room temperature before pouring it into the pan for baking. Additionally, you can caramelize the sugar and store it in a sealed jar for up to 3 days—just reheat it gently to ensure it’s liquid again. When you’re ready to enjoy your cake, simply follow the baking instructions, and you’ll have a delightful dessert that’s just as delicious and heavenly as if it were freshly made, saving you precious time during busy weeknights!
What to Serve with Malaysian Honeycomb Cake
Elevate your indulgence with delightful pairings that complement the enchanting flavors of this classic dessert.
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Creamy Mashed Potatoes: The buttery richness brings balance to the honeyed sweetness of the cake, creating a pleasing contrast.
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Fresh Tropical Fruits: Bright pineapple or mango slices provide a refreshing note, cleansing the palate between sweet bites. Their vibrant colors add a festive touch as well!
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Aromatic Herbal Tea: Serving a fragrant tea like chamomile enhances the cozy experience, marrying beautifully with the cake’s caramel undertones.
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Rich Chocolate Sauce: Drizzling chocolate over the cake adds an indulgent layer of flavor, making each bite a decadent treat that enchantingly contrasts with its lightness.
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Vanilla Ice Cream: The creamy texture and mild flavor of vanilla ice cream complement the cake’s moistness, creating a comforting mix that warms the heart.
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Sweetened Coconut Flakes: A sprinkle of these adds a delightful crunch and a tropical twist, perfectly matching the cake’s subtle caramel flavor and enhancing its texture.
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Fruity Sparkling Water: Refreshing and lightly sweet, this sparkling beverage enhances the cake without overpowering its delicate flavors, making it a perfect palate cleanser.
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Chocolate-Covered Nuts: These provide a satisfying crunch and a touch of bitterness that pairs wonderfully with the cake’s sweet notes, enhancing the overall experience.
Expert Tips for Malaysian Honeycomb Cake
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Caramel Color Matters: Ensure your sugar reaches a deep amber color while caramelizing; this depth of flavor is crucial for the rich taste of your Malaysian Honeycomb Cake.
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Fresh Baking Soda: Always check that your baking soda is fresh; stale baking soda won’t activate properly, leading to a dense cake instead of the desired airy texture.
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Resting Time: Don’t skip the 15-minute resting period for the batter; it’s essential to allow the baking soda to work its magic and create that signature honeycomb structure.
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Oven Monitoring: Ovens can vary, so monitor your cake closely while baking; remove it once the skewer comes out clean to avoid overcooking, which can dry out your delicious cake.
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Cool Completely: Let the cake cool entirely before slicing; this helps to set the texture and enhances the flavors, making each bite of your Malaysian Honeycomb Cake a delightful experience.
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Flavor Variations: Feel free to experiment with flavored extracts, like vanilla or almond, for an extra twist that can elevate the unique caramel flavor of your cake.
Malaysian Honeycomb Cake Variations
Get creative with this delicious recipe and make it your own!
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Coconut Sugar: Swap regular sugar for coconut sugar to add a rich, caramel-like flavor with a hint of tropical sweetness.
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Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake suitable for those with gluten sensitivities while keeping the texture soft and moist.
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Dairy-Free Option: Substitute melted butter with coconut oil or vegetable oil, ensuring a delightful and dairy-free treat that’s equally scrumptious.
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Vegan Delight: Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a fully vegan version without sacrificing moisture and texture.
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Spiced Variation: Add a teaspoon of cinnamon or nutmeg to the batter to introduce an aromatic warmth, perfect for cozy gatherings or festive occasions.
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Chocolate Twist: Mix in ¼ cup of unsweetened cocoa powder for a chocolatey variation that takes this cake to the next level of indulgence.
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Fruit Infusion: Incorporate fresh fruits like grated orange zest or ripe bananas into the batter for a fruity twist on the classic flavor profile.
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Saucy Topping: Drizzle some homemade caramel sauce over slices when serving for a decadent finish that enhances the already rich flavors, reminiscent of other favorite desserts like our Gingerbread Latte Cake.
Feel free to experiment! Each twist promises to bring something delightful to your table. Enjoy your baking journey!
Malaysian Honeycomb Cake Recipe FAQs
What type of sugar is best for the cake?
For the Malaysian Honeycomb Cake, granulated sugar is typically used as it caramelizes well. However, if you’re looking for a different flavor profile, you can substitute with coconut sugar for a unique twist.
How should I store the leftover cake?
To keep your Malaysian Honeycomb Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, where it will stay good for up to a week.
Can I freeze Malaysian Honeycomb Cake?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to 2 months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight, and it’s ready to serve!
Why is my cake dense instead of light and airy?
If your cake turns out dense, it may be due to stale baking soda, which wouldn’t activate properly. Always check that your baking soda is fresh. Additionally, not allowing the batter to rest for the full 15 minutes can affect the honeycomb texture, so be sure to include that step!
Is this cake suitable for someone with egg allergies?
Yes, you can make the Malaysian Honeycomb Cake vegan-friendly by using flax eggs instead. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg required in the recipe. This alternative helps maintain the moisture and rise of your cake without the use of eggs.
How long do I need to cool the cake before serving?
It’s important to let the Malaysian Honeycomb Cake cool completely—at least 30 minutes—after transferring it to a wire rack. This cooling time allows the flavors to develop and ensures the cake slices beautifully without crumbling.
Malaysian Honeycomb Cake: A Caramel Bliss You’ll Love
Ingredients
Equipment
Method
- Begin by placing 1 cup of sugar in a heavy-bottomed saucepan over medium heat. Stir gently until the sugar melts and turns a deep amber color, about 10-15 minutes. Be cautious of bubbling as you slowly pour in ½ cup of hot water while stirring constantly until fully dissolved. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. In a separate bowl, combine 3 beaten eggs, 1 cup of condensed milk, and ½ cup of melted butter. Mix well until everything is well incorporated, ensuring a smooth texture before moving on.
- Slowly add the egg mixture into the dry ingredients, whisking until just combined. Gradually pour in the cooled caramel syrup, folding it into the batter to achieve a uniform consistency.
- Allow the prepared batter to rest for 15 minutes at room temperature.
- While the batter rests, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil to prevent sticking.
- Once the oven is heated and the batter has rested, pour it into the prepared cake pan, using a spatula to smooth the top. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
- After baking, let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.
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