Malaysian honeycomb cake, often called kek gula hangus or burnt sugar cake, is a caramel-flavored cake with a distinctive network of holes through its crumb. Eggs, condensed milk, butter, and a baking-soda batter create its tender texture, while a patient rest and steady oven heat help form the honeycomb pattern. It is served in slices, usually plain or with tea or coffee, and family versions vary in sweetness and spice.
Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water, brought to a boil before using
- 1/2 cup (120 ml or about 150 g) sweetened condensed milk
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 4 large eggs (about 200 g without shells), at room temperature
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/4 teaspoon (1.5 g) fine salt
- 1 teaspoon (5 ml) vanilla extract
- Neutral oil or softened butter for greasing the pan
Instructions
- Prepare the pan and oven. Grease an 8-inch (20 cm) round cake pan, line the bottom with parchment, then grease the parchment lightly. Set the oven rack in the middle and preheat to 325°F (163°C). A sturdy, light-colored metal pan gives the cake a steady bake; avoid a shallow pan because the batter rises as it cooks.
- Make the caramel. Put the sugar in a medium, heavy-bottomed saucepan over medium heat. Let it melt, gently swirling the pan from time to time rather than stirring. This usually takes 8 to 10 minutes. When the sugar is liquid and deep amber, take the pan off the heat. Keep your hands and face back: melted sugar is extremely hot and can splatter when liquid is added.
- Add water and dairy. Carefully add the hot water in small additions, stirring with a long-handled spoon. The caramel may seize into hard pieces; return the pan to low heat and stir until they dissolve, about 2 to 3 minutes. Stir in the butter and condensed milk until the butter has melted and the mixture looks smooth. Set the pan aside to cool for 10 minutes. The syrup should be warm, not steaming hot, before it meets the eggs.
- Mix the eggs and dry ingredients. In a large bowl, whisk the eggs with the vanilla just until the whites and yolks are blended; avoid whipping in lots of foam. In a second bowl, whisk the flour, baking soda, and salt together so the baking soda is distributed evenly. This helps prevent bitter, alkaline-tasting patches in the finished cake.
- Combine the batter. Pour the warm caramel mixture into the eggs in a thin stream while whisking continuously. Add the flour mixture in two or three portions, whisking gently after each addition until no dry pockets remain. Stop as soon as the batter is smooth; vigorous beating can make the crumb tougher. If a few small flour lumps remain, pass the batter through a fine sieve.
- Rest the batter. Cover the bowl and leave the batter at room temperature for 1 hour. This rest gives the baking soda time to react with the batter and is an important part of the cake’s characteristic open crumb. Keep the rest to one hour, especially in a warm room, and do not leave the egg-containing mixture out for an extended period.
- Bake. Give the batter one gentle stir, pour it into the prepared pan, and bake for about 55 minutes. The cake should be dark golden brown, risen, and set in the center; a skewer should come out without wet batter, though a few moist crumbs are fine. For egg safety, USDA FSIS guidance sets 160°F (71°C) as the safe minimum for egg dishes: check the center with a food thermometer and make sure it reaches at least that temperature. The cake will normally be hotter when fully baked.
- Cool before slicing. Let the cake stand in its pan for 15 minutes, then run a thin knife around the edge and turn it out onto a rack. Peel away the parchment and let the cake cool for at least 30 minutes before cutting. This gives the crumb time to settle, so the delicate tunnels are less likely to compress under the knife.
Tips
- Watch the caramel color. Pale caramel gives a milder flavor and lighter color; deep amber brings the characteristic bittersweet edge. Take the pan off the heat before the sugar turns very dark, because residual heat continues cooking it and burnt caramel tastes harsh.
- Measure flour by weight if possible. If using cups, spoon flour into the measuring cup and level it instead of scooping directly from the bag. Too much flour can make the cake dense and interfere with the open structure.
- Keep the batter gentle. Once the flour goes in, whisk only until combined. During the rest, leave the covered bowl undisturbed, then stir just once before pouring so you do not knock out the bubbles the batter has developed.
- Use a practical dairy swap only if needed. Evaporated milk can replace condensed milk, but it is unsweetened and thinner, so the cake will be less sweet and may have a slightly less rich texture. For a closer result, use evaporated milk plus 2 tablespoons (25 g) sugar; condensed milk is still the better choice for the usual caramel-milk flavor.
Serving Suggestions
Serve the cake in small wedges at room temperature, when the caramel aroma is clear and the crumb is easy to appreciate. It pairs naturally with unsweetened tea or black coffee, which balance its sweetness. For a simple dessert plate, add fresh orange segments, sliced mango, or lightly sweetened whipped cream; keep accompaniments modest so they do not overwhelm the cake’s caramel flavor.
The holes are part of the cake’s appeal, so cut with a sharp serrated knife using a gentle sawing motion rather than pressing straight down. A plain slice is also a good way to see whether the tunnels run from top to bottom. This is a rich cake, so smaller portions work well after a meal or as an afternoon snack.
Variations
Some home versions include a little ground cinnamon or cardamom. For a gently spiced cake, whisk 1/2 teaspoon (1 g) ground cinnamon into the flour. A small amount of pandan extract can add a fragrant, grassy note familiar in Southeast Asian baking; start with 1/2 teaspoon (2.5 ml) and reduce the vanilla slightly. These additions change the aroma but should not replace the caramel base that gives the cake its identity.
For a less sweet result, reduce the granulated sugar used for the caramel by 1 to 2 tablespoons (12 to 25 g), but do not remove much more: caramel contributes flavor as well as sweetness. You can bake the batter in a 9-inch (23 cm) round pan, but the cake will be shallower and may finish sooner, so begin checking around 45 minutes. Avoid filling any pan more than about two-thirds full.
Storage and Reheating
Once cooled, refrigerate the cake within 2 hours in an airtight container. It keeps for 3 to 4 days in the refrigerator. Chilling firms the crumb, so let a slice sit at room temperature for 20 to 30 minutes before serving if you prefer a softer texture. Do not leave the cake out for more than 2 hours at a time, particularly in a warm kitchen.
To freeze, wrap individual slices well and store them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then bring to room temperature. If you reheat a leftover slice, use short microwave intervals and check the center with a food thermometer; USDA FSIS guidance is to reheat leftovers to 165°F (74°C). The texture may be softer and a little drier after reheating, so serving it at room temperature is often preferable.
Frequently Asked Questions
Why doesn’t my cake have many honeycomb holes?
The pattern can be affected by the baking soda, the batter rest, and the oven. Check that the baking soda is fresh, measure it accurately, and rest the mixed batter for the full hour. Also make sure the oven is fully preheated and avoid opening the door repeatedly. A few larger tunnels and some smaller holes are normal; every cake will not have exactly the same pattern.
Can I make Malaysian honeycomb cake without condensed milk?
Condensed milk adds sweetness and a concentrated dairy flavor. Evaporated milk with a little added sugar is the most practical substitute, but the result will be less rich and may not match the usual flavor exactly. Ordinary milk is thinner and less concentrated, so it is not a direct one-for-one replacement for condensed milk in this recipe.
How do I know when the caramel is ready?
Look for a clear, deep amber color and a toasted sugar smell. If it is still pale, the cake will have a milder caramel flavor; if it smokes or turns nearly black, it is likely burnt. Caramel can darken quickly at the end, so stay beside the pan and remove it from the heat as soon as it reaches the desired color.
Can I prepare the batter the night before?
This recipe is designed for a one-hour rest at room temperature, not an overnight rest. Because it contains eggs and baking soda, a long wait can affect both food safety and the batter’s leavening. For easier timing, measure the dry ingredients and prepare the pan ahead, then make and rest the batter on the day you bake it.
Why did my cake turn out dense or gummy?
Common causes include too much flour, underbaking, or slicing while the cake is still hot. Weighing the flour and checking that the center is set help prevent a gummy middle. Let the cake cool for the recommended time before cutting, and avoid beating the batter hard after adding the flour.
Related
- Authentic Malaysian Recipes: Nasi Lemak with Coconut Rice and Sambal
- Malaysian Eggplant Recipe with Sambal and Coconut
- Malaysian Marmite Chicken with a Sticky Soy Glaze Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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