‘Gula Hangus’ literally translates to ‘burnt sugar’, the name given to the cake due to the addition of ‘burnt sugar’ (caramel) into its batter. The cake has a lovely springy honeycomb-like texture and slightly bitter, dark caramel flavour. It is simple to make, great for afternoon tea or even your Hari Raya open house. Try this!
” Light, airy and beautifully flavoured… ”
Kek Gula Hangus
Print ThisIngredients
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- 1 ¼ Cup of Fine Granulated Sugar
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- 1 ¼ Cup of Boiling Water
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- 125 gm Butter
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- 4 Eggs
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- ¼ Cup Sweetened Condensed Milk
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- 1 Cup Plain Flour
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- 1 Tsp Vanilla
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- 2 Tsp Bicarbonate Soda
Instructions
1. First, make the caramel by melting sugar over a low heat. Once sugar has melted, add in boiling water. (do this slowly to avoid any splashes). Leave it to cool.
2. Next, melt the butter. Keep it aside.
3. Once the caramel and butter have cooled, using a wooden spoon, beat the eggs slowly, then, add in milk.
4. Mix well before adding butter and vanilla. Sieve flour and bicarbonate soda before adding them into the batter. Keep stirring slowly to combine all the ingredients. Finally, mix in caramel.
5. Pour the batter into a 7” x 7” inch square pan. To get the honeycomb effect, you need to rest the batter between 2 to 5 hours.
6. Preheat the oven at 170°C for 15 minutes. Bake for 45 minutes. To avoid burning the top of the cake, bake using the bottom grill first, and then switch to the top and bottom grill in the last 5 minutes of baking.
Notes
The longer you rest the cake batter, the more intricate the honeycomb texture will be. To avoid lumps in your caramel, refrain from stirring the sugar while it is melting.