Monday, 26 May 2014

Malaysian Honeycomb Cake

This cake texture is similar to Ma Lai Ko. 
It's best to have it with a teh tarik or a kopi o.

  • 210g sugar
  • 250ml water
  • 80g butter
  • 6 eggs
  • 160g condensed milk
  • 180g plain flour
  • 2 1/2 tsp baking soda

In a small pot, caramelize the sugar until it turns intois a dark brown. Keep a very close eye so as not to burn it around the edges. Don't rush it as it will slowly melt and turn into a dark golden liquid caramel.

Slowly and carefully pour the water into the caramel. This will spatter and boil and seize up for the first minute or so and not to worry, it will return to a liquid syrup. Remove from heat.

Add the butter and set a side to cool.

Preheat the oven to 175C. Grease a 9 inch round cake tin.

Mix the eggs and condensed milk in a bowl. Sift the flour and baking soda together and add to the egg/milk mixture. Mix well. 

Pour the caramel butter sauce into the batter and mix well. 

Pour batter into the prepared pan. Let it sit for 5 minutes for the bubbles to begin developing.

Bake in the oven for 1 hour or until the skewer inserted comes out clean. Do not use the convection. 

When the cake is cool, turn it out into a serving plate.

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