Homemade Malaysian Honeycomb Cake Recipe Video

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseTaste
MethodDish
SpecialityVegetarian
Main Ingredient, Interest Group

Ingredients

 Sugar210 Gram
 Water240 Gram
 Butter80 Gram
 Eggs6
 Condensed milk160 Gram
 All purpose flour180 Gram
 Baking soda2 1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 497 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 9.9 g49.5%

Trans Fat 0 g

Cholesterol 249.2 mg

Sodium 676 mg28.2%

Total Carbohydrates 73 g24.3%

Dietary Fiber 0.81 g3.2%

Sugars 50 g

Protein 12 g23.2%

Vitamin A 13% Vitamin C 1.2%

Calcium 11% Iron 13.1%

*Based on a 2000 Calorie diet

Directions

1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.

2. Slowly and carefully pour the water into the caramel. CAUTION! The caramel is very hot and the water will quickly boil and steam. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.

3. Add the butter and set the pan aside to cool.

4. Preheat oven to 350*F.

5. Mix together the egg and condensed milk in a bowl.

6. Sift the flour and baking soda together into the egg and milk. Mix well.

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

Editors Review

This yummylicious cake draws its name from its interesting honey-comb like patterns. A Malaysian staple, this lip-smackingly good cake is a must try for all sweet lovers. Spongy, bouncy, and bitter-sweet treat makes for an excellent recipe for baking enthusiasts to try.

Comments

veg foodie profile page

veg foodie says :

wow...it did look awesome when you cut it. the rich color was surely becuz of the caramel. if I use egg substitute for this, it will still be good right? why do they call it a honeycomb cake though?
Posted on: 16 November 2009 - 9:51am
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