Introduction
I’ve baked and tested this honeycomb-style caramel cake many times this year, refining a reliable, repeatable method you can trust in 2025. In this guide, I compare oven versus air fryer approaches, explain the benefits of baking over steaming, and show exactly how to get neat “sarang” (honeycomb tunnels) without guesswork. If you want a dependable reference for kek gula hangus bakar, this is the version I’d use for consistent results at home.
Pengenalan kepada Kek Gula Hangus
Caramel is the soul of this cake, and the baked method rewards you with a dry, slice-clean crumb and stable structure. Unlike steaming, baking gives better control over browning, moisture loss, and shape—key to a reliable finish. Before we dive into the steps, it helps to understand what makes this cake distinctive and why small technique choices matter.
Apa Itu Kek Gula Hangus?
Kek gula hangus, also known as honeycomb or “sarang semut” cake, is a caramel-forward sponge with natural tunnels formed by trapped steam and the action of baking soda. The flavor profile balances deep caramel notes with buttery richness for a pleasantly bittersweet bite. When baked well, the interior shows fine, elongated holes and the crust slices cleanly without crumbling. This cake stands out for its unique texture, which combines a light, airy interior with a caramel-infused taste that appeals to those who enjoy desserts with a touch of sophistication.
Sejarah dan Kepopuleran
This cake has long been a favorite across Malaysia, cherished at gatherings for its signature texture and nostalgic caramel aroma. Over time, methods evolved from stove-top steaming to modern baking and air-frying, each offering different levels of control and reliability. Today, the baked approach is popular because it scales well, fits different pans, and produces consistent results across home ovens. Its enduring appeal lies in its simplicity and the way it evokes memories of family celebrations, making it a staple in Malaysian households.
Bahan-Bahan Diperlukan
My reliable base formula aims for a 7–8 inch (18–20 cm) round pan or a similar-capacity loaf pan. Precise ratios keep the crumb stable and help the honeycomb open evenly. If you plan to double the recipe, maintain the same proportions and adjust bake time rather than temperature.
Bahan Utama
These are the core ingredients that deliver flavor, structure, and the signature honeycomb effect in your kek gula hangus bakar. Measure accurately for the best chance at consistent results, starting with 200 g granulated sugar for the caramel base, followed by 240 ml hot water to dilute it safely. You’ll also need 80 g unsalted butter melted or 80 ml neutral oil, 130 g sweetened condensed milk, 2 large eggs at room temperature, 150 g sifted all-purpose flour, 1 tsp baking soda, and 1/4 tsp fine salt to bring everything together harmoniously.
Bahan Tambahan Opsional
To personalize the aroma, I sometimes add 1 tsp vanilla extract, a pinch of cinnamon, or 1–2 tsp instant coffee for a mocha-caramel profile. Cocoa powder (1 tbsp) introduces a deeper color and a chocolatey edge without overpowering the caramel. These extras are optional and inexpensive in Malaysia; even with add-ons, you can usually keep a small cake under roughly RM10–RM14 in ingredients, depending on brands. Experimenting with these can elevate your kek gula hangus bakar from a standard treat to a customized delight that suits various occasions.
Cara Memasak Langkah Demi Langkah
The method revolves around three pillars: a well-controlled caramel, a relaxed batter, and steady heat. If you keep these pillars in mind, you’ll achieve repeatable results whether using an oven or an air fryer. This step-by-step guide ensures your kek gula hangus bakar turns out stable and full of those desirable honeycomb tunnels.
Persediaan Gula Hangus
Start by melting the sugar in a heavy saucepan over medium heat without stirring, swirling the pan occasionally to melt evenly. When it turns a deep amber (not smoky black), carefully add the hot water in 2–3 pours, standing back as it bubbles vigorously. Stir to dissolve any hardened bits, then let the caramel syrup cool to warm; overly hot syrup can scramble eggs and affect the honeycomb pattern. This preparation is crucial for achieving the perfect balance of sweetness and depth in your kek gula hangus bakar.
Mengadun Bahan
In a mixing bowl, whisk eggs, condensed milk, melted butter, and salt until smooth. Slowly stream in the warm (not hot) caramel syrup, whisking continuously to combine without creating too much foam. Sift the flour with baking soda and fold it in gently. The batter should be pourable and slightly airy but not frothy. Let it rest 20–30 minutes—this relaxation step helps the bubbles align into neater tunnels during baking. Proper mixing ensures a smooth integration of flavors, setting the stage for an even rise and texture in the final cake.
Proses Membakar
Preheat your device thoroughly for steadier results: 170°C for oven, 160–165°C for air fryer (which tends to run hotter in small chambers). Grease and line your pan, then pour in the rested batter and tap lightly to release large surface bubbles. Bake until set and springy; avoid opening the oven door early as temperature swings can collapse the structure. Check doneness with a gentle press: the surface should spring back. A skewer may pick up slight moisture because of caramel, but it shouldn’t emerge wet. Cool in the pan for 10 minutes, then unmold and let it finish cooling on a rack for a clean slice.
| Method | Temperature | Time (approx.) | Pan Setup | Texture & “Sarang” | Reliability |
|---|---|---|---|---|---|
| Oven (Bakar) | 170°C, conventional | 35–45 min (7–8″ round) | Middle rack; lined pan | Even crumb, clean tunnels | High—stable heat, best for first-timers |
| Air Fryer (Bakar) | 160–165°C | 25–35 min (smaller pan) | Low pan; foil shield if top browns fast | Good tunnels; slightly drier edge | Medium–High—quick, but watch top color |
| Steamed (Kukus) | N/A (steam) | 35–50 min | Covered pan; steady steam | Softer, moister crumb | Medium—texture differs from baked |
Petua untuk Hasil Terbaik
Control caramel color: stop at deep amber—too pale gives weak flavor, too dark turns bitter. Keep ingredients close to room temperature so the batter blends evenly and rises predictably. If the top browns too quickly (especially in an air fryer), tent loosely with foil to protect the surface while the center finishes setting. Finally, don’t skip the resting phase; it’s the small step that dramatically improves “sarang” alignment. These tips are essential for troubleshooting common issues and ensuring your kek gula hangus bakar is a success every time.
Variasi dan Tip Penyajian
Once you master the base, you can tune flavor and presentation without compromising reliability. I prefer minor tweaks that keep structure intact while enhancing aroma and color. This section explores ways to customize your kek gula hangus bakar for different tastes and occasions.
Variasi Rasa
For a traditional twist, swap 30–40% of the granulated sugar with palm sugar (gula melaka), dissolving it fully in the caramel syrup for a smoky note. A coffee variant (1–2 tsp instant coffee dissolved into the warm syrup) deepens bitterness slightly, a pleasant counterpoint to condensed milk sweetness. Cocoa (1 tbsp) or a touch of vanilla shifts the profile without disrupting rise or tunnel formation. These variations allow you to adapt the recipe to personal preferences while maintaining the core appeal of the caramel cake.
Cara Penyimpanan dan Penyajian
Cool completely before slicing for the neatest lines through the honeycomb. Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days; bring to room temperature before serving to revive tenderness. For gifting, slice and wrap individually or present the whole cake in a box; a light dusting of icing sugar or a drizzle of thinned caramel can elevate the finish for minimal extra cost. Proper storage ensures the cake retains its texture and flavor, making it ideal for sharing or enjoying over several days.
Kesimpulan
With careful caramel, a relaxed batter, and steady baking temperatures, you can deliver a reliably beautiful kek gula hangus every time. The oven method is my default for consistency, while the air fryer is an efficient alternative when you monitor top browning closely. Use the comparison table as your quick reference whenever you switch equipment.
Ringkasan Resipi
Caramelize sugar to deep amber and dilute safely; cool to warm. Whisk eggs, condensed milk, and butter; stream in syrup. Fold in sifted flour and baking soda, rest 20–30 minutes, then bake at 170°C (oven) or 160–165°C (air fryer) until springy. Cool before slicing to reveal neat tunnels and a balanced caramel bite. This summary captures the essence of the recipe, making it easy to reference for quick baking sessions.
Cadangan untuk Percubaan
Try the same batter in both oven and air fryer to compare texture, crust color, and tunnel size, keeping pan volume consistent. Note timing differences and top color so you can adjust quickly the next time—this is the most reliable way to “calibrate” your setup. When you’re confident, experiment with palm sugar or coffee to expand your flavor range without sacrificing structure. These experiments can help you refine your technique and discover new favorites in the world of kek gula hangus bakar.
FAQs
Why did my cake have few or uneven honeycomb tunnels?
Common causes include caramel that was added too hot (partially cooking the eggs), insufficient batter rest, or opening the oven early. Keep syrup warm—not hot—rest the batter for 20–30 minutes, and avoid temperature swings during the first two-thirds of baking. Addressing these factors can significantly improve the tunnel formation in your next bake.
Can I replace white sugar with brown sugar or palm sugar?
Yes, but maintain total sugar weight. Brown sugar yields a softer caramel note, while palm sugar adds smokiness. Ensure full dissolution in the syrup and watch browning; these sugars can darken faster, so consider tenting with foil near the end. This substitution can add unique flavors while keeping the recipe stable.
Is condensed milk mandatory?
No. You can replace 130 g condensed milk with 150 ml evaporated milk plus 40–50 g sugar to maintain sweetness. The texture stays reliable, though condensed milk gives a slightly denser crumb and richer flavor. This alternative is useful if you have dietary preferences or ingredient availability issues.
How do I avoid bitterness in the caramel?
Stop at deep amber, not black, and remove the pan from heat before adding hot water gradually. If it smells acrid, you’ve gone too far—start over. A clean, heavy pan and medium heat help you control color more precisely. Mastering this step ensures a pleasant caramel flavor in your kek gula hangus bakar.
What’s a rough ingredient cost in Malaysia?
For a small cake, expect roughly RM8–RM12 using common brands. Optional add-ins like coffee or vanilla add a small premium, usually keeping the total under RM14 for home baking. This affordability makes it an accessible recipe for beginners and experienced bakers alike.
