Petitchef
Not yet a member
Forgotten password ?  
PETITCHEF
Advanced search

RECIPES


DAILY MENU

Archived menus

Receive daily menu

HONEYCOMB CAKE

By (Visit website)


I would rather called this honeycomb "kueh" than "cake" ,cos the texture is "kueh" like (Chinese/Nonya steamed pastry) . This is the cake that we'll usually focus on the texture inside make sure it formed a honeycomb like texture for about 3/4 portion height.

Have been seeing these cakes around for awhile ,with a few recipe on hands with slightly different methods ,wasn't sure which one to try untill lately chance upon this clip
Is really not that complicated as what I've thought .

The crucial part is during preparing the caramel, be aware not the over-cooked the sugar cos it'll burnt with seconds delayed. Also be sure to add in boiling water into the cooked caramel.


If you could feel the soft & "springy" touch by hand after baked as first check , next is to slice & check if those honeycomb formed.

Recipe Source








Imprimer cette page
By Afternoon Tea (Visit website)






Rate this recipe:


Related recipes



Cooking Units Converter



Yummy or Yucky

Butter cookies ..

Butter cookies ..
yucky
yummy