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Apam Gula Hangus – Malaysian Burnt Sugar Cakes
Apam Gula Hangus means steamed burnt sugar cake. You caramelize white sugar in a pot until it is almost black, stop it with water and stir the syrup into a batter with eggs, condensed milk and butter. The cakes rise in the steam and stay moist. They taste bittersweet, like caramel. In Malaysia they are on the table at Hari Raya, and you eat them with black coffee.
Apam Gula Hangus – Malaysian Burnt Sugar Cakes
Laura Chen
12
45 Minuten
35 Minuten
255
Malaysian
Dessert
Apam Gula Hangus are small steamed cakes from Malaysia. Burnt sugar gives them their dark color and bittersweet flavor. Gula Hangus means exactly that: you caramelize white sugar until it is almost black and stop it with water. Unlike cakes made with gula melaka, they taste of caramel and coffee, and condensed milk keeps them moist.
Ingredients
- 200 g sugar (for the caramel)
- 250 ml hot water
- 2 eggs
- 150 g sweetened condensed milk
- 100 g butter, melted
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Heat the sugar in a tall pot over medium heat without stirring. Swirl the pot once it melts and let it caramelize for 6 to 8 minutes, until dark brown and lightly smoking.
- Take the pot off the heat and pour in the hot water in small batches. Stir until all the caramel pieces have dissolved, then let the syrup cool for 30 minutes.
- Whisk the eggs with the condensed milk for 1 minute, until pale. Stir in the butter, then the cold syrup.
- Mix the flour, baking soda, baking powder and salt and sift it over the liquid mixture. Stir only until no dry pockets of flour are left.
- Let the batter rest for 10 minutes. Grease 12 small molds or silicone muffin cups and fill them three quarters full.
- Bring water to a boil in a steamer, wrap a cloth around the lid and steam the cakes over high heat for 20 minutes, until they have risen and a wooden skewer comes out clean.
- Let them cool for 10 minutes and ease them out of the molds.
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