Kueh Sarang Semut (Honeycomb cake)

Ingredients

Caramel

250g sugar

250g hot water

3/4 cup or 170g butter

3 eggs

1 tsp vanilla

70g condense milk

75g flour

75g tapioca flour

1 tsp baking powder

1 tsp baking soda

Directions

• prepare caramel: cook sugar till desired darkness then slowly add water
• remove from heat and add in butter... stir till fully combined and leave to cool
• in a bowl, whisk eggs and caramel mixture
• add in the rest of the ingredients and mix till clumps free
• butter and flour cake mould and pour in batter
• bake in a pre-heated oven at 160°C for 35 - 40min
• or for mini sarang semut: lightly oil and pre-heat the mould, add the batter 3/4 full and when bubbly, cover and cook for 20min under very very low fire
• for bundt cake/cake pan, let cool for 10min and flip to remove cake from the mould

Foodnote: First time trying to make this and when my friend in Chicago hehe shared the recipe and I happen to have all the ingredients, I quickly get to it. I made the mini version and it is very very soft and the honeycomb is so nice. I find the kuih taste so much better the next day. My friends who tasted it all says that it is very good. So yeah... this recipe is definitely a keeper! Will make it again for my family.

Might also want to try this recipe just to see the difference.