Beehive Honeycomb cake / kuih Sarang Semut
3 tbsp butter
½ tin or 194g condensed milk
120g plain flour
1 tsp baking powder
1 tsp baking soda
5 large eggs
230g castor sugar *
200ml hot water*
1. Preheat oven to 200 degree C.
2. Beat condensed milk and butter till pale and fluffy. .Gently fold
in sifted dry ingredients (B).
3. In another mixing bowl, beat eggs till fluffy and almost double
in volume. Add into the condensed milk batter
4 In a saucepan over low heat, caramelize the sugar
( without the water) until it turns
a dark golden brown.
* As soon as the melted sugar has turned
golden yellow, turn the heat to right low. Continue heating till the
sugar turns golden brown. Do not burnt the sugar or it could result in a
bitter cake. This will take about 6 to 8 minutes and let the sugar
brown slowly as you stir it.
Then add the hot water a little at a time, the hot sugar
may spit and splatter. Continue adding water one tbsp at a time till
it stops sizzling, then pour in the rest of water. Stir and scrape the side until the
caramel is dissolved in the water and it becomes thin syrup. Remove
from heat and turn heat off
Set aside the pan to cool off a bit.
5. Fold the caramel into the mixed batter but do not over fold or
air bubbles will be deflated Pour the caramel butter sauce into the batter and mix well.
6. Pour the batter into a greased, 9-inch round cake pan.
7. Bake at 200 degree C for about 45 minutes or until a skewer
inserted into the cake comes out clean.
Using Golden Syrup Recipe Method II
90 grams of butter (melted)
½ can of condensed milk (194gm)
1 cup of self raising flour
200ml water (about 1 cups minus 2 tablespoons of water)
¾ cup of golden syrup
1½ teaspoons of baking
1.Mix the golden syrups with the water. Stir until dissolved.
2.Add in condensed milk, melted butter and eggs, stir until well
3.Sift in the flour and baking soda, stir until well mix.
4.Transfer to the baking tin
5 Bake in the pre-heated oven at 160 degree Celsius for 45-60
minutes or until a skewer inserted comes out clean.
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