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Monday, 2 July 2012

Honeycomb Cake / "Kek Sarang Lebah"

Today I have made this Honeycomb Cake.  If you have searched in the internet, this Honeycomb Cake, in Malay, some have called it "Kek Sarang Lebah" and some called it "Bingka Sarang Semut" (Ants' Nest) or Kuih Sarang Semut!  But the ingredients are all the same as it is.

This is an easy cake to make but the main thing is to let the completed batter to rest and sit at room temperature at least 1 hour.  It would be better if more than an hour so that the baking soda to do the trick to form bubbles inside the batter.  This cake needs and must bake at least for 1 hour too.

HONEYCOMB CAKE / “Kek Sarang Lebah”
Recipe source from HouseOfAnnie with slight changes

200g sugar
240g water
50g butter
4 eggs
160g condensed milk
140g all-purpose flour
2 tsp baking soda


1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.

2. Slowly and carefully pour the water into the caramel. (Be careful, the caramel is very
hot and the water will quickly steam up  Stir until the caramel is dissolved in the water
and it becomes a thin syrup. Remove from heat.

3. Add the butter and set the pan aside to cool.

4. Beat the egg till light and fluffy, then add in the condensed milk.

5. Sift the flour and baking soda together and fold in the flour mixture to the egg mixture
with a spatula and mix well to combine.

6. Pour the caramel butter sauce into the batter and mix well.

7. Pour the batter into a greased, 9-inch round cake pan. Let it sit for at least 1-3 hours
     for the bubbles to begin developing.

8. Bake at 170C for 1 hour or until a skewer inserted into the cake comes out clean.
(Alternatively you can steam this cake at medium to high heat for 1 hour; but do cover
    with aluminium foil when steaming.)

 Don't think I'm gonna rave much about this cake.  I think I will say I prefer the "Pak Thong Koh" much better.