KEK SARANG SEMUT...
aka ANT'S NEST CAKE
how cool is this cake?
you might have seen the Vietnamese Pandan Honeycomb Cake i did last month. this one is similar in texture, but much easier to make. you'll probably get it right the first try and unlike the finicky Pandan Honeycomb, you most likely have the ingredients at home.
the flavor is a very subtle caramelized sugar...not too sweet. some of my taste testers considered it a bit plain on it's own, but delicious paired with a Vietnamese coffee or a cool iced latte. the texture is what's most interesting...moist...a little cakey on the top, but almost chewy. hard to describe.
if your looking for a "fancy cake"...this isn't it. it won't compete with a triple layer double chocolate that everyone expects, but it sure is interesting and out of the ordinary with a lot of possibilities. breakfast treat?...afternoon tea/latte?
dressed up for a unique dessert?
a warm drizzle of salted caramel?...YES please
i liked it so much that i will make it again. next time i might try a few add-ins like a touch of vanilla or a dash of cardamom?...a splash of espresso?...star anise?
MALAYSIAN HONEYCOMB CAKE
210 g sugar
240g water...just 250ml
80g butter
6 eggs
160g condensed milk
180g all purpose flour
2 1/2 tsp baking soda
caramelize the sugar until it turns a dark golden brown. this means the sugar alone goes into the pan. keep a very close eye so as not to burn it around the edges as i almost did. don't hurry it and don't worry...it will slowly melt and turn into a dark golden liquid caramel.
SLOWLY and CAREFULLY pour the water into the caramel. this will spatter and boil and seize up for the first minute or so...not to worry, it will return to a this liquid syrup. remove from heat. add the butter and set aside to cool.
preheat the oven to 350F USING BOTTOM ELEMENT ONLY
grease a 9 inch round cake pan
mix the egg and condensed milk in a bowl
sift the flour and baking soda together and add to the egg/milk mixture...mix well.
pour the caramel butter sauce into the batter and mix well.
pour batter into prepared pan. let sit for 5 minutes for the bubbles to begin developing.
bake at 350F with bottom element only. no convection for 1 hour or until a skewer inserted comes out clean.
when the cake is cool, turn it out onto a plate.
serve sliced on it's own it has a nice caramelized sugar flavor. fresh whipped cream and or ice cream would be a nice add...
BUT the honeycomb tunnels are just begging for some delicious sauce.
240g water...just 250ml
80g butter
6 eggs
160g condensed milk
180g all purpose flour
2 1/2 tsp baking soda
caramelize the sugar until it turns a dark golden brown. this means the sugar alone goes into the pan. keep a very close eye so as not to burn it around the edges as i almost did. don't hurry it and don't worry...it will slowly melt and turn into a dark golden liquid caramel.
SLOWLY and CAREFULLY pour the water into the caramel. this will spatter and boil and seize up for the first minute or so...not to worry, it will return to a this liquid syrup. remove from heat. add the butter and set aside to cool.
preheat the oven to 350F USING BOTTOM ELEMENT ONLY
grease a 9 inch round cake pan
mix the egg and condensed milk in a bowl
sift the flour and baking soda together and add to the egg/milk mixture...mix well.
pour the caramel butter sauce into the batter and mix well.
pour batter into prepared pan. let sit for 5 minutes for the bubbles to begin developing.
bake at 350F with bottom element only. no convection for 1 hour or until a skewer inserted comes out clean.
when the cake is cool, turn it out onto a plate.
serve sliced on it's own it has a nice caramelized sugar flavor. fresh whipped cream and or ice cream would be a nice add...
BUT the honeycomb tunnels are just begging for some delicious sauce.
give it a try and get creative with your presentation. i'm sure it will be a hit and a definite conversation starter.
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