This is a really old recipe from my secondary school days that our Maths teacher taught us. A shout out to Mrs Chan from Bukit Bintang Boys’ School. Measurements in the 40-year-old original recipe have to be converted to metric for today’s readers.
This cake is known by many names: Caramel Cake, Burnt Sugar Cake, Kek Gula Hangus, Kek Srang Lebah, and Kek Sarang Semut. It is quite similar to Kueh Bingka, Bingka Ambon or Bika Ambon but true aficionado will tell you that they are vastly different.
What defines this recipe is the distinctive sponge cake layer at the top and the kueh-like honeycomb layer at the bottom. I must admit it was a really tricky recipe to attempt on video because my test cake did not turn out well, and had to proceed with the recording with a nervous trepidation that it will also fail.
But I’m glad my second attempt had succeeded and I hope you all enjoy this recipe for buka puasa.
- 170g granulated sugar
- 170ml water
- 6 eggs
- 1 tsp soda bicarbonate
- 100g sweetened condensed milk
- 110g all-purpose flour
- 85g unsalted butter
- In dry pan, melt sugar over low heat. When completely melted, add water slowly. Bring syrup to the boil and cool completely.
- Separate egg whites from the yolk.
- Cream the butter, add egg yolks.
- Add condensed milk.
- Sift flour with soda bicarbonate.
- Slowly fold in flour, alternating with syrup into the mixture.
- Whisk egg whites into soft peaks and fold into mixture.
- Pour mixture into tray lined with greaseproof paper and butter.
- Bake at 350°F/180°C for 30 minutes and continue at 325°F/160°C for another 15 minutes.