Sarang Semut is a Malay word for Ant Nest, so Kek Sarang Semut can be literally translated as Ant Nest Cake, but sometimes it is known as Honeycomb Cake.
This cake sits on my top favourite list, I love it so much that I could finish it within an hour without sharing with anyone!! If not because of watching the health, I would have baked it everyday.
I have two recipes here, one is from the cookbook I bought while the other is from Cilicrabbies who shares hers with readers. Any recipes you go for, I would suggest to leave the cake overnight in the fridge as it would tasted differently from freshly baked.
MALAYSIAN HONEYCOMB CAKE (from my cookbook)
A: 60g Castor sugar
60g Brown sugar
B: 150g Condensed Milk
1/2 tbsp Milk
50g Butter (room temperature)
100g Eggs (approximately 2 large eggs)
C: 100g Cake flour ( I normally replace it with self-raising flour) sift in with 3g Bicarbonate of Soda
1. Dissolve the ingredient A in the pot, add in ingredient B and stir till well mixed.
2. Pour C into step 1, stir till the mixture well mixed.
3. Bake for 50-60 mins at 160C.
Below recipe is from Cilicrabbies which seems less sweet.
KEK SARANG SEMUT (from Cilicrabbies)
A:1 cup castor sugar
1 cup hot water
2 tbsp butter
1 cup condensed milk
1 cup plain flour (sifted)
2 tsp bicarbonate of soda (sifted)
1 tsp vanilla essence
1. For A:
Melt sugar in the pot, when it turns brown, remove the pot from fire and pour in hot water slowly and carefully. Stir the sugar with the water and put in the butter. Keep stirring until everything dissolved, put aside.
2. For B:
Beat the eggs until white and fluffy. Pour in condensed milk and mixed, fold in plain flour and bicarbonate of soda. Add in vanilla essence and lastly, mix in A.
3. After pouring the mixture into the baking tin, leave it aside for at least 3 - 4 hours (cover the baking tin) to get the "nest" (bersarang) effect.
4. Bake for 1hour at 160C.