Thursday, October 9, 2014

Malaysian Honeycomb Cake

This cake has a wonderful fragrance to it, that of the caramelised sugar and it has a beautiful honeycomb/tunnels and has a springy texture. Thumbs up for this Malaysian Honeycomb Cake !

I found this beautiful step-by-step video demo on U-tube. A keeper and I will definitely make this again for sure :) After an hour of baking in the oven, the whole house smells good....mmmm smell of caramel :)

are you impressed with the
honeycomb/tunnels texture in the cake ? :P

I hope to make a better one next round,
I am very happy with this result being
my first try :))))
beaming the whole time....silly rite , but it sure

feels good for me!

Malaysian Honeycomb Cake - recipe taken from here


210 g sugar
240 g water - room temperature
80 g butter- room temperature

6 eggs
160 g condensed milk
180 g flour
2.5 tsp baking soda


Cooked sugar in a deep pan over low heat till golden brown, gently pour in 240 g water and stir till well blended . Add in 80g butter and remove pan from heat. Let it cool.

In a mixing bowl, beat up 6 eggs till light , add in 160 g condensed milk and stir till well combined with the beaten eggs. Using a spatula, fold in the flour and baking soda mixture to the egg /milk mixture. Last, add in the cooled syrup and mix till the syrup is incorporated into the batter .  Pour into a 9" round greased pan. Let it rest for 10 mins ( I understand the longer you let it rest , most honeycomb can be seen after baking ) 

Bake in a preheated oven 350F for 1 hour or till a skewer inserted in comes out clean.



  1. Replies
    1. nope...Bika Ambon uses lots of eggs..Indon called this "bolu sarang semut" :) Try this...easy to make...remember let it rest at least 30 mins-1 hour for more tunnels :)