But hey, this sarang
semut made it to the rare list. Omputih panggil honeycomb caramel cake.
The mistakes :
accidently put extra butter and extra condensed milk in the batter.
The outcome: extra
moist and extra ‘sarang’ texture, and fairly sweet. Thank God.
The simple formula
A= 1 cup sugar + 1 cup
hot water + 100g butter
Heat a cup of sugar
until caramelised. Then add a cup of hot water. Be careful. It caused
“firecrackers” in the pan. Keep stirring until it dissolves to be a caramel
syrup. Put aside for a while.
B= 4 eggs + half tin
of condensed milk + a cup of wheat flour + 2 teaspoons of baking soda + 1 spoon
of vanilla essence.
Break the eggs in a
bowl. Stir. Add condensed milk. Stir. Add flour. Stir. Add baking soda and
vanilla essence. Stir.
Then pour A into B.
Stir the mixture.
Leave the batter for
an hour.
I did this on a
traditional stove with fire. Steam it for a 45 minutes up to an hour, medium
heat. Check with a fork or steel chop stick to see if it is cooked.
Note: the original
correct way is 75g butter and half cup of condensed milk.
Cubalah!
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