I appreciated traditional verbal recipe and I must document down and keep it as a record before every body forget about it again. I have been looking for this recipe for a long time but none is as easy as what my sister in law had shared with me. This is another traditional verbal recipe that turned out to be a success. All the 3 cakes have some common cake characteristics, an “airy” bee hive like structure and spongy cake texture.Ī brief analysis on the differences is provided as follows: I honestly believed that these 3 cakes are interrelated, at least from the aspect of food histories. In fact, I have suspected another Chinese cake, white sugar steamed cake (白糖糕)is also related. Some may misunderstood the cake as Bingka Ambun, another Indonesian cake that have a bee hive cake structure. The cake is called honey comb cake or bee hive cake or kek sarang semut (literally translated as ant’s nest in Malay Language). I can only recalled it as a moist, dark colour, spongy cake. What she did was using the simplest mixed and steamed method to prepare the cake. We did not have any oven, no mixer or even measuring cups. Then, she just “befriended” with my eldest brother. I remember very clearly that my I first tasted the cake 35 years ago prepared by my eldest sister in law. I have repeatedly said this many times, in the 1970’s and 1980’s, all traditional cakes and cookies recipes in this region are rather simple, using simple ingredients, simple cooking method and baking equipment. You can choose either one of the recipes. So Recipe 1 is the traditional method of caramelizing the sugar and Recipe 2 towards the end of the post is using golden syrup. Please take note that there is an updated recipe of using golden syrup instead of caramelizing the sugar.
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