Kue Sarang Semut (Ant Nest Cake, also known as dry bika ambon) is a sweet, rich cake with its signature honeycomb-like holes. It's a traditional cake with a unique baking process and a beautiful result!
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 g Caramel: granulated sugar
- 100 ml hot water
- 200 g Batter: all-purpose flour
- 5 eggs
- 200 g granulated sugar
- 250 ml coconut milk
- 100 g melted margarine
- 1 tsp baking soda
- 1 tbsp emulsifier (ovalet)
- 1 tsp vanilla extract
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👩🍳 Instructions
- 1 Make the caramel: heat the granulated sugar without water until it melts and turns a deep brown color
- 2 Slowly pour in the hot water (be careful of splattering), and stir until well combined
- 3 Pour the caramel into a 22 cm (about 8.5-inch) pan that's been greased with margarine, and spread it evenly
- 4 Beat the eggs, sugar, and emulsifier until thick and fluffy, about 10 minutes
- 5 Add the flour and fold it in gently
- 6 Add the coconut milk and melted margarine, alternating between the two
- 7 Finally, add the baking soda and stir until well combined
- 8 Pour the batter over the caramel in the pan
- 9 Bake in the oven at 160°C (320°F) for 40-50 minutes, until cooked through and full of little holes
- 10 Remove from the oven and flip the cake while it's still warm
- 11 Let it cool, then slice as desired
💡 Tips
• The caramel needs to be a真really deep brown color so the flavor and color turn out just right
• The baking soda is what makes those signature holes appear
• Flip the cake while it's still warm so the caramel forms a glossy glaze on top
📊 Nutrition Facts / serving
150
Calories (kcal)
3 g
Protein
6 g
Fat
22 g
Carbs
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