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!
๐ง Ingredients
๐ฝ๏ธ 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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๐ฉโ๐ณ 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 160ยฐC (320ยฐF) 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
๐ก Tips
โข The caramel needs to be a็really deep brown color so the flavor and color turn out just right
โข The baking soda is what makes those signature holes appear
โข Flip the cake while it's still warm so the caramel forms a glossy glaze on top
๐ Nutrition Facts / serving
150
Calories (kcal)
3g
Protein
6g
Fat
22g
Carbs
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