Kue Sarang Semut (Indonesian "Ant's Nest" Caramel Cake) - Round Pan, Soft & Perfectly Porous
🧂 Ingredients
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- 250 grams Granulated sugar
- 250 ml Water
- 150 grams Margarine
- 100 ml Sweetened condensed milk (white)
- 6 Eggs
- 150 grams Medium-protein all-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Vanilla powder
- 1/4 tsp Salt
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👩🍳 Instructions
- 1 Make the caramel: put the granulated sugar into a heavy-bottomed pot and cook over low-medium heat, stirring occasionally, until the sugar melts and turns a dark brown color (be careful not to let it burn or turn bitter).
- 2 Once the sugar has turned a deep brown, pour in the water little by little while continuing to stir (be careful, it will bubble up and is very hot). Cook until the sugar is completely dissolved and forms a thick caramel liquid, then turn off the heat and let it cool until warm.
- 3 In a separate bowl, melt the margarine using a double boiler or microwave until liquid, then set aside to cool to room temperature.
- 4 Whisk the eggs and sweetened condensed milk together by hand (not with a mixer) until well combined, but don't let it become too foamy.
- 5 Sift the flour, baking soda, baking powder, vanilla powder, and salt into the egg mixture. Stir gently with a whisk until there are no more flour lumps.
- 6 Pour the warm caramel liquid little by little into the batter while continuously stirring gently until evenly mixed and uniformly brown in color.
- 7 Add the melted margarine into the batter and stir gently until fully incorporated. The batter will look thin and runny — this is normal for Kue Sarang Semut.
- 8 Strain the batter through a fine sieve to make sure there are no lumps of flour or caramel clumps left.
- 9 Lightly grease a round 8-9 inch (20-22 cm) pan with margarine, then pour in the batter. Let it sit for 10-15 minutes to allow a bit of foam to form on the surface.
- 10 Heat the steamer over high heat, and wrap the steamer lid with a clean cloth so that condensation doesn't drip onto the batter.
- 11 Steam the batter over low-medium heat for 60-75 minutes without opening the steamer lid during the first 30 minutes, so the cake rises fully and develops its signature porous texture.
- 12 Once done, check for doneness with a toothpick — if it comes out clean, the cake is ready. Remove and let the cake cool at room temperature before taking it out of the pan.
- 13 Slice the Kue Sarang Semut once it has completely cooled for neat, clean pieces, then serve.
💡 Tips
• The key to getting those beautiful ant's-nest holes lies in the caramelization process — the sugar must be cooked until it's truly dark brown (don't be afraid of it getting slightly burnt, as that's what gives the cake its signature color and flavor).
• Don't use a mixer when combining the batter — just use a whisk or spatula so you don't incorporate too much air, which can make the texture either too large and porous or dense and heavy.
• The steamer lid must be wrapped in a clean cloth so that no water droplets fall onto the surface of the cake and ruin its texture.
• Don't open the steamer lid during the first 30 minutes of steaming, as sudden temperature changes can cause the cake to sink or turn dense, preventing the holes from forming properly.
📊 Nutrition Facts / serving
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