“This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
  2. Add water to the caramel. Be careful as the hot caramel will splash when water is added.
  3. Melt butter in hot syrup.Let cool.
  4. preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
  5. Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
  6. Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
  7. Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
  8. Bake cake for 1 hour until skewer inserted in centre comes out clean.
  9. Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.

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