Prep 15 mins
Cook 1 hr
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.
- 210 g sugar
- 240 g water
- 80 g butter
- 6 eggs
- 160 g condensed milk
- 180 g all-purpose flour
- 2 1⁄2 teaspoons baking soda
- Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
- Add water to the caramel. Be careful as the hot caramel will splash when water is added.
- Melt butter in hot syrup.Let cool.
- preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
- Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
- Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
- Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
- Bake cake for 1 hour until skewer inserted in centre comes out clean.
- Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.
This recipe is definitely going on my list of favorite standbys. The texture is highly reminiscent of one of the most amazing cakes I've ever had, toddy huat kueh, which is apparently impossible to make in the US because you just can't get palm toddy here. So, although the flavor of this recipe is different, it's a fantastic alternative. It's rather buttery to the touch but otherwise a very light cake. I should mention that I added cold water to the caramelized sugar, which made it seize up like candy, but it re-melted pretty quickly and the cake turned out perfectly. Five of us managed to eat the entire thing in no time!