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!