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I am seriously back into running and I am craving for sweets the whole day. So back into the cakes!

This cake comes from south Asia, common in Malaysia and Indonesia.The texture has something special, let’s say is spongy-jelly. A lovely toasty-caramel taste and the ant’s nest  look will do the rest. A lovely cake.

Enjoy it with a good coffee!

Music by Lhasa de Sela:  De Cara a la Pared, a beautiful song.


  • 140gr. White Sugar.
  • 180gr. Boiling Water.
  • 100gr. Plain Flour.
  • 3 Eggs.
  • 150gr Condensed Milk.
  • 60gr. Melted Butter.
  • 1 Tea Spoon Bicarbonate of Soda.
  • 1 Tea Spoon Baking Powder.
  • A pinch of Salt.


First weight all the ingredients and have them ready and handy. Slightly whisk the eggs and reserve. Mix the flour with the baking powder, bicarbonate of soda and salt. Reserve.

Put in a non-sticky pan the sugar. At medium-low heat (and stirring all the time) cook until the all sugar is melted and slightly brown. Add the boiling water (be careful) and stir for 2 minutes.

Transfer this caramel to a bowl. While constantly whisking, add the melted butter, then the condensed milk and finally the eggs.

Slowly add this mix to the flour. Mix well. The mixture will be quite liquid. Cover with a clean cloth and keep in the fridge for 1 hour.

Pre heat the oven at 200 degrees.

Spread  butter on a baking tin and sprinkle some flour. Whisk the dough for 10 seconds and transfer to the tin. Place it in the oven and reduce the temperature to 180 degrees. Bake for 30 minutes.

Let it cool down .