Kuih Sarang Semut (Honeycomb Cake)
For the recipe: (make a 9" cake) 250g sugar 250 ml of water 100g butter 250g plain flour 160 - 180g condensed milk 6 large eggs (beaten) 1-1/2 tsp bicarb. or baking soda Method: Tin size: 9" or 23- 24 cm round tin. If you use a spring form or loose bottom tin, line the whole tin with paper, see slide show. Don't just line the bottom the mixture will leak. If you use a cake tin without a loose bottom you can line just the bottom with paper. In a small saucepan, add in sugar and heat at medium heat till the sugar begin to melt. Stir once or twice with one single chopstick (don't use wooden spoon, too much area for the sugar to cool and crystallise), once the melted sugar has turned golden yellow, turn the heat to right low and continue heating till the sugar turns golden brown like dark tea, see slide show. Heat off and let it cool for 30 seconds. Then add one tbsp of water at a time, stand back the hot sugar will spit. Continue adding water one