Kek Sarang Semut (Honeycomb Cake)
Kek Sarang Semut is a Malaysian honeycomb cake made with liquid caramel, condensed milk and salted butter, famous for its golden honeycomb texture and deep toffee flavour. The Thermomix TM7 takes the guesswork out of this tricky bake: it weighs, mixes and heats with precision, so the batter comes together evenly for that signature airy, caramel-scented crumb.
About this recipe
Kek Sarang Semut, the famous Malaysian honeycomb cake, becomes wonderfully achievable with the Thermomix TM7, and this recipe proves why an all-in-one kitchen machine is the secret to its signature airy tunnels. The cake's magic lies in combining hot liquid caramel with condensed milk, eggs and salted butter before baking soda works its chemistry, and every one of those steps demands precision that the TM7 delivers. Controlled heating melts the caramel base without a hint of burning, while even mixing distributes the raising agent uniformly so the crumb forms consistent golden honeycombs rather than dense patches. Traditionally a challenging bake that intimidates many home cooks, this dessert recipe removes the guesswork from caramel work and batter emulsification alike. Serve this caramel-scented showstopper at festive celebrations, as an afternoon tea treat, or sliced the next day when the toffee flavour deepens beautifully. If you have been searching for authentic Asian dessert recipes made easier, this honeycomb cake is the place to start.
Preparation tips
- Make the liquid caramel a shade darker than golden before adding the condensed milk; a deeper caramel gives the Kek Sarang Semut its characteristic bittersweet toffee note, while a pale caramel tastes merely sweet and flat.
- Let the cake cool completely in the tin before turning it out, ideally resting it overnight. The honeycomb structure of the Kek Sarang Semut sets as it cools, and slicing too early collapses those beautiful tunnels.
- Use room-temperature eggs when combining with the condensed milk and salted butter, as cold eggs can seize the warm caramel mixture. Gently warming the butter beforehand helps the batter emulsify into a silky, lump-free base.
- Sift the plain flour and baking soda together before adding, and fold with a light hand. Overmixing deflates the bubbles that create the signature honeycomb tunnels in this Malaysian caramel cake.
Recipe variations
- Lactose-free Kek Sarang Semut: replace the condensed milk with a dairy-free condensed coconut milk and swap the salted butter for a plant-based block butter. The caramel still forms the honeycomb structure, giving a vegan-friendly version with a subtle coconut note.
- Festive pandan variation: add a few drops of pandan extract to the batter for a fragrant green-tinted Malaysian classic, and top the finished honeycomb cake with toasted coconut flakes for an extra layer of texture and aroma.
Thermomix TM7 Benefits
- Precise heating melts the liquid caramel and condensed milk gently without burning, giving the Kek Sarang Semut its deep amber colour and rich toffee base. [Precision Control]
- The built-in scale weighs the plain flour and baking soda to the gram, ensuring the honeycomb structure rises consistently every single time. [Time Savings]
- The TM7 whisks the eggs into the condensed milk batter until pale and uniform in seconds, creating the ideal foundation for those signature caramel tunnels. [Multi-Function]
- Thanks to even mixing, the baking soda is distributed flawlessly through the salted butter batter, preventing dense patches in the honeycomb crumb. [Multi-Function]
- Guided cooking on the TM7 leads you step by step through the caramel stage of this tricky Malaysian cake, so beginners achieve bakery-quality results at home. [Guided Cooking]
Ingredients
- salted butter
- liquid caramel
- condensed milk
- eggs
- plain flour
- baking soda