Bolu Sarang Semut

 

Honeycomb caramel cake is one of the traditional favorite cake. usualy they call bolu sarang semut, bolu means sponge, sarang semut means ant heap, because the hollow texture as a nest of ants. 

Honeycomb caramel cake (adaptation From  Bunda Rieke ) 

Caramel sauce ingredient :
- 400 gr sugar
- 400 ml hot water 
- 1 knot pandan leaf 

- 5 egg
- 120 gr all purpose flour 
- 30 gr tapioca flour
- 150 ml condensed milk 
- 150 gr melted butter
- 1 tbsp bicarbonate of soda 

How to make caramel : 
- heat sugar in a saucepan over low heat, stirring constantly with rubber spatula.
- sugar will form clumps and eventually melt into a thick brown amber colored liquid,as u continue to stir and be careful not to burn. 
- ones sugar is completely melted, immediately add hot water, and pandan leaf, please be carful in this step because the caramel will bubble rapidly when the water is added, 
- stir caramel sirup until it is completely melted, let it cool. 
- when is cool, strain and put into measuring cup, the final result  should be 400 ml

- beat the egg in a bowl, add a little flour alternately with the caramel sirup, repeat until finished  flour. 
- add condensed milk stir constantly, add butter and continue stirring until evenly.
- add bicarbonate of soda at the last stage, stir until evenly, strain pours into the turban baking pan diameter 8" 
- bake in to the oven temperature 150C about 40-50 minute or until when sticks come out clean, ready to serve