Kek Sarang was very much my favourite cake as long as I can remember. This is still one of my favourite cakes. I remembered eating it during Hari Raya and every time my friend Aisah Sani balik kampong to Seria, she will bring Kek Sarang to the hostel. I also remembered during one of the Hari Raya, My cousin Sarinah asked me to accompany her to her friend's house in Liang and we end up bringing Kek Sarang balik to BSB as Tapau haha. I have a number of Kek Sarang recipes but this one is my favourite. It's from a book by Hjh Afsiah Hj Abdullah... "Hidangan Warisan Kita". Instead of large holes, the holes are smaller and the texture is less "plastic". On upper part of the cake is moist just like madu. So here's the recipe..
Ingredients:
(to be sifted together)
1 bowl flour
3 tsp bicarbonate of soda
caramel:
1 bowl sugar
300ml water
3/4 bowl sugar
1 bowl eggs ( shells removed)
1 can evaporated milk
5 tbsp butter
steps:
1. In a clean pan, put 1 bowl of sugar and cook till sugar melts and brown (caramalised). Add 300 ml water and boil the mixture till the volume of the mixture reduced to 300ml. Cool the mixture.
2. In a bowl, beat eggs and sugar till sugar dissolved. Add the caramel, milk, flour and butter. Stir till combined. Pour mixture through a strainer. Keep aside for 4 hours.
3. Bake the mixture at 120C till the cake is cooked ( about 1 hour or so).
4. Cool the cake before cutting it into pieces.
Note: If the colour of the cake is not dark brown, add a little amount of gravy browning
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