this one is similar in texture, but much easier to make. you’ll probably get it right the first try and unlike the finicky Pandan Honeycomb, you most likely have the ingredients at home.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 100 grams (1/2 cup less 1 tbsp) unsalted butter
  • 180 grams (1/2 can) sweetened condensed milk
  • 240 ml (1 cup) water
  • 150 grams (3/4 cup) brown sugar
  • 4 eggs (about 60 grams/egg with shell)
  • 130 grams (1 cup) all purpose flour
  • 10 grams (2 tsps) baking soda
  • Notes: Butter is definitely more highly recommended than margarine, especially in this recipe.
  1. Instructions
  2. Add the butter, condensed milk and water into a saucepan. Put the saucepan on high heat and keep stirring until the butter has melted and the sugar has dissolved. Take the saucepan off the heat and leave to cool. Don’t cook the mixture for too long because you don’t want all the water and moisture to evaporate, which can affect the texture of the cake.
  3. Beat the eggs in another bowl. Add 1/3 of the mixture in step 1 into the beaten eggs. Sieve the flour into the bowl, whisk well until all the flour is incorporated and there are no lumps. If the mixture is too thick at this point, add a little bit of the melted butter into the bowl.
  4. When all the white streak of flour has disappeared, slowly pour the rest of the mixture in step 1 into the bowl while simultaneously whisking the batter. Keep whisking until all the ingredients are well incorporated. Leave the batter to rest for about 15 minutes.
  5. Preheat the oven at 190°C / 375°F. Prepare a cake tin, ideally metal or silicon. For this cake, you don’t need to grease the tin, however, you can line the bottom of the tin with a piece of greaseproof paper so that the cake can be taken out more easily after being cooked.
  6. After 15 minutes of rest, sieve the baking soda into the batter and mix well. Pour the batter through a sieve and into the cake tin.
  7. Place your cake tin on the 4th rack of a 5-rack oven, or on the bottom rack of a 3-rack oven. Bake the cake at 180°C / 356°F for 20 minutes. When the cake has risen and the surface has cracked a little bit and turned a dark golden brown colour, reduce the heat to 160°C / 320°F, and bake for further 20 – 25 minutes.
  8. The cake is done when it springs back to touch, a skewer in the middle comes out clean, and the cake doesn’t collapse when you open the oven.
  9. If the top of the cake turns brown too quickly, you can cover the surface with a piece of foil.
  10. Leave the cake to cool in the tin. Take the cake out by running a knife along the side of the tin.
  11. The cake is best served fresh within the day. If there is another leftover cake, store it in an airtight container in a cool and dry place. Don’t leave it in the fridge, as the cake may harden the next days.