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kue karamel

Indonesian Caramel Honeycomb Cake (Kue Karamel / Kue Sarang Semut)

This classic Indonesian dessert is a caramel lover’s dream — a soft, bouncy cake with a mesmerizing honeycomb texture inside. Known locally as Kue Sarang Semut (literally “ant’s nest cake”), this caramel cake gets its rich color and flavor from slowly caramelized sugar.It’s sweet, buttery, and slightly chewy — somewhere between a sponge cake and flan — and it’s a nostalgic treat in many Indonesian homes. Perfect for coffee or tea time.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 16 Slices
Course: Dessert, Tea Cake
Cuisine: Indonesian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Caramel Syrup
  • 1 ¾ cups 350 g gula pasir (granulated sugar)
  • 1 ⅛ cups 275 ml air panas (hot water)
For the Cake Batter
  • ⅔ cup 150 g margarin (margarine, melted — or unsalted butter for a richer flavor)
  • ½ cup 120 ml susu kental manis (sweetened condensed milk)
  • 6 large eggs
  • 1 cup 135 g tepung terigu protein sedang (medium-protein wheat flour, similar to all-purpose flour)
  • ¾ cup 75 g tepung maizena (cornstarch)
  • 1 tsp soda kue baking soda

Instruction
 

  1. Make the caramel syrup:
    Place the granulated sugar (gula pasir) in a heavy-bottomed saucepan over medium heat. Let it melt undisturbed until it turns a deep amber color.
    Carefully pour in hot water (air panas) a little at a time — it will bubble vigorously — then stir gently until smooth.
    Remove from heat and let it cool completely to room temperature.
  2. Prepare the wet mixture:
    In a large mixing bowl, whisk together melted margarine (margarin), sweetened condensed milk (susu kental manis), and eggs until well combined.
    You don’t need to whip it — just mix until smooth and uniform.
  3. Combine the dry ingredients:
    In a separate bowl, sift together all-purpose flour (tepung terigu), cornstarch (tepung maizena), and baking soda (soda kue).
  4. Mix the batter:
    Gradually add the dry ingredients into the wet mixture, stirring gently with a whisk or spatula until just combined.
    Then pour in the cooled caramel syrup, stirring slowly until smooth. Avoid overmixing to preserve the honeycomb texture.
  5. Bake the cake:
    Grease and flour a 9-inch (22 cm) Bundt or tube pan.
    Pour in the batter and bake at 350°F (180°C) for 60 minutes, using the lower oven rack for the first 45 minutes, then switch to top-and-bottom heat for the final 15 minutes.
    The cake should be golden brown and springy to the touch.
  6. Cool and serve:
    Let the cake rest in the pan for 10 minutes before unmolding.
    Cool completely before slicing — the signature honeycomb pattern (“sarang semut”) will appear once fully set.

Notes

  • Margarine (margarin): Commonly used in Indonesia for its moisture and aroma. You can replace it with unsalted butter for a richer Western-style taste.
  • Sweetened condensed milk (susu kental manis): Available in most grocery stores (look for brands like Eagle Brand or Nestlé). Avoid evaporated milk — it’s not sweet enough.
  • Caramel syrup: Make sure it’s completely cool before adding to the batter; otherwise, the eggs will curdle.
  • Texture tip: Don’t overmix after adding the caramel. The tiny air bubbles create that classic honeycomb structure inside.
  • Storage: Keeps well at room temperature for 2–3 days or in the fridge up to 5 days. Best served slightly warm or at room temp with a cup of tea or coffee.