Kueh Ambon (Honeycomb Cake)

Honeycomb Cake3

 

Honeycomb Cake6

 

 

If I can only pick one item at the Bangawan Solo store,  I will always pick the Honeycomb cake. That is how much I like the taste and texture of this Nonya delight. I have many failed attempts at baking this kueh. Last weekend, I decided to try Mrs. Leong’s recipe again with some adjustments. Without the brass cake mould and the charcoal grill called for in the recipe, I had to make do with an aluminized steel pan and a gas BBQ grill. The results came close to what I have been craving. Time to record the learning so I can improve upon it next time!

  • Prep Time: 20 mins (There is really not much prep time. There is plenty of wait time however,  so plan carefully when you want to bake the cake)
  • Rest Time: Need to wait 20 min for the starter dough and 4-5 hours for the batter to be ready.
  • Cook Time: 25 mins

Ingredients

Starter dough

  • 2 oz flour
  • 1 Tbsp rapid rise yeast
  • 2 tsp sugar
  • 4 oz warm water

Batter

  • 12 oz coconut milk
  • 6 screw pine leaves
  • 10 oz sugar
  • 6 oz sago/tapioca flour
  • 6 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 2 drops yellow food coloring

Directions

  1. Combine ingredients of starter dough in a mixing bowl, set aside for 20 minutes until it is frothy.
  2. Cook coconut milk, pine leaves, and sugar over low heat until sugar is dissolved. Do not allow the milk to boil. Remove pine leaves and set milk aside to cool.
  3. Heat the oven to 150 degrees F. Turn off the oven. Leave the oven door ajar.
  4. Put sago flour in a mixing bowl. Add the beaten eggs, vanilla essence, and salt and beat until well combined. Run the batter through through a fine sieve. Add the coconut mixture and yellow food coloring. Stir until well combined. Add the risen yeast dough. Mix till well blended.
  5. Cover the batter and place in the oven. Close the oven door and let the batter rise for 4-5 hours.
  6. Line the bottom and sides of a square baking tin with parchment paper. Brush with melted coconut oil to keep the parchment paper in place.
  7. Remove the batter from the oven. Stir well and pour the batter into the pan. Fill the pan up to 3/4 of its height with the batter.
  8. Place the pan on the BBQ grill over a low flame/moderate heat. Cover, and let the batter cook until it is set. Approximately 15 – 20 minutes.
  9. To brown the top of the cake, I transfer the cake to the oven again under low Broil setting for a few minutes until the top of the cake turned golden brown.
  10. Remove from the oven and cool on the wire rack.
  11. Remove the cake from the baking tin and cut into slices.
  12. Serve with Chinese tea.

Honeycomb Cake2

 

Honeycomb Cake5

 

Honeycomb Cake7

 

 

 

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