Kek Sarang Semut (2) –Malaysian Beehive Cake or Honeycomb Cake (蜂窝蛋糕)



This is my second post on the Malaysian Beehive cake or kek sarang semut. I have decided to prepare this cake after I shared this recipe with one of the Facebook group members yesterday…


I intended to update this post in the old post but somehow due to technical difficulties, I can’t retrieve the old post for updating and you will have to refer to this post : My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)for the illustrations and basic recipes.


There are 2 recipes in that particular post : the normal caramelization of sugar approach and the use of golden syrup approach.


This updated post will share the third recipe using brown sugar and the method of preparation will be much faster and easier. No pictures of illustration will be shared in this post.


The pictures are from my third bake about half a year ago and today’s bake.



Servings: Prepare a 6” –7” square baking tin of Beehive cake


  • 90 grams of butter
  • 190 grams of condensed milk or sweeten beverage creamer (1/2 can)
  • 1 cup of self raising flours
  • 1 cup of water
  • 1 cup of brown sugar 
  • 1.5 teaspoon of baking soda
  • 4 eggs 



You can refer here for the pictorial illustration or follow the simple steps below. – My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)

  • Grease a 6” or 7” square baking tin with melted butter or cooking oil.
  • Pre-heat the oven to 160 degree Celsius
  • In a pot, add brown sugar, butter, condensed milk and water. Heat until all the sugar have dissolved.
  • In a whisking bowl of a standing mixer, put flour and the butter sugar liquid mixture and add eggs one by one. Whisk until well mixed. If there are some lumps, sift the mixture into the greased baking tin. Sift in the baking soda, quickly stir before putting in the oven.
  • Baked in the pre-heated oven of 160 degree Celsius bottom heat for 20 minutes. After 20 minutes, adjust the heat to “top and bottom”, bake for an additional 15 minutes or until a skewer comes out clean.
  • Cut only when completely cooled.




Remember that this post is part and parcel of the older post : My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕). This is the newer approach and if you asked me my preference, I will still prepare the caramelization of sugar. However, as time is precious, I do not mind the brown sugar approach or the golden syrup approach.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


19 thoughts on “Kek Sarang Semut (2) –Malaysian Beehive Cake or Honeycomb Cake (蜂窝蛋糕)

  1. Hi Kenneth,
    I have been following your recipes and your recipes are great and very detail.

    I always have this question- where should we put the tray when baking cake/cookie/pizza, is it at the middle rack or lower rack in oven.?
    Is it possible to include this infor in your recipes?

    Thanks a lot.


  2. Can I use the same recipe minus out the brown sugar replace white sugar? Then I caramalise n use the method of steaming to do up the cake.I saw my Malay FREN steam this cake n turn out nice too.TQ if u can reply me.
    I want to join ur pinterest too.Can I? TQ

  3. Need help to convert to grams. Thank you.

    1 cup of self raising flours
    1 cup of water
    1 cup of brown sugar

  4. Pingback: Homemade Golden Syrup (黄金糖浆, 糖清) | GUAI SHU SHU

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