Kuih Ketayap & Honecomb Cake

Time flies , it's fasting month again !!! I love fasting month back home, I love and miss the joy of hanging around in the Rmadhan market with my brothers. After some attempts on Malaysian Sweets, I decided to try my hand on my favourite Malaysia Sweet - Kuih Ketayap and Honey Comb Cake. Thanks to My kitchen Snippets for the recipe of the kuih Ketayap.

I got the Honeycomb cake recipe from a friend at work. The cake turned out good, the texture was extracly what it should be, but I think i over baked the cake hence it was a tad too dry. This recipe is definately a keeper. Thanks Swee Lan !!

I would like to submit this to Joy from Fasting to Feasting held by Yummy Food. Although I don't celebrate Ramadan, there is a special link between me and Ramadhan - the food!!

Honeycomb Cake

Ingredients

150g sugar

125g soft margerine

1/2 can of condensed milk (397g can)

4 large eggs

150g plain flour

1 tsp bicarbonate of soda

Method

Put sugar into a heavy based saucepan and melt over low heat, stirring until sugar turns into an amber coloured syrup. Remove from heat and slowly add water. Stir until the caramel syrup dissolves into a thin dark liquid. set aside to cool.

Line the base of a 19-20cm square cake tin with greaseproof paper. Cream margerine until creamy and light. Beat in the condensed milk.

In a seperate bowl, whisk eggs until light and fluffy. Stir into margerine and milk mixture. Mix until well combines. Stir in sifted dry ingredients until well blended. Add cooled syrup and mix well.

Pour into prepared tin and bake in preheated 175c oven for 1 hour or until cake is cooked when tested with a skewer.

Kuih Ketayap

Ingredients for crepes

1 cup of flour

2 eggs

1/2 cup of coconut milk

1 cup of water

1 tsp of salt

2 tbsp of oil

1 tsp of pandan paste

Ingredients for filling

2 cups of grated coconut

1 piece of palm sugar (sbouy 1/2 cip) - roughly chopped

1/4 cup of water

a pinch of salt

Method

To make the filling, in a pan combined water and palm sugar and bring it up to boil. Once sugar melted add in the grated coconut. Once the coconut is moist and shiny and all the water absorbed, take it off the stove and set it aside to cool

For the crepe, mix all the ingredients until the batter is smooth. Heat up a non stick pan, brush the pan with a bit of oil, pour some batter to the pan and swirl the pan around so that the better completely covers the base.

Cook the crepe until you see the side is lightly brown and crispy. Flip it over and cool the other side for about 20 second. Remove from pan.

Put some filing on the pancake and roll it up like a spring roll. Serve hot.