Thanks to Mrs Yeo, I finally find the right baking method. It all lies in a pot. The best pot to use is a really old fashioned multi purpose pot (Wan Nern Wor). I walked the two oldest streets in Kuching trying to find this 'magic' pot. Every hardware stores tell me the same thing " where got pot like tat anymore", " no one buys them anymore" , " no one make them anymore" ARGGGGGG...i get so mad at i dont know what. Happen when i cannot find the things that I want when it comes to cooking and baking. I get very UPSET. Almost started ranting at Greg like it is his fault. He quickly drove away from the shops in case i started rolling on the floor.
To bake this cake, you must use a short, thick metal pot. You must place the cake tin in the pot and the pot over real fire on the stove. You cook this cake open so that the heat on bottom can push the bubble upwards and thus creating all the combs you want. The last stage of the baking requires you to heat up the cover and multi purpose pot has a solid flat cover that can be put over fire, made of exactly same material as the pot itself. See..where got our pots these days got covers that can be put over fire. And you placed the heated up cover to cover the cake and this is to cook and nicely brown the surface.
I finally calmed down and let my engineering brain ticked. There's got to be another way other than the super elusive pot. So I took out my soup pot and my frying pan of the same diameter and the same material. And use the frying pan as top cover. For those of you who own AMC pots, you can use the 24cm diameter ones with a shorter one as cover. I was really worried that I would burn my kitchen with my experiment so i could hardly dare to take my eyes off the pots. But heay it works, my Bingka Sarang turns out chewy and with the honeycomb. Wooohoo... I feel so smugly smart!