In fact, the cake gets its name from the little holes that form naturally from caramelised sugar, resembling an ant’s nest.

This cake is usually made during Raya, but 44-year-old Shalkina Kamal has turned it into a year-round specialty.

Shalkina started Kek Molek in 2014 as a home-based business before expanding it to a physical eatery in Taman Melawati, which opened in September last year.

“I’ve been baking since I was a child,” Shalkina told FMT Lifestyle. “I would watch cooking shows and write all the recipes in a book. Thankfully my mum allowed me to experiment in the kitchen.”

Later in life, when she became a mother, Shalkina decided to leave her corporate career in design and turn to entrepreneurship.

“In the beginning, I was doing everything: birthday cakes, wedding cakes, biscuits. But after a while, I just couldn’t sustain it. I also felt like there were too many bakers out there, all doing the same things.”

Then came her lightbulb moment. “I thought, hold on, I’m going to focus on ‘kek sarang semut’. I’ve loved that cake since I was young; my mum used to bake it often.”

Shalkina added that when she first started making it years ago, the cake was a rarity in the city. “Even today, you’ll mostly find it at weddings or during Raya.”

To her surprise, her cake quickly became a hit, as many people online were delighted to see this traditional cake making a comeback.

“Texture and look-wise, it’s very similar to Indonesia’s ‘bika ambon’,” she said.

“In Malaysia, people from different states call it by different names. Another common name for it is ‘kek gula hangus’.”

FMT Lifestyle gave it a try, and here’s the verdict.

Surprisingly, it’s not too sweet, though one would expect it to be. The cake is moist, with an almost sticky pull when you cut through it, yet light and spongy at the same time. Truly one of a kind, and a perfect match with a good cup of coffee.

Not a fan of eggy flavours? You’ll want to try the pandan version. Fragrant, delicious, and with that striking green hue, it might just be your favourite.

Shalkina’s “kek sarang semut” is so popular that even the Tengku Permaisuri of Selangor is a regular customer!

And don’t sleep on the drinks either. Shalkina adds a touch of tradition there too, especially with the coffee.

She had the chance to meet Jeffrey Lim, who runs Kopi Lau Workshop, a community-based initiative celebrating Malaysia’s unique “kopi” culture. That encounter sparked an idea.

“Our local coffee is very unique, but sadly, many of the traditional brews and native beans have disappeared,” she said.

“So, I thought, why not feature local coffee? Each month, I introduce a different brew from a different state, giving my customers a chance to experience it,” she added.

In the spotlight this September is Kedah’s Kopi Cap Gantang. The iced version comes frothy on top, and while indulgent, also packs a strong aroma.

Another bestseller on the menu is the “cekodok” – fried fresh to order, with more banana and less flour, making it the perfect texture.

Then there’s the “cucur bilis with sambal”: super crispy, yet light and loaded with anchovies. The sambal is also a highlight, served with many of their other dishes – it’s got that homemade taste and a tangier kick than usual.

With plenty of Malaysian favourites on the menu like nasi lemak, “lempeng”, “roti bakar chocolate”, along with baked goods and whole cakes, this eatery is all about comfort food at its best.

Kek Molek
5436, Jalan J9
Taman Melawati
53100 Kuala Lumpur

Operation hours:
Mon-Fri: 8.30am-5.00pm
Sat & Sun: 8.00am-4.30pm (Closed on Tuesdays)

Follow Kek Molek on Instagram.