Traditional Malaysian Dessert: Kek Sarang Semut / caramelised sugar steamed cake

Hi!
I’ve made a classic Malay cake that can be found during Bazaar Ramadan and this cake can be made both on the steamer and oven. However the chewy texture is more pronounced by steaming it.
It’s a chewy, bouncy textured cake that resembles anthill hence the name “sarang semut”. Leaving the texture to rest for at least 2 hours created the little holes in the cake so you can leave it for 4 hours or more. I got mine for 3.
Ingredients
1 1/4 cup sugar (250g sugar)
1 cup water (250g)
5 eggs
1/4 cup condensed milk
1/2 cup melted butter (125g)
1 tsp vanilla extract
1 cup all purpose flour (120g)
1 tbsp baking soda
1/2 tsp salt
Enjoy!