How to make:

1. Roast the ginger, wash it, crush it, and add it to the hot water.
2. Cook the sugar in a pan until it dissolves and turns dark brown. Pour in the hot water, stir, and boil. Remove from heat, strain, and let it cool.
3. Add the margarine and sweetened condensed milk to the caramel mixture. Stir until well combined and set aside.
4. Whisk the eggs until well mixed.
5. Gradually add the all-purpose flour, cornstarch, baking powder, and baking soda (which have been sifted) to the egg mixture, alternating with the caramel mixture, stirring continuously until smooth.
6. Pour the batter into a greased and floured cake pan.
7. Bake in a preheated oven at approximately 180 °C (350 °F) for 50 minutes or until cooked through.
8. Remove from the oven and let it cool in the pan before taking it out.
9. Cut into pieces as desired and serve.

Yields 16 pieces.