Bika Ambon Recipe
Bika Ambon is a sensational delicacy celebrated for its chewy texture and honeycomb-like structure. Infused with aromatic spices and coconut milk, this cake is perfect for special occasions or as a standout treat to pair with tea or coffee.
Ingredients and Preparation Essentials
The essence of Bika Ambon lies in the richness of its coconut milk and the aromatic profile lent by kaffir lime leaves, lemongrass, and pandan leaf. Tapioca flour is integral, providing the chewy texture, while the subtle turmeric adds a golden hue.
To achieve authentic flavors, use fresh, high-quality coconut cream and tapioca flour. Ensure the eggs are fresh to help the batter rise evenly, and opt for freshly ground turmeric for a vibrant color and earthy undertone.
Step-by-Step Instructions for Perfect Bika Ambon
Creating the Coconut Milk Mixture
Begin by gently simmering the coconut cream with granulated sugar, kaffir lime leaves, lemongrass, pandan leaf, and ground turmeric. Stir constantly to infuse the coconut cream with these aromatic flavors. Avoid boiling, as this can curdle the mixture. Strain the cooked liquid to remove all solids, leaving a smooth base to incorporate into the batter.
Activating the Yeast Mixture
In a small bowl, combine yeast, flour, sugar, and warm water. The water’s temperature should be around 40°C for optimal yeast activation. Allow the mixture to sit for 15–20 minutes until frothy and bubbling, indicating that the yeast is active and ready to work.
Preparing the Cake Batter
Crack the eggs into a mixing bowl and whisk gently to combine without incorporating too much air. Gradually mix in the tapioca flour and salt, alternating with the cooled coconut milk mixture, to ensure a smooth and lump-free batter. Finally, fold in the yeast mixture and strain the batter again for optimal consistency.
Fermentation Process
Cover the batter and let it ferment in a warm, draft-free environment for 3 hours. This fermentation develops the cake’s unique texture and depth of flavor.
Baking the Bika Ambon
Prepare a lined baking tin, ensuring the parchment fits snugly to prevent leaks. Pour the batter through a sieve into the tin, removing any settled flour. Place the tin on a hot plate over medium heat, diffused with foil, to cook the cake base. Look for bubbles to form within the first 10–15 minutes, adjusting the heat as necessary. Finish the cake by baking in a preheated oven at 180°C for 2–3 minutes until the top becomes spongy and golden.
Cooling and Serving
Let the cake cool fully in the tin before removing the parchment paper. Slice into neat portions to reveal the intricate honeycomb pattern. Serve fresh for the best taste and texture.
Recipe Tips
Achieving the Perfect Texture:
Mix the batter gently to avoid disrupting the yeast’s action, ensuring the honeycomb structure.
Balancing Aromatics:
Adjust the kaffir lime leaves or pandan leaf quantity for a stronger or more subtle flavor.
Cooking Temperature:
Use medium heat and monitor closely to prevent burning the base.
What to Serve With This Recipe
Classic Pairings:
Complement Bika Ambon with a warm cup of jasmine tea or a rich espresso.
Creative Ideas:
Serve slices with a drizzle of palm sugar syrup or a dollop of whipped cream for an indulgent dessert experience.
Frequently Asked Questions
Why Didn’t My Cake Form Honeycomb Textures?
Ensure the batter ferments fully and that the heat during cooking is evenly distributed.
Can I Make This Recipe Without a Hot Plate?
Use an oven set to low heat for the entire baking process, but monitor for even bubbling.
What Can I Substitute for Pandan Leaf?
Vanilla extract or banana leaf can provide similar aromatic effects.
How Do I Store Bika Ambon?
Keep the cake in an airtight container for up to three days, ensuring its chewy texture is preserved.
Bika Ambon is a delightful combination of texture and flavor, perfect for those seeking a unique yet approachable dessert. Its versatility makes it ideal for everyday treats or as a centerpiece for special celebrations. Explore this recipe and enjoy the rewarding experience of creating this Indonesian classic at home.
Ingredients
Coconut Milk Mixture
250 ml coconut cream
140 g granulated sugar
20 kaffir lime leaves
1 stalk lemongrass, bruised and cut
1 pandan leaf
¾ tsp ground turmeric
Yeast Mixture
1 tsp dry instant yeast
1 tbsp flour
½ tbsp sugar
50 ml warm water (~40°C)
Cake Batter
4 eggs (~180 g without shells)
90 g tapioca flour (~â…” cup)
½ tsp sea salt
Instructions
Coconut Milk Mixture
Combine all the ingredients for the coconut milk mixture in a pot. Heat gently over low heat, stirring constantly, until it begins to simmer. Allow the mixture to simmer for 5 minutes to steep the spices, ensuring it does not boil. Remove from heat, strain to discard the spices, and set aside to cool.
Yeast Mixture
In a small bowl, mix the yeast, flour, sugar, and warm water. Stir until smooth with no lumps. Let the mixture sit for 15–20 minutes until the yeast blooms.
Cake Batter
Crack the eggs into a mixing bowl and gently mix with a whisk or fork until just combined. Avoid whipping air into the eggs to keep the batter light.
Sift the tapioca flour and mix it with the salt. Gradually incorporate the flour mixture into the eggs in two parts, alternating with the cooled coconut milk mixture. Use a spatula to combine the ingredients thoroughly, ensuring no lumps remain.
Add the yeast mixture and stir gently until just mixed. Strain the batter to remove any lumps and leave it to ferment in a warm place, such as an oven, for 3 hours.
Baking Process
Stir the batter to reincorporate the settled flour when ready to bake. Let it rest for 5 minutes to settle again. Line a baking tin with parchment paper and pour the batter through a sieve into the prepared tin.
Place a hot plate over medium heat (~180°C) and cover it with a layer of foil to diffuse the heat. Place the baking tin on the hot plate and cook for 90 minutes. In the first 10–15 minutes, bubbles should appear in the batter. If not, slightly increase the heat. Continue cooking until the edges are crisp and the top stops bubbling but remains slightly wet.
Preheat the oven to 180°C. Transfer the baking tin to the oven and bake for 2–3 minutes until the top is golden and spongy.
Remove from the oven and allow the cake to cool in the tin. Once cooled, take it out, remove the parchment paper, slice, and serve. Enjoy this unique and aromatic treat!
Bika Ambon Recipe
Ingredients
Coconut Milk Mixture
- 250 ml coconut cream
- 140 g granulated sugar
- 20 kaffir lime leaves
- 1 stalk lemongrass bruised and cut
- 1 pandan leaf
- ¾ tsp ground turmeric
Yeast Mixture
- 1 tsp dry instant yeast
- 1 tbsp flour
- ½ tbsp sugar
- 50 ml warm water ~40°C
Cake Batter
- 4 eggs ~180 g without shells
- 90 g tapioca flour ~â…” cup
- ½ tsp sea salt
Instructions
Coconut Milk Mixture
- Combine all the ingredients for the coconut milk mixture in a pot. Heat gently over low heat, stirring constantly, until it begins to simmer. Allow the mixture to simmer for 5 minutes to steep the spices, ensuring it does not boil. Remove from heat, strain to discard the spices, and set aside to cool.
Yeast Mixture
- In a small bowl, mix the yeast, flour, sugar, and warm water. Stir until smooth with no lumps. Let the mixture sit for 15–20 minutes until the yeast blooms.
Cake Batter
- Crack the eggs into a mixing bowl and gently mix with a whisk or fork until just combined. Avoid whipping air into the eggs to keep the batter light.
- Sift the tapioca flour and mix it with the salt. Gradually incorporate the flour mixture into the eggs in two parts, alternating with the cooled coconut milk mixture. Use a spatula to combine the ingredients thoroughly, ensuring no lumps remain.
- Add the yeast mixture and stir gently until just mixed. Strain the batter to remove any lumps and leave it to ferment in a warm place, such as an oven, for 3 hours.
Baking Process
- Stir the batter to reincorporate the settled flour when ready to bake. Let it rest for 5 minutes to settle again. Line a baking tin with parchment paper and pour the batter through a sieve into the prepared tin.
- Place a hot plate over medium heat (~180°C) and cover it with a layer of foil to diffuse the heat. Place the baking tin on the hot plate and cook for 90 minutes. In the first 10–15 minutes, bubbles should appear in the batter. If not, slightly increase the heat. Continue cooking until the edges are crisp and the top stops bubbling but remains slightly wet.
- Preheat the oven to 180°C. Transfer the baking tin to the oven and bake for 2–3 minutes until the top is golden and spongy.
- Remove from the oven and allow the cake to cool in the tin. Once cooled, take it out, remove the parchment paper, slice, and serve. Enjoy this unique and aromatic treat!