Bika Ambon
Discover the tantalizing charm of Bika Ambon, Indonesia’s iconic honeycomb-textured cake that’s bursting with flavor and tradition. This golden, spongy dessert gets its unique chewy texture from tapioca flour and its irresistibly fragrant aroma from pandan paste and turmeric leaf-infused coconut milk. The delicate balance of sweetness and richness, paired with an airy structure created by yeast and fluffy eggs, makes Bika Ambon a true culinary masterpiece. Perfect for gatherings and celebrations, this delightful cake is baked to perfection, offering a golden crust and a soft, moist interior. Whether you’re new to Indonesian desserts or a seasoned fan, Bika Ambon promises an unforgettable treat that’s as visually stunning as it is delicious. Ready to elevate your baking repertoire? Dive into this unique recipe today!
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Recipe Information
Ingredients
- 200 grams Tapioca flour
- 50 grams All-purpose flour
- 200 grams Sugar
- 400 ml Coconut milk
- 1 teaspoon Instant yeast
- 5 large Eggs
- 0.5 teaspoon Salt
- 1 leaf Turmeric leaf
- 1 teaspoon Pandan paste
- 1 tablespoon Butter
Instructions
In a saucepan, combine the coconut milk, sugar, and turmeric leaf. Cook over medium heat until the sugar dissolves completely. Remove from heat and let it cool to room temperature. Discard the turmeric leaf.
In a small bowl, dissolve the yeast in 50 ml of lukewarm water. Let it sit for about 10 minutes or until foamy.
In a large mixing bowl, beat the eggs until light and fluffy. Gradually add cooled coconut milk mixture while continuing to whisk.
Add the pandan paste and mix well.
Sift the tapioca flour and all-purpose flour together and add to the egg mixture. Stir until smooth and well combined.
Add the salt and yeast mixture to the batter. Mix until thoroughly incorporated.
Cover the bowl with a cloth and let the batter rest in a warm place for around 3 hours to rise and develop flavor.
Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) baking pan with butter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 50-60 minutes or until the cake is golden brown and a skewered inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Once completely cooled, slice the Bika Ambon into squares and serve.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 238.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
