Bika Ambon

Bika Ambon is a traditional cake from Medan, Indonesia, known for its chewy texture and honeycomb-like cavities. Despite its name, the cake actually originates from Jalan Ambon in Medan. Its rich coconut milk flavor and the spicy aroma of lime leaves and lemongrass, cooked in coconut milk, create a rich and fragrant sensation with every bite.

ingredients

Ingredient A

8 grams Angel Yeast

110 ml Water

40 grams Medium Protein Flour

Ingredient B

500 grams Tapioca Flour (or a mixture of 450 grams Tapioca and 50 grams Modified Starch)

400 grams Granulated Sugar

1 liter Coconut Milk (cooked with kaffir lime leaves, pandan leaves, and lemongrass)

3 Egg Yolks & 3 Whole Eggs (total weight approximately 225 grams)

1 gram Salt

2 grams Mrs. Liem Vanilla Cream

2 grams Mrs. Liem Egg Yolk Food Coloring

Ingredient C

25 grams Flexibetter 3020 Butter (melted)

Flavor Variants

Chocolate, Pandan, Red Velvet, or Taro Paste according to taste.

how to make

Prepare the starter: Combine all ingredients A, stir well, then let it rest for approximately 30 minutes until activated.

Beat the eggs: Combine the eggs, sugar, vanilla cream, and salt. Stir until well combined.

Mix the dough: Add the ingredients A and tapioca flour mixture to the egg mixture and stir until well combined.

Add the coconut milk: Gradually add the coconut milk while stirring constantly. Finally, add the melted butter and egg yolk coloring, then strain the mixture until smooth.

Ferment & Bake: * Let the dough rest for 2 hours.

Stir the dough again before baking.

Bake in an oven at approximately 240°C with the oven door slightly ajar (do not close it tightly) until a nest/cavity forms.

Once the nest has formed, transfer the dough to high heat for 3 minutes to brown the surface.