📝 About This Recipe
Hailing from Medan, North Sumatra, Bika Ambon is a true marvel of Indonesian confectionery, celebrated for its unique honeycomb-like internal structure and springy, chewy texture. This vibrant golden cake is infused with the aromatic fragrance of lemongrass, kaffir lime leaves, and rich coconut milk, fermented naturally to create its signature tang and airy pockets. It is a labor of love that rewards the baker with a sophisticated balance of sweetness and citrusy floral notes that melt in your mouth.
🥗 Ingredients
The Yeast Starter
- 11 grams Active dry yeast (1 sachet)
- 1 tablespoon Granulated sugar
- 1 tablespoon All-purpose flour
- 100 ml Lukewarm water (approx. 105°F/40°C)
Aromatic Coconut Milk Base
- 400 ml Thick coconut milk (fresh or high-quality canned)
- 2 stalks Lemongrass (bruised and knotted)
- 8-10 pieces Kaffir lime leaves (torn to release oils)
- 1/2 teaspoon Turmeric powder (for the signature golden color)
- 1/2 teaspoon Salt
The Batter
- 250 grams Tapioca starch (sifted)
- 50 grams Rice flour (sifted)
- 10 large Egg yolks (at room temperature)
- 250 grams Granulated sugar (adjust slightly for sweetness preference)
- 50 grams Melted butter (cooled to room temperature)
- 1 teaspoon Vanilla extract
👨🍳 Instructions
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1
Prepare the yeast starter by mixing the yeast, 1 tbsp sugar, 1 tbsp flour, and lukewarm water in a small bowl. Stir well and let it sit for 15 minutes until it becomes foamy and bubbly.
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2
In a medium saucepan, combine the coconut milk, lemongrass, kaffir lime leaves, turmeric powder, and salt. Simmer over low heat, stirring constantly to prevent the coconut milk from breaking.
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3
Once the coconut milk mixture reaches a gentle boil and smells highly aromatic, remove from heat. Strain the liquid into a bowl and let it cool until it is just lukewarm.
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4
In a large mixing bowl, whisk the egg yolks and 250g sugar until the sugar has mostly dissolved and the mixture is slightly pale.
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5
Gradually add the tapioca starch and rice flour to the egg mixture, alternating with the cooled aromatic coconut milk. Whisk until the batter is smooth and free of lumps.
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6
Pour the foamy yeast starter into the batter. Whisk thoroughly to ensure the yeast is evenly distributed throughout the starch mixture.
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7
Cover the bowl with a damp cloth or plastic wrap. Let the batter ferment in a warm, draft-free place for at least 2 to 3 hours. You should see many small bubbles on the surface.
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8
After fermentation, stir in the melted butter and vanilla extract. Use a whisk to gently break up any large bubbles, but do not over-mix.
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9
Preheat your oven to 180°C (350°F). Heavily grease a 20x20 cm square cake pan or a specialized Bika Ambon mold with butter or oil.
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10
Place the empty greased pan in the oven for 5 minutes until it is very hot. This 'shock' helps create the vertical honeycomb tunnels.
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11
Carefully remove the hot pan and pour the batter in. You should hear a slight sizzle. Return to the oven but leave the oven door slightly ajar (about 1 inch) for the first 30 minutes.
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12
After 30 minutes, or once the bottom is set and the top has many visible holes, close the oven door and switch to the top broiler/grill setting for the last 5-10 minutes to brown the top.
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13
Test for doneness with a skewer; it should come out clean. The top should be a deep golden brown and slightly tacky.
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14
Allow the cake to cool completely in the pan before attempting to unmold it. This sets the delicate honeycomb structure.
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15
Slice the Bika Ambon into rectangles, revealing the beautiful vertical 'fibers' inside. Serve at room temperature.
💡 Chef's Tips
Ensure your yeast is fresh; if the starter doesn't foam, discard and start over as the cake won't rise. Do not skip heating the pan before pouring the batter; the heat differential is what creates the iconic honeycomb tunnels. Use high-quality, thick coconut milk (first press) for the richest flavor and best texture. If your oven runs hot, place a tray of sand or a heavy baking sheet on the bottom rack to diffuse the heat and prevent the bottom from burning before the top sets. Wait until the cake is completely cold to slice it, otherwise, the interior may appear 'gummy' rather than 'fibrous'.
🍽️ Serving Suggestions
Serve alongside a cup of hot, bitter Indonesian Mandheling coffee to balance the sweetness. Pair with a glass of warm Teh Tarik (pulled milk tea) for a classic Southeast Asian afternoon snack. Arrange on a platter lined with a fresh banana leaf for an authentic traditional presentation. Enjoy as a 'Jajanan Pasar' sampler with other treats like Klepon or Dadar Gulung. Pack into small boxes as a highly-prized gift for friends and family during festive seasons.