How to Make Bika Ambon: A Step-by-Step Guide to Indonesia’s Honeycomb Cake

Bika ambon, the iconic Indonesian honeycomb cake, is a delightful treat that captivates with its unique texture and rich, aromatic flavors. Imagine biting into a springy, porous cake infused with the sweetness of coconut milk and the fragrant warmth of spices. Intrigued? Follow this comprehensive guide to recreate this Indonesian delicacy in your own kitchen and impress your loved ones with your baking prowess.

A Taste of Indonesian Heritage: The Story Behind Bika Ambon

While its name might suggest origins in Ambon, bika ambon actually hails from Medan, North Sumatra. Legend has it that this delightful cake was inspired by a similar dessert introduced by Arab traders. Over time, it evolved, incorporating local ingredients and techniques, ultimately earning its place as a beloved Indonesian classic.

Ingredients You’ll Need for Bika Ambon:

For the batter:

• 250 ml thick coconut milk (the creamier, the better!)
• 150 ml water
• 250 gr tapioca flour
• 50 gr all-purpose flour
• 5 eggs, at room temperature
• 200 gr granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1 tsp turmeric powder (for that vibrant yellow hue)

For the aromatic infusion:

• 3 pandan leaves, knotted (for a subtly sweet, grassy aroma)
• 1 stalk lemongrass, bruised (adds a citrusy note)

Tools of the Trade:

• 2 mixing bowls (one for the batter, one for the aromatic infusion)
• A whisk
• A sieve
• A saucepan
• A 9-inch round baking pan
• Parchment paper (to prevent sticking)

Let’s Get Baking: Your Step-by-Step Guide to Perfect Bika Ambon

Step 1: Infusing the Coconut Milk with Aromatic Goodness:

1. In a saucepan, combine the coconut milk, water, pandan leaves, and lemongrass.
2. Heat over medium-low heat, stirring occasionally, until it reaches a gentle simmer.
3. Remove from heat and set aside to cool, allowing the flavors to infuse.

Step 2: Creating the Bika Ambon Batter:

1. In a mixing bowl, whisk together the tapioca flour, all-purpose flour, sugar, instant yeast, salt, and turmeric powder.
2. In a separate bowl, lightly whisk the eggs.
3. Gradually add the cooled, strained coconut milk mixture to the dry ingredients, whisking constantly to prevent lumps.
4. Pour in the whisked eggs and continue whisking until you achieve a smooth, well-combined batter.

Step 3: The Magic of Fermentation:

1. Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for at least 4 hours, or even better, overnight. This crucial step allows the yeast to activate, creating those signature air pockets and contributing to bika ambon’s springy texture.

Step 4: Baking Your Bika Ambon to Perfection:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round baking pan and line the bottom with parchment paper.
3. Give the rested batter a gentle stir. You’ll notice it has become bubbly and slightly thickened – a sign that the fermentation worked its magic.
4. Pour the batter into the prepared pan and bake for approximately 60-75 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cooling and Serving Your Masterpiece:

1. Once baked, remove the bika ambon from the oven and let it cool completely in the pan before slicing and serving. This allows the cake to set properly and prevents it from collapsing.

Tips and Tricks for Bika Ambon Success:

• For a more intense flavor: Use freshly squeezed coconut milk instead of canned.
• Adjust sweetness to your liking: Taste the batter before baking and add more sugar if desired.
• Oven temperatures may vary: Keep a close eye on the cake while baking and adjust the baking time accordingly.
• Experiment with toppings: While bika ambon is delicious on its own, you can sprinkle it with toasted sesame seeds or serve it with a dollop of coconut cream for an extra layer of flavor.

Bika Ambon Cake

FAQs: Answering Your Bika Ambon Questions

Q: Can I substitute tapioca flour with another type of flour?

A: “While tapioca flour is essential for achieving bika ambon’s signature chewy texture, you can substitute up to 25% of it with arrowroot flour for a slightly softer result,” says Chef Rani, a pastry chef specializing in Indonesian desserts.

Q: My bika ambon didn’t rise much. What went wrong?

A: Several factors can affect the rise of bika ambon. Ensure your yeast is fresh and active. The batter needs a warm environment to ferment properly, so consider placing it in a turned-off oven with the light on during cooler months.

Q: How should I store leftover bika ambon?

A: Once cooled completely, store your bika ambon in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Bika Ambon Slice

Indulge in the Delight of Homemade Bika Ambon

Making bika ambon at home might seem like a culinary adventure, but with this step-by-step guide, you’ll be amazed at how achievable it is. So gather your ingredients, put on your apron, and get ready to savor the unique flavors and textures of this Indonesian favorite.

Don’t forget to share your baking triumphs (and perhaps a slice of your delicious bika ambon) with us in the comments below!