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Bika Ambon
A beloved Indonesian honeycomb cake originating from Medan, known for its unique chewy and springy texture, reminiscent of a honeycomb structure. This recipe requires patience for fermentation but yields a truly special dessert.
đ§ Ingredienser
- 200 g Tapioca flour(Ensure it's good quality tapioca starch for the best texture.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 10 Eggs(Large eggs, at room temperature.)
- 200 g Sugar(Granulated sugar.)
- 5-7 leaves Pandan leaves(For flavor and aroma. Can be bruised or tied into a knot. Alternatively, use 1 tsp pandan extract.)
- 1 tsp Yeast(Active dry yeast.)
- 50 ml Warm water(For blooming the yeast, around 40-45°C (105-115°F).)
- 1/2 tsp Salt
- 2 tbsp Butter or oil(Melted, for greasing the pan.)
đšâđł Instruktioner
- 1
Prepare the pandan-infused coconut milk: Gently heat the coconut milk with the bruised pandan leaves over low heat. Do not boil. Simmer for about 10-15 minutes to infuse the flavor. Remove from heat, discard pandan leaves, and let it cool completely.
â±ïž 20 minutes - 2
Bloom the yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. If it doesn't foam, the yeast may be inactive.
â±ïž 10 minutes - 3
Make the batter: In a large bowl, whisk together the tapioca flour and salt. In a separate bowl, beat the eggs and sugar until pale and slightly thickened. Gradually add the egg mixture to the tapioca flour, mixing until just combined. Stir in the bloomed yeast mixture.
â±ïž 15 minutes - 4
Combine and ferment: Gradually whisk the cooled pandan-infused coconut milk into the batter until smooth. Cover the bowl with plastic wrap and let it ferment in a warm place for at least 2 hours, or until the batter is bubbly and has increased in volume. The surface should look frothy.
â±ïž 2 hours - 5
Prepare for baking: Preheat your oven to 170°C (340°F). Grease a round cake pan (about 20-22 cm diameter) generously with melted butter or oil. You can also line the bottom with parchment paper.
â±ïž 10 minutes - 6
Bake the cake: Stir the batter gently to degas slightly. Pour the batter into the prepared pan. Bake for 1 hour to 1 hour 15 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. The top should have a distinct honeycomb appearance.
â±ïž 1 hour 15 minutes - 7
Cool and serve: Let the cake cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and enjoy the unique chewy texture.
đĄ Proffstips
- âThe fermentation step is crucial for developing the characteristic honeycomb structure. Ensure the batter is bubbly before baking.
- âDo not overmix the batter after adding the coconut milk, as this can affect the texture.
- âBika Ambon is named after Ambon but is a specialty of Medan, North Sumatra.
- âThe cake is best enjoyed at room temperature or slightly chilled.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a few drops of green food coloring to the batter for a more vibrant green hue.
- Incorporate finely grated cheese or desiccated coconut into the batter for added flavor and texture.