Bika Ambon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the coconut milk, bruised lemongrass, kaffir lime leaves, and turmeric powder in a small saucepan.

   Ca. 2 min.

2. 2

   Heat the coconut milk mixture over medium-low heat until it just begins to simmer, then remove from heat.

   Ca. 5 min.

   Kokkens note: Do not boil the coconut milk, as it can curdle.

3. 3

   Let the coconut milk mixture cool completely, then strain it to remove the lemongrass and kaffir lime leaves.

   Ca. 30 min.

4. 4

   In a small bowl, combine the instant dry yeast, warm water, and starter all-purpose flour.

   Ca. 1 min.

5. 5

   Stir the starter mixture until well combined, then cover and let it sit for 10-15 minutes until foamy.

   Ca. 15 min.

   Kokkens note: This indicates the yeast is active.

6. 6

   In a large bowl, whisk together the tapioca flour, main dough all-purpose flour, and granulated sugar.

   Ca. 1 min.

7. 7

   Add the egg yolks and whole eggs to the flour mixture and whisk until smooth.

   Ca. 2 min.

8. 8

   Pour the strained coconut milk mixture and the activated yeast starter into the egg and flour mixture.

   Ca. 1 min.

9. 9

   Whisk everything together until a smooth batter forms, then stir in the melted butter.

   Ca. 2 min.

10. 10

    Cover the bowl with plastic wrap and let the batter rest in a warm place for 2-3 hours, or until it has doubled in size and is very bubbly.

    Ca. 3 t.

    Kokkens note: The longer the rest, the more pronounced the honeycomb texture will be.

11. 11

    Preheat your oven to 160°C (325°F).

    Ca. 15 min.

12. 12

    Lightly grease a 20-22 cm (8-9 inch) round baking pan with vegetable oil.

    Ca. 1 min.

    Kokkens note: A springform pan or a pan with a removable bottom works best.

13. 13

    Place the greased pan in the preheated oven for 10 minutes to heat it up.

    Ca. 10 min.

    Kokkens note: Heating the pan helps achieve the characteristic honeycomb structure.

14. 14

    Remove the hot pan from the oven and give the batter a gentle stir to release some air, but do not overmix.

    Ca. 1 min.

15. 15

    Pour the batter into the hot pan.

16. 16

    Bake for 45-50 minutes, or until the top is golden brown and set.

    Ca. 50 min.

    Kokkens note: You may need to cover the top loosely with foil if it browns too quickly.

17. 17

    Increase the oven temperature to 180°C (350°F) and bake for another 10-15 minutes, or until a skewer inserted into the center comes out clean.

    Ca. 15 min.

    Kokkens note: This final blast of heat helps to develop a crispier crust.

18. 18

    Remove the Bika Ambon from the oven and let it cool completely in the pan before inverting and slicing.

    Ca. 1 t.

    Kokkens note: Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.