Bika Ambon
Bika Ambon is an Indonesian cake with a unique spongy texture and a distinct aroma from spices like kaffir lime and lemongrass. This recipe yields a beautifully golden cake with a soft, chewy crumb. It's a delightful treat perfect for sharing.
An original recipe by Forkin
- Total time
- 4 hr 45 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 418 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 480 mlcoconut milk, full-fat
- 30 glemongrass, bruised
- 2 pcskaffir lime leaf
- 0.5 tspturmeric powder
starter
- 7 ginstant dry yeast
- 60 mlwarm water, about 40°C
- 15 gall-purpose flour
main dough
- 150 gtapioca flour
- 50 gall-purpose flour
- 150 ggranulated sugar
- 6 pcsegg yolk
- 2 pcsegg, whole
- 30 gbutter, melted
for pan
- 1 tbspvegetable oil
Equipment
strainer · saucepan · plastic wrap · large bowl · oven · whisk · small bowl · baking pan
The method
Step by step
- 1
Combine the coconut milk, bruised lemongrass, kaffir lime leaves, and turmeric powder in a small saucepan.
About 2 min
- 2
Heat the coconut milk mixture over medium-low heat until it just begins to simmer, then remove from heat.
About 5 min
Cook’s note: Do not boil the coconut milk, as it can curdle.
- 3
Let the coconut milk mixture cool completely, then strain it to remove the lemongrass and kaffir lime leaves.
About 30 min
- 4
In a small bowl, combine the instant dry yeast, warm water, and starter all-purpose flour.
About 1 min
- 5
Stir the starter mixture until well combined, then cover and let it sit for 10-15 minutes until foamy.
About 15 min
Cook’s note: This indicates the yeast is active.
- 6
In a large bowl, whisk together the tapioca flour, main dough all-purpose flour, and granulated sugar.
About 1 min
- 7
Add the egg yolks and whole eggs to the flour mixture and whisk until smooth.
About 2 min
- 8
Pour the strained coconut milk mixture and the activated yeast starter into the egg and flour mixture.
About 1 min
- 9
Whisk everything together until a smooth batter forms, then stir in the melted butter.
About 2 min
- 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.
About 3 hr
Cook’s note: The longer the rest, the more pronounced the honeycomb texture will be.
- 11
Preheat your oven to 160°C (325°F).
About 15 min
- 12
Lightly grease a 20-22 cm (8-9 inch) round baking pan with vegetable oil.
About 1 min
Cook’s note: A springform pan or a pan with a removable bottom works best.
- 13
Place the greased pan in the preheated oven for 10 minutes to heat it up.
About 10 min
Cook’s note: Heating the pan helps achieve the characteristic honeycomb structure.
- 14
Remove the hot pan from the oven and give the batter a gentle stir to release some air, but do not overmix.
About 1 min
- 15
Pour the batter into the hot pan.
- 16
Bake for 45-50 minutes, or until the top is golden brown and set.
About 50 min
Cook’s note: You may need to cover the top loosely with foil if it browns too quickly.
- 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.
About 15 min
Cook’s note: This final blast of heat helps to develop a crispier crust.
- 18
Remove the Bika Ambon from the oven and let it cool completely in the pan before inverting and slicing.
About 1 hr
Cook’s note: Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.
Per serving
Nutrition
- Calories
- 418.1kcal
- Protein
- 6.4g
- Carbs
- 46.9g
- Fat
- 26.1g
- Fibre
- 2g
- Sugar
- 21.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bika Ambon in an airtight container at room temperature.