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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 4 t 45 min
- Annoksia
- 8
- Vaikeustaso
- Vaikea
- Annosta kohti
- 418 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 480 mlcoconut milk, full-fat
- 30 glemongrass, bruised
- 2 kplkaffir lime leaf
- 0,5 tlturmeric 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 kplegg yolk
- 2 kplegg, whole
- 30 gbutter, melted
for pan
- 1 rklvegetable oil
Välineet
strainer · saucepan · plastic wrap · large bowl · oven · whisk · small bowl · baking pan
Valmistusohje
Vaihe vaiheelta
- 1
Combine the coconut milk, bruised lemongrass, kaffir lime leaves, and turmeric powder in a small saucepan.
Noin 2 min
- 2
Heat the coconut milk mixture over medium-low heat until it just begins to simmer, then remove from heat.
Noin 5 min
Kokin vinkki: 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.
Noin 30 min
- 4
In a small bowl, combine the instant dry yeast, warm water, and starter all-purpose flour.
Noin 1 min
- 5
Stir the starter mixture until well combined, then cover and let it sit for 10-15 minutes until foamy.
Noin 15 min
Kokin vinkki: This indicates the yeast is active.
- 6
In a large bowl, whisk together the tapioca flour, main dough all-purpose flour, and granulated sugar.
Noin 1 min
- 7
Add the egg yolks and whole eggs to the flour mixture and whisk until smooth.
Noin 2 min
- 8
Pour the strained coconut milk mixture and the activated yeast starter into the egg and flour mixture.
Noin 1 min
- 9
Whisk everything together until a smooth batter forms, then stir in the melted butter.
Noin 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.
Noin 3 t
Kokin vinkki: The longer the rest, the more pronounced the honeycomb texture will be.
- 11
Preheat your oven to 160°C (325°F).
Noin 15 min
- 12
Lightly grease a 20-22 cm (8-9 inch) round baking pan with vegetable oil.
Noin 1 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: 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.
Noin 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.
Noin 50 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 1 t
Kokin vinkki: Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.
Annosta kohti
Ravintoarvot
- Kalorit
- 418,1kcal
- Proteiini
- 6,4g
- Hiilihydraatit
- 46,9g
- Rasva
- 26,1g
- Kuitu
- 2g
- Sokeri
- 21,2g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover Bika Ambon in an airtight container at room temperature.