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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 4 h 45 min
- Porcije
- 8
- Težina
- Teško
- Po porciji
- 418 kcal
Informacije o alergenima: može sadržavati jaja, gluten i mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 480 mlcoconut milk, full-fat
- 30 glemongrass, bruised
- 2 komkaffir lime leaf
- 0,5 žličicaturmeric 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 komegg yolk
- 2 komegg, whole
- 30 gbutter, melted
for pan
- 1 žlicavegetable oil
Oprema
strainer · saucepan · plastic wrap · large bowl · oven · whisk · small bowl · baking pan
Postupak
Korak po korak
- 1
Combine the coconut milk, bruised lemongrass, kaffir lime leaves, and turmeric powder in a small saucepan.
Oko 2 min
- 2
Heat the coconut milk mixture over medium-low heat until it just begins to simmer, then remove from heat.
Oko 5 min
Napomena kuhara: 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.
Oko 30 min
- 4
In a small bowl, combine the instant dry yeast, warm water, and starter all-purpose flour.
Oko 1 min
- 5
Stir the starter mixture until well combined, then cover and let it sit for 10-15 minutes until foamy.
Oko 15 min
Napomena kuhara: This indicates the yeast is active.
- 6
In a large bowl, whisk together the tapioca flour, main dough all-purpose flour, and granulated sugar.
Oko 1 min
- 7
Add the egg yolks and whole eggs to the flour mixture and whisk until smooth.
Oko 2 min
- 8
Pour the strained coconut milk mixture and the activated yeast starter into the egg and flour mixture.
Oko 1 min
- 9
Whisk everything together until a smooth batter forms, then stir in the melted butter.
Oko 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.
Oko 3 h
Napomena kuhara: The longer the rest, the more pronounced the honeycomb texture will be.
- 11
Preheat your oven to 160°C (325°F).
Oko 15 min
- 12
Lightly grease a 20-22 cm (8-9 inch) round baking pan with vegetable oil.
Oko 1 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Oko 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.
Oko 50 min
Napomena kuhara: 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.
Oko 15 min
Napomena kuhara: 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.
Oko 1 h
Napomena kuhara: Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 418,1kcal
- Bjelančevine
- 6,4g
- Ugljikohidrati
- 46,9g
- Masti
- 26,1g
- Vlakna
- 2g
- Šećeri
- 21,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover Bika Ambon in an airtight container at room temperature.