Bika Ambon

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

2. 2

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

   約5 分

   調理のヒント： 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.

   約30 分

4. 4

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

   約1 分

5. 5

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

   約15 分

   調理のヒント： 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.

   約1 分

7. 7

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

   約2 分

8. 8

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

   約1 分

9. 9

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

   約2 分

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.

    約3 時間

    調理のヒント： The longer the rest, the more pronounced the honeycomb texture will be.

11. 11

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

    約15 分

12. 12

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

    約1 分

    調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約1 分

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.

    約50 分

    調理のヒント： 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.

    約15 分

    調理のヒント： 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.

    約1 時間

    調理のヒント： Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.