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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 4 sa. 45 dk.
- Porsiyon
- 8
- Zorluk
- Zor
- Porsiyon başına
- 418 kcal
Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 480 mlcoconut milk, full-fat
- 30 glemongrass, bruised
- 2 adetkaffir lime leaf
- 0,5 çay kaşığıturmeric 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 adetegg yolk
- 2 adetegg, whole
- 30 gbutter, melted
for pan
- 1 yemek kaşığıvegetable oil
Ekipman
strainer · saucepan · plastic wrap · large bowl · oven · whisk · small bowl · baking pan
Hazırlanışı
Adım adım
- 1
Combine the coconut milk, bruised lemongrass, kaffir lime leaves, and turmeric powder in a small saucepan.
Yaklaşık 2 dk.
- 2
Heat the coconut milk mixture over medium-low heat until it just begins to simmer, then remove from heat.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 30 dk.
- 4
In a small bowl, combine the instant dry yeast, warm water, and starter all-purpose flour.
Yaklaşık 1 dk.
- 5
Stir the starter mixture until well combined, then cover and let it sit for 10-15 minutes until foamy.
Yaklaşık 15 dk.
Aşçının notu: This indicates the yeast is active.
- 6
In a large bowl, whisk together the tapioca flour, main dough all-purpose flour, and granulated sugar.
Yaklaşık 1 dk.
- 7
Add the egg yolks and whole eggs to the flour mixture and whisk until smooth.
Yaklaşık 2 dk.
- 8
Pour the strained coconut milk mixture and the activated yeast starter into the egg and flour mixture.
Yaklaşık 1 dk.
- 9
Whisk everything together until a smooth batter forms, then stir in the melted butter.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 sa.
Aşçının notu: The longer the rest, the more pronounced the honeycomb texture will be.
- 11
Preheat your oven to 160°C (325°F).
Yaklaşık 15 dk.
- 12
Lightly grease a 20-22 cm (8-9 inch) round baking pan with vegetable oil.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 15
Pour the batter into the hot pan.
- 16
Bake for 45-50 minutes, or until the top is golden brown and set.
Yaklaşık 50 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: Cooling completely is crucial for the cake to set and for the honeycomb structure to be visible.
Porsiyon başına
Besin değerleri
- Kalori
- 418,1kcal
- Protein
- 6,4g
- Karbonhidrat
- 46,9g
- Yağ
- 26,1g
- Lif
- 2g
- Şeker
- 21,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftover Bika Ambon in an airtight container at room temperature.