Bika Ambon - Popular Indonesian Cake Known For Its Unique Texture and Flavor

 Bika Ambon is a popular Indonesian cake known for its unique texture and flavor, characterized by its spongy and chewy texture with a hint of pandan aroma. Here's a recipe to make Bika Ambon at home:


Ingredients:

  • 250 grams tapioca flour
  • 100 grams rice flour
  • 300 grams granulated sugar
  • 250 ml coconut milk
  • 5 eggs
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 5-6 pandan leaves, knotted (for pandan flavor and green color)
  • 1 teaspoon baking powder

Instructions:

1. Prepare the Batter:

  1. In a blender, combine coconut milk and pandan leaves. Blend until the pandan leaves are finely blended with the coconut milk. Strain the mixture to extract pandan juice.
  2. In a large mixing bowl, whisk together tapioca flour, rice flour, granulated sugar, instant yeast, and salt.
  3. Add the pandan juice and coconut milk mixture into the dry ingredients and mix well until smooth.
  4. In a separate bowl, beat the eggs until frothy. Gradually add the beaten eggs into the batter while continuously mixing until well combined.

2. Fermentation:

  1. Cover the batter with a clean cloth and let it ferment in a warm place for about 4-6 hours, or until the batter is bubbly and has doubled in volume.

3. Baking:

  1. Preheat your oven to 180°C (350°F). Grease a round cake pan (usually with a hole in the center) with oil or butter and line the bottom with parchment paper.
  2. Once the batter has fermented, add baking powder and mix well.
  3. Pour the batter into the prepared cake pan.
  4. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

4. Cooling and Serving:

  1. Once baked, remove the Bika Ambon from the oven and let it cool in the pan for a few minutes.
  2. Transfer the cake to a wire rack to cool completely before slicing and serving.

Tips:

  • Bika Ambon is best enjoyed fresh on the day it's made, but it can be stored in an airtight container at room temperature for a few days.
  • You can adjust the sweetness of the cake by increasing or decreasing the amount of sugar according to your preference.
  • Some variations of Bika Ambon include adding grated cheese on top for extra flavor.

Enjoy making and savoring this delightful Indonesian cake!

Komentar

Posting Komentar

Postingan populer dari blog ini

Sumping Waluh - Traditional Balinese dessert made from pumpkin

Gambar
  "Sumping Waluh" is a traditional Balinese dessert made from pumpkin (waluh), coconut milk, and rice flour. It's a delightful treat with a slightly sweet and creamy flavor. Here's a recipe for making Sumping Waluh: Ingredients: 500 grams pumpkin (waluh), peeled and cut into chunks 200 ml thick coconut milk 150 grams rice flour 100 grams palm sugar (gula merah), grated or chopped 1 pandan leaf (optional, for flavor) A pinch of salt Banana leaves or aluminum foil for wrapping Instructions: Prepare the Pumpkin: Peel the pumpkin and cut it into small chunks. Steam the Pumpkin: Place the pumpkin chunks in a steamer basket and steam them until they are soft and fully cooked. This usually takes around 15-20 minutes. Mash the Pumpkin: Once the pumpkin is cooked, transfer it to a mixing bowl and mash it until smooth. You can use a potato masher or fork for this. Prepare the Coconut Mixture: In a saucepan, combine the thick coconut milk, grated or chopped palm sugar, pandan le...
Baca selengkapnya

Kue Putri Mandi - Princess Bathing Cake

Gambar
  "Kue Putri Mandi" is a traditional Indonesian steamed cake that translates to "Princess Bathing Cake." It's a delightful dessert made with a soft and slightly chewy texture, often flavored with pandan or coconut. Here's a basic recipe to make Kue Putri Mandi: Ingredients: For the batter: 1 cup rice flour 1/2 cup tapioca flour 1 cup coconut milk 1/2 cup water 1/2 cup granulated sugar 1/4 teaspoon salt Pandan leaves or pandan essence (optional, for flavor) For the topping (optional): Grated coconut, steamed Granulated sugar, to taste Instructions: Prepare the batter: In a mixing bowl, combine the rice flour, tapioca flour, coconut milk, water, sugar, and salt. If using pandan leaves for flavor, tie them into a knot and immerse them in the mixture. Alternatively, you can add a few drops of pandan essence. Stir the batter until all ingredients are well combined and the sugar is dissolved. Let it rest for about 15-30 minutes. Steam the cake: Prepare your steame...
Baca selengkapnya

Kue Pia Kacang - Indonesian pastry filled with various sweet or savory fillings.

Gambar
  Kue Pia is a popularIndonesian pastry filled with various sweet or savory fillings. It's known for its flaky crust and delicious fillings. Here's a recipe for making Kue Pia with a sweet mung bean filling: Ingredients: For the Pastry Dough: 250g (about 2 cups) all-purpose flour 100g (about 7 tablespoons) butter, chilled and cubed 1/4 teaspoon salt 1/2 cup cold water For the Filling: 200g mung beans, soaked overnight 100g sugar (adjust to taste) 1/4 teaspoon salt Water for boiling Instructions: 1. Prepare the Filling: Rinse the soaked mung beans thoroughly. In a pot, cover the mung beans with water and bring to a boil. Reduce heat to a simmer and cook until the beans are soft and easily mashed, about 20-30 minutes. Drain any excess water from the cooked mung beans. Mash the cooked mung beans while they are still hot until you get a smooth consistency. Add sugar and salt to the mashed beans, mixing well. Adjust sweetness according to your taste. Set aside to cool completely. 2....
Baca selengkapnya