Bika Ambon And What Are The Characteristics Of Bika Ambon Cake

What are the Characteristics of Bika Ambon Cake?

2. Bika Ambon this cake is yellow with a cavity resembling an ant's nest. This cake with a legit taste is one of the traditional snacks made using fermented sap water or palm wine to create the cavity that is the hallmark of this cake.

Bika Ambon From What Tribe?

Bika Ambon, a type of cake from Medan, North Sumatra, the main ingredients are tapioca flour and sago, eggs, sugar, coconut milk, variations of cake bingka, a dish similar to bibingka, Malay sponge cake, bánh bò 3 other rows

What Causes Bika Ambon Not to Nest?

Lack of time to rest the dough can cause Ambon not to expand perfectly nor to nest. The process of resting the Bika Ambon dough must take a long time so that the nest can be formed properly. It is during this resting process that the culprit will ferment and form bubbles.

How does Bika Ambon taste?

The original Bika Ambon has always been a favourite, but the pandan flavor has also begun to compete with it. Other flavors are also available, such as durian, chocolate, and of course cheese. Besides the taste, Bika Ambon is also able to last up to 3-4 days so it is also suitable as a souvenir after visiting the field.

Material A

4 egg yolks
1 whole egg
100 gr castor sugar
70 gr tapioca flour
1/4 tsp salt
1/2 tsp vanilla powder

Material B

1 tbsp triangular flour
1 tbsp castor sugar
1 tsp yeast
50 ml of warm water (not hot yes)
Material C:
250 ml thick coconut milk (I use pure coconut milk without a mixture of water)
5 sheets of lime leaves (torn)
1 lemongrass stalk (geprek)
3 pandan leaves
1/4 tsp turmeric powder

Material D

12 Gr Butter/margarine (melt)

Method

1. Mix ingredients C, bring to a boil over low heat, cool, strain the coconut milk
2. Mix ingredients B into one, cover with plastic wrap, let stand 15 minutes
3. Mixer sugar & eggs 10 minutes until thick and white with traces enter the flour, salt & vanilla powder that has been sifted, mix again until mixed, add the mixture of ingredients B, mix well, then mix ingredients C, mix well
4. Stop the mixer, change to a spiral-shaped whisk, beat for 5 minutes, cover the cloth and let it rest for 2-3 hours, depending on the weather, I haven't had it for 3 hours
5. 20 minutes before the dough is ready to be baked, preheat the oven to 170 low heat (I didn't put it at 180), prepare a 9x18x7cm pan for 1/2 recipe (I used 10x18x7cm), grease a baking sheet with oil and then put it in the oven for 15 minutes
6. After 3 hours, pour the melted margarine into the dough, mix well, pour into a ready-made baking sheet, reward the oven door with a cloth or whatever, leave the oven door open for about 1cm, bake for about 75 minutes (I only used 40 minutes, so adjust your oven accordingly, replace the fire for 15 minutes at a temperature of 150 degrees, the oven door is closed, test doneness with a skewer, if the puncture is clean, it means it's cooked
7. After it cools, just cut it so that the fiber is good