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Bika Ambon is a traditional Indonesian cake known for its unique honeycomb texture. The cake is infused with aromatic pandan and lime leaves, giving it a fragrant aroma. The batter, made with a combination of tapioca starch and rice flour, is left to rest, allowing the yeast to create its signature texture. Baking with the oven door slightly open helps achieve the perfect honeycomb structure.
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Activate the yeast by mixing all purpose flour, sugar, instant yeast and warm water. Set aside until foamy.
Infuse the aromatics by combining coconut cream, water, pandan leaves, lime leaves, turmeric powder, lemongrass and salt. Simmer over low heat for 10 minutes until aromatic, then strain and let cool.
Whisk together the egg yolks, whole eggs and sugar until well combined.
Mix the tapioca starch, all purpose flour and rice flour in a separate bowl.
Combine the infused aromatics, activated yeast and flour mixture with the egg mixture. Mix well, then cover the batter and let it rest for 2-3 hours.
Grease the pan with butter before baking.
Preheat the oven along with the pan, using only the bottom heat and placing the pan on the lower rack of the oven.
Once the batter is bubbly and foamy, add melted butter and mix in.
Bake the cake at 180C for 45-50 minutes, keeping the oven door slightly open to help create the honeycomb texture.
After 50 minutes, move the cake to the middle rack, switch to top and bottom heat, close the oven door and bake for another 5-10 minutes.
Let cool, slice and serve.
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Keeping the oven door slightly open helps achieve the honeycomb texture.
Strain the aromatics after simmering to ensure a smooth batter.
Why is the oven door kept slightly open?
Keeping the oven door slightly open helps create the honeycomb texture by allowing some heat to escape.
Can I use dried pandan leaves?
Fresh pandan leaves are recommended for the best aroma, but dried can be used if fresh are unavailable.
What is the purpose of resting the batter?
Resting the batter allows the yeast to activate and create the signature honeycomb texture.
Can I substitute coconut cream with coconut milk?
Coconut cream is thicker and provides a richer flavor, but coconut milk can be used as a substitute with a slightly different texture.
How do I know when the cake is done?
The cake is done when it has a golden color and a firm honeycomb texture.
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