Hello everyone...
When eaten, the legit taste is mixed with chewy sensation on the tongue. Pungent pandan aroma. When you hear the name Bika Ambon cake, maybe the question that comes to your mind is why the name and origin of the food are so contrastingly different.
Even though it bears the name Ambon, this cake does not come from Ambon, a province in the eastern part of Indonesia, but instead comes from the capital city of Medan, North Sumatra. Bika Ambon is known as an archipelago snack as a typical culinary dish of Medan, North Sumatra.
Bika Ambon seems to have started to adapt to the pace of its time. Now Bika Ambon is no longer only yellow in color, but various color variant can be found according to taste such as made in pandan and chocolate flavors.
As for how to make it, you can say it is quite easy, the most important thing is according to the recommended dosage and follow the steps for making it correctly. So, lets follow the steps bellow :
Ingredients :
MIXTURE 1 :
300 g Glutinous rice flour
200 ml Water
1 tbs Instant yeast
3 tbs Sugar
MIXTURE 2 :
400 g Glutinous rice flour
2 Coconut, grated
20 Egg yolk
10 egg whites
800 g Sugar
10 Kaffir lime leaves
500 ml Water
OTHER :
Margarine for greasing
2-4 cups clean sand
HOW TO MAKE:
MIXTURE 1
1. Mix water, instant yeast and sugar. Add glutinous rice flour, combine thoroughly. Leave to stand for 30-45 minutes in room temperature, until the mixture risen and the surface bubbles.
MIXTURE 2
1. Mix grated coconut with 500 ml water, and squeeze to make coconut milk.
2. Over low heat and while stirring, boil coconut milk and kaffir lime leaves until thick and oily. Measure to 600 ml quantity and set aside.
3. Beat sugar, egg whites and yolk together for 10 minutes, until creamy and risen.
4. Add in glutinous rice flour and mixture 1 above. Mix evenly and pour in coconut milk.
5. Leave to stand for 3 hours until mixture risen and the surface bubbly
6. Preheat the oven to 180 C and pour 2-4 cups of sand in a flat baking tin / oven tray (this is a slow baking method).
7. Place the baking tin greased with margarine on the sand. Put this arrangement to heat inside the oven. Shut the oven to speed up the heating of the cake tin.
8. Wait until the tin is fairly hot (make a hissing sound when splashed with droplets of water), and pour the mixture in.
9. Bake with the oven door ajar, until small holes appear on the surface of the batter.
10. Cover the cake tin with aluminium foil. When it is half done, turn off lower fire and turn on the upper oven fire.
11. Leave the oven door ajar. Bake for more 25 minutes until the cake is thoroughly done and golden brown.
12. Bika Ambon ready to serve.
