Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.  There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!

 

Bika Ambon Panggang  ~   印尼糕 (adapted from  'here'  with adjustments)  

Ingredients for : - Yeast mixture

• 2 tsp dry yeast
• 1 Tbsp plain flour
• 1 Tbsp sugar
• 2 Tbsp warm water

Coconut Milk

• 350 ml coconut milk
• 160 gm sugar
• 1/2 tsp turmeric powder
• 10 kaffir lime leaves (tear to smaller pieces)
• 2 lemon grass, bruised for flavour

Cake Batter

• 180 gm tapioca flour
• 1/4 tsp salt
• 5 large eggs  

Method

1. Mix the ingredients in the Yeast mixture and set aside to let it ferment.
2. Cook the Coconut Milk mixture just warm, till sugar has dissolved.  Do Not bring to the boil as oil will emerge from the coconut milk.
3. Prepare the Cake Batter by mixing the tapioca flour and salt in a mixing bowl.  Break in the eggs.  Whisk till well incorporated.
4. Strain the coconut milk mixture into the tapioca flour mixture.  Stir well.  Stir in the yeast mixture and and whisk till fully combined.
5. Cover with cling wrap or a damp muslin cloth and let it rest in a warm place for about 3 hours till plenty of bubbles appear.
6. Prepare an 8 inch square pan.  You can grease the base and sides of the pan.  Alternatively you may prefer to line the pan with parchment paper to enable easy unmoulding.
7. Just 10 mins. before end of fermentation, heat up the oven @ 165 deg.C and place the greased pan into the oven to heat up.  If you have lined the pan with parchment paper, skip this part.
8. Lighthly stir up the mixture from the bottom to fully mix the tapioca flour and pour this mixture into the prepared pan.
9. Bake in the preheated oven for about 50 to 60 mins. till golden brown and test with a skewer till it comes out clean.  
10. The cake should be dry to the touch and springs back when lightly pressed.
11. Remove from the oven and let cool.  Use a spatula or a plastic knife to loosen the sides of the cake to unmould.  If the pan is lined, just lift up the cake and let it cool completely on a wire rack.
12. Leftovers can be kept in a container in the fridge.  You can reheat them in the microwave or steam them as desired.