10 January 2010

Bika Ambon Recipe originally from Medan North Sumatera



Bika Ambon is a kind of cake from Indonesia. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now available also other flavors like durian, cheese, chocolate.

Bika Ambon origins are not known clearly. Although the name contains the word "Ambon", Bika Ambon known as souvenirs typical of Medan. Mojopahit Street, Medan Petisah is a most famous sales region of Bika Ambon in Medan, North Sumatera. There are at least 40 stores that sell this kind of cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after that the cake is beginning to harden. 


Ingredients :
Dough I
  • 200 ml cold water
  • 1 tbsp of instant yeast
  • 3 tbsp of white sugar
  • 200 gr glutinous rice flour
Methode :
  1. Take 5o ml water, add the yeast and i tablespoon of sugar. Mix in 50 g of the glutinous rice flour, stir and leave to stand until foamy bubbles form on the surface
  2. Add another 50 ml water i tablespoon of sugar and 50g of the glutinous rice flour, mix thoroughly and leave to stand for approximately 30-45 minutes
  3. Repeat the last step another two times
Dough II
  • 600 ml coconut milk, boiled with 10 pieces of kaffir lime leaves, boil until oily. Cool
  • 20 egg yolks
  • 10 egg whites
  • 800 gr white sugar
  • 400 gr glutinous rice flour
  • a little vegetable oil
Methode:
  1. Beat the egg yolks and egg whites for 10 minutes until thick and fluffy
  2. Add the  glutinous rice flour and Dough I
  3. Mix thoroughly then add the coconut milk
  4. Leave in a warm place to rise for about 3 ½ hours until foamy
  5. Place sand on an oven tray and heat in the oven at a 180 ° Celsius together with a springform which has been greased
  6. When the springform is heated take out of the oven and pour the cake mixture into the baking form
  7. Place into the oven leaving the oven door ajar
  8. When little holes form on top of the cake place a lid on top of the springform
  9. When the cake is almost done turn on the top grill and take off the lid. Leaving the door ajar grill the cake until a golden brown on top
  10. Bake for another 20 minutes with the door closed

6 comments:

Herdoni Wahyono said...

Though very rare, we occasionally also eat Bika Ambon. Feels so good, we ate a sense of pandanus Bika Ambon. For other flavors, such as taste durian, cheese and chocolate - we have not tried.

Anonymous said...

hmmm, yummy, i really miss Indonesia and medan especially. i think this is real recipe for bika ambon. I'll inform you next time about my bika ambon from your recipe ....:)

Anonymous said...

I really like Bika Ambon, it tastes unusual. Most cakes are sweet, this one is savoury and has a sweetish aftertaste... I have been searching for the recipe for quite some time, tq much to whoever posted this page.

Anonymous said...

bought bika ambon during my visit to jkt n bandung...but didnt get the right taste frm bandung,I hope to try your recipe..tq

Night Market said...

i'm from Penang,Malaysia....
i search this recipe quite long time....
hope is real recipe....Thanks you...

the food center said...

The appeal of bika ambon on a soft texture and porous with a distinctive scent.Not easy to produce such textures. But do not worry, this one is more practical to make and it’s guaranteed to remain delicious tease. Who is not tempted by the delights of a traditional cake on this one. Combination of sweet, savory and sweet tongue very indulgent. Moreover, citrus scent that leaves more appetizing

Post a Comment