Anti-Failure Bika Ambon Recipe with 10 Eggs

This Bika Ambon recipe is one of the cake recipes that uses quite a few eggs. For beginners, it might make you think twice when encountering a recipe that requires a lot of eggs, especially in the midst of high egg prices. But don’t worry, the following Bika Ambon recipe has been tested in our kitchen, a guarantee of delicious taste.

Bika Ambon, an authentic Indonesian dish, is made from eggs, sugar, and coconut milk. It is commonly available in pandan flavor, although nowadays, other flavors like durian, cheese, and chocolate are also available. This cake typically stays at its best for around four days, as it tends to harden after that.

According to the explanation by M. Muhar Omtatok, a cultural expert and historian, Bika Ambon was inspired by a traditional Malay cake known as Bika or Bingka, which was later modified with the addition of a leavening agent such as palm sap to make it airy and distinct from the original Malay Bika or Bingka cake. Furthermore, M. Muhar Omtatok mentions that this cake is called “bika ambon” because the first renowned shop selling it was located at the intersection of Ambon-Sei Kera Road in Medan.

Bika Ambon is renowned as a typical souvenir from Medan, North Sumatra. In Medan, on Mojopahit Street in the Medan Petisah area, there are at least 30 shops selling this cake. Each shop in this location can sell more than 1,000 packages of the cake per day, especially during festive seasons.

Here are some tips for making a successful “Bika Ambon Cake” (Honeycomb Cake):

1. Use the right cake mold

The choice of the right mold is crucial when baking ‘bika ambon.’ A good mold, especially one made from quality and adequately thick metal, can help maintain consistent temperature and heat, ensuring the cake cooks well. Make sure to use a mold that has been greased with oil or butter and preheat it before pouring the batter. This will help prevent the cake from sticking and facilitate easy removal after it’s baked.

2. Pour the bika ambon batter when the mold is hot

It’s essential to ensure that the Bika Ambon mold is properly preheated. Once it’s adequately heated, pour the batter into the mold. A hot and ready mold typically makes a hissing sound when the batter is poured in, which is a good sign that it’s at the right temperature. This step is crucial to achieving the desired texture and appearance of the cake.

3. Ensure that the oven temperature is accurate

That’s a good point. After pouring the batter into the mold, ensure that the oven is preheated to the correct temperature as indicated in the recipe. Maintaining the right temperature is crucial to bake the Bika Ambon to perfection. Following the temperature and timing instructions in the recipe is essential for a successful outcome.

4. Don’t close the oven tightly

Make sure that when baking the batter in this Bika Ambon recipe, the oven door is not tightly closed. Open it about 1/3 of the way during baking.

5. Grease the baking pan with oil

It’s a good practice to grease the Bika Ambon mold with oil before pouring the batter to prevent the cake from sticking to the mold.

6. Use the bottom heat.

You can start by using the lower heat to allow the Bika Ambon to expand and develop its characteristic texture. After that, switch on the upper heat to give the cake a beautiful brown color on the surface.

Anti-Failure Bika Ambon Recipe with 10 Eggs

Recipe by Hani

Course: Cake dan KueCuisine: IndonesianDifficulty: Medium

Servings

16

servings

Prep time

3

hours 

20

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The ‘bika ambon’ cake is one of those that uses a lot of eggs. Many mothers tend to give up when they encounter a recipe that requires numerous eggs. But don’t be afraid to give it a try again. This recipe comes from the well-known Tintin Rayner. It’s guaranteed not to fail.

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Ingredients

• Coconut Milk Ingredients

• 1 liter coconut milk from 2 coconuts

• pandan leaves

• 10 kaffir lime leaves

• stalk of lemongrass

• 2 slices turmeric, chopped

• /2tsp salt

• Cake Ingredients

• 10 egg yolks

• whole eggs

• 400 ml cooked coconut milk

• 300 grams sago flour

• 300 grams granulated sugar

• Starter Ingredients

• 1 tbsp wheat flour

• 6 tbsp warm water

• 1 packet yeast (fermipan)

• 1 tsp granulated sugar

Directions

• Combine all coconut milk ingredients, cook over medium heat until the volume reduces to approximately 400 ml, then remove from heat and let it cool.
• Combine the yeast ingredients, let it sit for 10 minutes.
• Beat the eggs and sugar with a mixer until the sugar dissolves.
• Reduce the speed, alternate adding the coconut milk and sago flour until finished, then mix well.
• Add the yeast mixture, mix well again. Turn off the mixer and strain the batter. Beat the batter with a wooden ladle for at least 15 minutes.
• Cover the bowl and let the batter rest for approximately 3 hours.
• Prepare a 20×20 cm baking pan. Grease with margarine and sprinkle with flour.
• Preheat the pan along with the oven.
• Pour the batter into the hot pan, bake at 180°C for 40 minutes, leaving the oven slightly open for the first 30 minutes, then close it tightly and bake until done.
• Cut into pieces once the ‘bika ambon’ has completely cooled and serve.

Recipe Video