Bika Ambon Recipes
BIKA AMBON
This is a traditional Indonesian cake with a similar texture to a crumpet but richer and sweet.Like many Indoonesian cakes this one is very rich so serve only a small slice. Although you can use canned coconut milk you will need a coconut for the coconut water. Don't use too old a coconut or the water will be bitter. You can sometimes buy coconut juice at Asian grocer's but this is often sweetened, so you may need to reduce the sugar by about 100g. In hot weather this cake should be stored in the fridge as it will sour. Bring to room temp before eating.
Provided by Coasty
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
- Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
- Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
- Add fermented yeast mixture and the cooled coconut milk to mix.
- Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
- Turn batter into a lightly greased tray and bake in preheated oven at 200°C and bake until the top of the cake is golden brown.
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- Place all ingredients for the starter in a bowl. Stir to mix. Cover and let it rests for 15 minutes. The starter will double in size and foamy. If it doesn't, your yeast is no longer good. Do not proceed with the recipe until you get a new yeast
- I use canned coconut milk. Shake the can before opening because the water separates from the milk. Place the coconut milk, salt, sugar, turmeric powder, kaffir lime leaves, lemongrass in a sauce pan. Cook on low heat until sugar melts and the mixture is warm but do not let the coconut milk to boil. Remove from the heat and discard the leaves after that and make sure the mixture is warm and not hot (we don't want to kill the yeast later)
- Mix tapioca starch with salt, crack in 3 eggs and whisk to combine. Add the coconut milk mixture and stir until combine. Stir in the starter and whisk to combine
- Cover with a plastic wrap and let it sit at a warm place (about 30-32 C/86-90 F degrees) for 3 to 5 hours. Do 5 hours if you can, the honeycomb texture is better when I proof it longer. Since it is winter here when I made this, I use my oven "breadproof" function and let the batter sit in there. It helps to speed up the fermentation
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