How to Make Bika Ambon (Indonesian Honeycomb Cake)! |The Best Recipe
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- Опубліковано 22 лют 2019
- Bika Ambon or the Indonesian Honeycomb cake is originally from Medan, North Sumatra, Indonesia. It's famed for its distinctive flavor and yellow honeycomb like look! Watch the video to find out how to make this delicious treat and also how to fail at it (just kidding)!
Enjoy!
Ingredients
Coconut Milk Mixture (to make 400 ml)
Condensed Coconut Milk 200 ml
Water 800 ml
Kaffir Lime Leaves 10
Pandan Leaves 3
Turmeric Roots 5 cm
Lemongrass 1 stalk
Starter
Water 90 ml (6 tbsp)
Yeast 11 g ( 3 tsp)
Sugar 2-3 g sugar (0.5 tsp)
Batter
Egg Yolks 180 g (10)
Whole Eggs 110 g (2)
Tapioca Flour 300 g
Sugar 300 g
#bikaambon #indonesianhoneycombcake - Навчання та стиль
Thank you for your reply.Am going to try it again Friday I really do hope I succeed last time.I was borned in Medan.Bika Ambon n Spekoke are from Medan.Now I live in UK.I have not been back home for nearly 4 years. So I have been trying all my favourite Medan cakes lupis pulut cenel .First time I made spekoke really turn very nice.Thank you
if you succeeded at only the third attempt, i must say you really got talent! green with envy now, thanks for the video, definitely gonna try it out.
Yummy ! Hard work young lady , baking 5 :00 Am in the morning, whoa ! Keep it up.
That's a beautiful result!
That yeast part had me laughing😆, great video.👍
beautiful
best ever bika ambon video i've ever seen. tqvm.
The many brands of bika umbons I tried in Medan are too oily from Margarine. This looked perfect!
Good job....nice bika ambon and your skin also beautiful shining......hello from Malaysia.....😊
Bravo for 3rd attempt👍👏nexttime u make yeast mixture,mix the dry ingredient first then pour the water,use balloon whisk
Thank you for This Video, I try to Make It
I salute you said because the confidence in yourself in making this cake
Very nice thank dear Novita.-:)
It's so perfect👍, i'am from Indonesia
I want to taste it so badly ! 🤤
I love bika ambon especially if it's not too buttery
I tried it last week and it is a success!!! Thank you for the wonderful video and tips!
Love your attempts to make the recipe!! It was a hard working!! Congrats!! Looks like a great cake!! I live in Brazil and here we don´t have condensed coconut milk... do you know how much sugar i could add to the coconut milk to make a homemade one?
Bạn rất dể thương!!!!!! Mình thích bạn và bánh rất tuyệt vời.
Hard to get Santan condensed here in UK but we can get Tin santan.
Thanks for the recipe! Will definitely try at home! Question; if I only have powdered tumeric what’s the equivalent measurement for 5cm of fresh rum tumeric
About 3-5 grams
Do you have to use a Top-Bottom heat oven? In the US we only have the regular Oven like LG/Samsung/GE/Kitchenaid/Whirlpool etc.. Mostly are convection oven
The tricky part is the first 15 minutes, you have to make sure that the cake rises and enough vertical vents are created for the honeycomb structure. Different oven will need to be adjusted accordingly to make this happen. Here is another video of ours on Bika Ambon for further reference: ua-cam.com/video/6yo3l-yA1VA/v-deo.html
Thật tuyệt bánh đẹp quá bạn ơi
Hi! Thanks for the recipe. May I know what's the measurement for your cake pan that the cake is baked in. Plus, if we don't have condensed coconut milk, can we use just plain coconut milk. Thank you :)
The baking tray? 26x26x4 in cm. Using plain coconut milk is better
Will try doing it. Thanks
if i am using a bigger oven, should i still be using the middle rack? or should i use the lower rack? also, how big should the gap be on the oven door?
Amazing and well done... hope i am not too late to congratulate you as only today i found your link. KUDOS for the never give up attitude.... my favorite cake too and will try your recipe. Fingers crossed that it would work for me. ;-)
Thanks 🙏
@@NovitaListyani thk you too
Good luck girl
I've had something similar to this except it was green - a pandan sweet?
Green usually from Pandan leaves, the yellow on this cake was from turmeric and egg yolks
Hi Novita, what is the size of your pan? Can we bake with regular oven (1 temperature control)? Thanks
in this video we used 25x25 cm pan. You can use regular oven, but I don't know about time, you may have to try with a small one first to find out the right timing. For more information on Bika Ambon, please watch our latest video on Bika Ambon with fruit yeast water.
ขอบคุนมากๆ i love u
Actually, the challenge is to get perfect honeycomb structure. Expert could get it done even in thick layer.
Hi Novi.. thank you so much for sharing this recipe. I love it and already made twice , both times turned out good. The only thing I had to struggle to take it out from the pan even though I put a lot of oil already, did you?
I cant wait for your tempeh stater video.
Pay attention to the coconut milk mixture and also the firing. In this video we baked in a very small oven, the timing and temperature setting will be different if your oven is different. Please watch our latest video on Bika Ambon with fruit Yeast Water, it is different but the underlying technique is the same.
Can you tell me the Brand and Model of your oven? I have been trying to find a Top & bottom heat oven. (Meaning two temperature controls). I hope to heard from you soon. Cheers
We are currently using Kirin KBO-600RA
Novita Listyani thank you very much.
Cupang lagi dong...
Terobosan baru ..di tunggu video lainnya 😀👍👍👍💪💪💪
Очень оригинально ! Попробую приготовить но придётся заменить кое что из ингредиентов.. Не найти у нас 🙁
wont you kill the yeast if you pour the batter into a pre-heated container? Why does the pan have to be preheated?
No, it won't. The aluminum pan will cool down very fast and a bit of initially harden bottom layer is good for the cake
Hi,my bottom is not brown and it stick to the pan.Any idea what happened?I been following according to your video.Can I lower the sugar amount to 200g?My oven is 60 L kind.
Bika Ambon always sticks to the pan when it's hot, just wait until it cools down. If you reduce the sugar, fermentation time could be longer. Also each oven is different, you need to adjust the temperature and baking time accordingly.
@@NovitaListyani Many Thanks.
I tried doing them today... mine didn't have the honeycomb effect.... any idea why?
Novita, can I ask what happened to the bika ambon on day 2? The same thing happened to mine. I think I left the dough to rest for far too long, but that’s just my theory...
We made a new video for Bika Ambon with natural yeast water, although it is of different recipe, the underlying steps can be used as reference. There are many tips too in the video. I strongly suggest you to watch it first. As for what happened in day 2, if there was no issue with your yeast mixture, then the problem most likely was a combination of missteps that produced bad batter consistency, and wrong setting of the oven for the type of baking pan that you used. Bika Ambon has to have a proper batter consistency, it should be runny but strong enough to form the honeycomb structure when the oven's bottom starter heat push carbon dioxide inside the batter to rise during the initial baking. Pay good attention to the coconut mixture, most of our failures came from this one.
Thought u were prepping for a curry! 😂 Pardon my ignorance. The ingredients are relatively unusual for a sweet cake...must be the corrrect and real deal.
Can this recipe be steamed?
And thank you for metric measurements. More reliable.
Yes, your cake looks absolutely fabulous!
THANKS! 0:13
To answer your question on steaming, no, I don't think it can be steamed. If it were steamed, it might become something more like steamed eggs rather than bika ambon.
Hi Novita, may I know what is the measurement of the baking pan? Thanks
It's a 25x25 cm pan, the cake is a little bit shallow in this one, we made another video on Bika Ambon, you may want to check it out: ua-cam.com/video/6yo3l-yA1VA/v-deo.html
why you hit the mix? with the spatula? what happen inside when u do that?
The purpose of tapping at the top of the batter is to introduce air into the batter that speed up the fermentation but do not thicken the batter. Additional air helps the yeast to reproduce more. Bika Ambon originally fermented using natural yeast water such as palm wine, tuak, that takes 9 -14 hrs to ferment. Using dry yeast is a shortcut, additional beating is necessary to gain enough fermentation so that we can have better honeycomb structure. For more information please watch our latest video on Bika Ambon with Fruit Yeast Water.
After watching this I decided to go out and buy one in Bengawan solo next door
😂😂😂
Hi
My oven has no just bottom heat .. it is both top and bottom heat simultaneously.. so can you advice what temperature I should use ? I tried using it at 160 for an hour but the top is still wet and the Ambon is too brown
Without top heat, I would suggest you to lower the height of the cake when baking, or make into two portions
@@NovitaListyani thanks for your reply what I meant is that I can switch off the top heat .. it comes on with the bottom heat so I can’t just bake from the bottom up . This top n bottom heat makes the kueh cook faster n turn brown quickly but the end results is the top part of the kueh is always wet .
Sorry , I meant I can’t switch off the top heat ..
Hmm, then you need a stove solution. Bika Ambon was baked on a stove when ovens were a rarity here, the arrangement is not that complicated, basically you put the baking pan inside a cooking pan by shoring it up with a steam rack
@@NovitaListyani mmm.. alright . Thank u
Thank you for the video.Preheat the oven for how many degree? How long?
The purpose of preheating the oven is to get the oven to the baking temperature, which is 170°C for the very small oven used in the video, as for how long, it depends on the oven that you use
@@NovitaListyani Thank you.
One of the most delicious cake in the world! I Love it! And the quality of the indonesian eggs is much better than in Germany, I can see it in the video. Indonesia, I will come back after the Lockdown. Greatings to all Indonesian People!
I totally agree!
What did you do with the excess egg whites?
Merengues
Bạn nước vn ah
Thanks for sharing sister very nice preparation 👍😘
👏 bravo, btw can I half the recipe? After letting it sit for 3 hrs, why do u stir it up again? Would it get deflated?thus destroy the structure?
Yes, you can do half the recipe, but pay attention to the pan size and the baking time. As for why we need to stir the mix after three hours of fermentation, it is due to a thick layer of foam forming at the top. You need to incorporate that into the mix again or else the surface of the cake will solidify faster than the bottom layer which might stop the formation of the honeycomb structure. I suggest you watch our latest video on Bika Ambon for more up-to-date information.
Novita Listyani tqsm Novita!
Hi Novi, thanks for the recipe. Could you tell me, how long it take for the fully closed oven step?
In this video we were using a very small oven with a big pan, 30 minutes with door ajar, another 30 minutes close. Watch our new video for more information ua-cam.com/video/6yo3l-yA1VA/v-deo.html
May I know what is the brand of your oven?
That was a very old oven, a small one, I think from Kris Oven. For Bika Ambon what matters most is the first 10-15 minutes, the bottom fire should enable the bubbles to go all the way to the top.
Bolu kesukaan gak bikin eneg
What is the reason to tap the batter for 15 mins please? Is there really a lot of difference if we don’t tap it?
Tapping the batter introduce oxygen to the batter for better fermentation
@@NovitaListyani I see… now I got it. The cake looks amazing
Can I use 290g whole egg?
No
No butter or oil ?
A little bit of oil used for coating
I hope I did it 3 times.Twice go into the bin so sad waiting all the times n money.Tomorrow hope your vedio I will succeed.
Buatin yg versi bhasa indonesia donk ka
Baik, nanti diusahakan, terima kasih atas sarannya
really appreciated the off takes... Can I ask why u had to beat it for fifteen mins?
And also would u be able to kind enough to share a recipe in grams plz =))
Love ur style!
The purpose of tapping at the top of the batter is to introduce sufficient air into the batter at the initial stage but not too much. This will speed up the fermentation but do not thicken the batter. Bika Ambon originally fermented using natural yeast water such as palm wine, tuak, that takes 9 -14 hrs to ferment. Using dry yeast is a shortcut, additional tapping is necessary to gain enough fermentation so that we can have better honeycomb structure. My latest video on Bika Ambon use fruit Yeast water. You may want to watch it, the steps in there is different.
I have added information about the ingredients used for this video in the description.
Is it ok to write a text version of the recipe?
I have just added additional information on the ingredient in the description. Please have a look. Is that what you want?
What's wrong on day 2
If the cake is from Medan why is it called Bika Ambon?
Because it was first sold at the cross road of Ambon and Sei Kera streets of Medan.
In fact is original from Ambon Maluku Island and brought it to Sumatra become so popular over there and outside of it.
So much eegs
Is it ok to write a text version of the recipe?