Bika Ambon is a traditional cake that is usually synonymous with souvenirs from Medan, North Sumatra. This cake has a unique nesting texture and a natural bright yellow color thanks to the generous use of egg yolk, egg yolk and turmeric.
Materials:
Coconut Milk Ingredients:
- 300 ml thick coconut milk
- 100 ml of liquid coconut milk
- 4 lime leaves, remove the stems
- 2 lemongrass stalks, crushed
- 1 tablespoon of turmeric powder
Sparkling Material:
- 120 ml of water
- 50 grams of medium protein flour
- 8 grams of instant yeast
- 2 tablespoons granulated sugar
The main ingredient:
- 200 grams of sugar
- 100 grams of sago flour
- 50 grams of glutinous rice flour
- 8 egg yolks
- 2 whole chicken eggs
- 1 teaspoon vanilla powder
- 1/2 teaspoon salt
How to Make Bika Ambon:
How to Make a Prickle:
- Mix flour, sugar, water and instant yeast. Stir well, then let stand for 15 minutes at room temperature.
How To Make Coconut Milk:
- Boil thick coconut milk with liquid coconut milk, lime leaves, lemongrass and turmeric powder.
- Use low heat. Stir until it boils so it doesn't break.
Main Material Processing:
- Enter the whole egg, egg yolk, sugar, salt and powdered vanilla, stir until fluffy then add sago flour and glutinous rice flour, stir. Enter the starter ingredients into the main ingredient, stir until blended then add the coconut milk ingredients, stir until smooth then let stand for 2 hours. After resting, stir again. Put it in a pan that has been given oil and has been heated. Bake in the oven at 180 degrees for 35-40 minutes with the oven door slightly open. When the bika ambon is cooked, remove it from the oven immediately. Wait until the bika Ambon is cold, then cut into pieces and serve.
