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Bika Ambon

Bika Ambon

Desserts

A soft, yellow cake made without wheat flour, perfect for accompanying tea.

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Recipe from Jagawana, Kembangraps, Raflinoer32 and 2 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Bika ambon is a traditional Indonesian cake, known for its soft and porous texture. It does not contain wheat flour and instead uses buckwheat starch as its main ingredient. It is perfect for an afternoon snack or to accompany a cup of tea.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Resting3 hr
  • Total3 hr 45 min
  • DifficultyEasy
  • Cooking methodfour

Ingredients

8 people
  • $3.49
  • $1.20
  • $0.22
  • $0.00
  • $0.02
  • $1.17

Directions

  1. For the dough: mix all the ingredients together until you have a smooth, even consistency. ≈ 4 min
  2. Let it rest for ten minutes.
  3. Bring the coconut milk to a boil with lemongrass, pandan leaves, and lime leaves until it begins to simmer.
  4. Allow to cool to a lukewarm temperature.
  5. Beat the eggs and sugar until smooth, then add the cassava flour, liquid mixture, and coconut milk. ≈ 4 min
  6. Mix until the mixture is smooth, then filter it, and let it rest for 3 hours.
  7. Place the mixture in the mold, and bake under the broiler until it is dry. Then, turn on the top broiler to finish cooking. ≈ 3 min
  8. Bika Ambon Recipe ≈ 3 min

Equipment

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Before you start

Ingredients

  • 10 eggs, from which only the yolks are extracted.
  • 200 g of buckwheat flour
  • 200 grams of sugar
  • Item II: The dough
  • 1 tablespoon of yeast
  • 1 tablespoon of sugar
  • 1 tablespoon of flour
  • 3 tablespoons of lukewarm water
  • 300 ml of thick coconut milk
  • 2 pandan leaves
  • 2 stalks of lemongrass
  • 10 sheets of citrus

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