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Bika ambon (Medan bika ambon): photo of the dish
Illustrative photo: Midori — CC BY 3.0, Wikimedia Commons
Snacks & baking

Bika ambon (Medan bika ambon)

A very soft, honeycombed cake originating from Medan in Sumatra, flavored with pandan and coconut milk. Its spongy crumb and regular small holes are enjoyed in slices, often at teatime or during celebrations.

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Ingredients

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round pan.
  2. Blend the pandan leaves with the coconut milk, then strain to obtain a fragrant milk.
  3. Beat the margarine with the sugar and salt until you get a light, white cream, about 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Fold in the flour alternately with the fragrant coconut milk, then the oil, mixing gently.
  6. Pour the batter into the pan and bake for 10 minutes, then remove it and place the cake under the grill or in the oven at 200 °C for 3 to 4 minutes to form the golden honeycomb.
  7. Repeat this process, pouring a new layer of batter each time, until all the batter is used up.
  8. Let cool completely before unmolding and cutting into slices.

Variations and tips

Simplified version. Replace the pandan with a few drops of vanilla extract for a more neutral flavor.

Making do with what you can find. If pandan is unavailable, use a little vanilla extract or a light matcha for the color.

More ideas

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Original Ecomely recipe.