Bika Ambon: Honeycomb Cake
Fragrant honeycomb-textured cake made from tapioca, yeast, and aromatic pandan and lime.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200g tapioca flour
- 100g sugar
- 3 eggs
- 200ml coconut milk
- 1 tsp yeast
- 2 pandan leaves
- 2 kaffir lime leaves
- 1/4 tsp salt
- Yellow food coloring
👨🍳 Instructions
- Dissolve sugar in warm coconut milk with pandan and lime leaves
- Cool and add yeast, let ferment for 1 hour
- Mix with tapioca flour, eggs, salt, and coloring
- Let batter ferment for 3 hours
- Pour into greased pan
- Bato at 180°C for 40 minutes
- Cool before slicing to reveal honeycomb texture
❓Frequently Asked Questions
What is Bika Ambon: Honeycomb Cake?
Fragrant honeycomb-textured cake made from tapioca, yeast, and aromatic pandan and lime.
Where does Bika Ambon: Honeycomb Cake come from?
Bika Ambon: Honeycomb Cake originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Bika Ambon: Honeycomb Cake difficult to make?
Bika Ambon: Honeycomb Cake requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Bika Ambon: Honeycomb Cake?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Bika Ambon: Honeycomb Cake?
Store leftover Bika Ambon: Honeycomb Cake in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.