Bika ambon is generally sold in pandan and banana flavor, but today it is also available in other flavors like durian, cheese and chocolate. The cake is notable for its sponge-like holes, which was formed by yeast in the cake dough that creates bubbles. A bika ambon is also called bingka.

Bahan Membuat Bika ambon

130 gr Tepung Tapioka.
130 gr Tepung Terigu.
200 gr gula.
100 gr mentega.
1 vaneli.
1/2 sdt Kunyit instant.
1 sct SKM.
3 butir telur.
1 sereh.
5 lembar daun jeruk.
500 ml air + 1 santan kara.

Langkah Memasak Bika ambon

Larutkan santan kara dengan air 500ml, masukan sereh yang sudah di geprek, 5 lembar daun jeruk, dan kunyit. Masak hingga mendidih,setelah mendidih saring dan tunggu hingga dingin..
Larut kan margarin di tempat terpisah.
Sambil menunggu dingin siapkan adonan kering terlebih dahulu. masukan tepung terigu, tepung tapioka, gula putih,vanili,fermifan..
Masukan adonan santan,mentega yg sudah dicairkan, SKM, dan telur yang sudah di kocok ke dalam adonan kering..
Aduk hingga tidak ada yang menggumpal. jika sudah tercampur semua tutup adonan menggunakan lap kain bersih dan diamkan selama 1 jam. Jika adonan mengembang dan ada buih2 tandanya adonan sudah jadi..
Langkah terakhir silahkan di masak menggunakan cetakan sepeti ini atau di kukus juga boleh (tapi saya blm coba kalo dikukus).

I always thought it was difficult to make. In Medan, Bika Ambon is traditionally made using Palm Wine (Tuak in Indonesian) instead of yeast. To sum it up, it is a Melayu (Malay) cake, created in Medan, and named after the city in Maluku. According to some historian, Bika is an original Malay cake which was then reimagined in Medan by adding palm wine to give its unique spongy textures. Siapa yang tak mengenal Bika Ambon.

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