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

100 g tepung kanji / tapioka.
100 g gula pasir (saya pakai 75g).
50 g tepung terigu.
1 sdm margarin, dicairkan.
2 butir telur, dikocok lepas.
1 bungkus ka*a kecil (65ml) + air sehingga volumenya 200ml.
Bahan Biang :.
50 ml air hangat.
1 sdt gula pasir.
1 sdt ragi instant (fernip*n).

Langkah Memasak Bika Ambon

Bahan Biang : Dicampur semua bahan biang, diaduk dan didiamkan sampai berbuih selama 10menit. Kalau tidak berbuih artinya ragi mati, ganti dengan yg baru..
Dicampur terigu, tapioka, larutan biang, gula dan 1/2bagian santan. Diaduk sampai gula licin. Kemudian masukkan telur dan sisa santan td. Diaduk rata..
Didiamkan 1jam.
Diaduk rata adonan. Diberi pasta. Dimasukkan margarin. Diaduk rata..
Dipanaskan cetakan kue lumpur/martabak mini. Bawah cetakan alasi loyang/saringan kukusan agar tidak cepat hangus. Kalo saya, dudukan kompor saya tumpuk 2 pakai api sedang 😁.
Diisi 3/4bagian dr cetakan, tunggu sampai berlubang dan atasnya kering. Lalu ditutup dan biarkan matang..
Bika ambon siap disajikan 😍😍😍.

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.

Get Latest Recipe : HOME