This is one kueh that I can’t resist if I see. Bika Ambon or some call it Bingka Ambon is a kind of cake from Indonesia. The ingredients used are simple and the methods seem straight forward. Straight forward? Then why mine turned out not honeycombed :|. Perhaps, lack of skills! Other than the missing honeycomb appearance, the overall taste is not bad.
I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Source : Jo’s Deli & Bakery
Starter dough : 50 ml warm water, 25 g plain flour, 1 tsp instant yeast
Combine and leave for half an hour.
5 egg yolks
80 g castor sugar
50 g gula melaka
100 g tapioca flour
170 ml thick coconut milk (from 1 coconut)
2 drops of yellow colouring
1. Boil coconut milk till it bubbles, cool and set aside.
2. Stir egg yolks, sugar & gula melaka till sugar dissolves.
3. Add in tapioca flour, mix well.
4. Add in the starter dough and stir well.
5. Strain mixture, cover and leave for 2 hours till surface is full of bubbles.
6. Grease an 8-inch square tin and pour in the above mixture.
7. Bake in preheated oven 170C for 20 mins.
8. Switch the oven to grill and grill the ambon for 10 mins.
9. Cool and remove from tin.