Learn from us: Recipes

Ingredients A (Yeast Mixture):

• 40 g Medium Protein Wheat Flour
• 40 g Granulated Sugar
• 6 g Instant Yeast
• 100 g Warm Water

Mix all Ingredients A until well combined. Let it sit at room temperature for 15 minutes until the starter dough rises.

Ingredients B :

• 8 pcs Egg Yolks
• 2 pcs Whole Eggs
• 225 g Granulated Sugar

Ingredient C :

• 140 g Sago Flour

Ingredients D :

• 130 g Instant Thick Coconut Milk
• 370 g Water
• 4 pcs Kaffir Lime Leaves (torn)
• 3 pcs Pandan Leaves (cut)
• 2 stalks Lemongrass (bruised)
• 2 g Turmeric Powder (optional)
• 1 g Salt

Combine all ingredients, then cook over medium heat until boiling. Strain and set aside to cool at room temperature.

Ingredient E :

• 25 g Palmboom^® Cake Margarine (melted)

Instructions :

1. Beat Ingredient B using a hand mixer until fluffy and the sugar is dissolved. Then add Ingredient C and mix well. Add Ingredient D and Ingredient A (Yeast Mixture), stir until all ingredients are well combined. Cover with plastic wrap and let it rest at room temperature for 2–3 hours to allow proper fermentation. Then add Ingredient E (melted Palmboom^® Cake Margarine).
2. Stir the batter gently until evenly mixed.

How to Bake Bika Ambon :

1. Preheat a 20 x 20 x 7 cm square pan greased with oil and placed over sand (to create the characteristic honeycomb texture).
2. Pour the batter into the fully heated pan and bake until the surface forms holes and begins to dry, approximately 50 – 60 minutes.
3. Transfer the bika ambon into the oven and use top heat at 180°–200°C. Bake for another 5–8 minutes until the top turns slightly golden brown.
4. You may brush the top of the bika ambon again with Palmboom^® Cake Margarine.