Recipe: Delicious Bika Ambon Cake - Oriental Foods

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Recipe: Delicious Bika Ambon Cake - Oriental Foods

Like the aroma, texture, and taste of this one cake. Want to try to make it yourself, look at the recipe turns out that most recipes use lots of egg yolks. Hmmm ... want to make it back and forth. Finally found the recipe for this economical Ambon, only use 2 eggs. Immediately make it. Thanks a lot, yes, the recipe.

Bika Ambon ingredients

• 100 gr starch (I use sago flour)
• 50 grams of medium protein flour
• 100 grams of sugar
• 2 eggs, shake it off
• 1 tablespoon of margarine, melt
• 200 ml of coconut milk (65ml kara + water), boiled with lemongrass, lime leaves
• 1/4 tsp vanilla powder and salt
• A few drops of yellow coloring (optional, use turmeric powder as well
• Prickly ingredients:
• 50 ml of lukewarm water
• 1 tsp sugar
• 1 tsp instant yeast

Bika Ambon Cake Recipe And How To Make It

See Other Recipes:
Recipe: Probes of grilled cheese tape - Oriental Foods
Recipe: Manggo Cheesecake Cup (No Baked) - Oriental Foods

Steps to make Bika Ambon Cake

1. Boil coconut milk, lemongrass (lemongrass), and orange leaves to a boil. (Pandan leaves can also be added). If you use turmeric powder, mix it at this stage (boiled). After boiling, turn off the heat, strain, and cool.
2. Mix all ingredients, stir well, leave until bubbly (about 10 minutes)
3. Mix starch or sago flour, flour, sugar, salt and vanilla powder. Stir well. Add the ingredients and the coconut milk that has been boiled halfway first. Mix well using whisker until slippery. Add the eggs and the rest of the coconut milk, as well as yellow coloring (if used). Stir well. Add liquid margarine, stir until well blended and smooth
4. Let the mixture stand for one hour with a cloth covered.
5. After an hour, the mixture looks swollen and bubbly. Stir well.
6. Pour the mixture into a baking sheet or a preheated cup of steamed sponge / muffin. (Heat the happy Teflon / happy call with a baking dish until it's really hot with low heat. Don't forget to spread the pan with margarine). Pour the mixture as high as 3/4 baking sheet. Bake for about 45 minutes / until cooked, do not close.
7. After the dough starts to harden, it closes around 3-5 minutes. Lift immediately. Remove it from the baking sheet, cool it.
8. Cut the bika ambon.
9. Bika Ambon is ready to be served.
10. Can also be made small. (I use steamed sponge mold without holes)

Labels: Cake, Heavy meal

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