Cakes & Bread
Authentic Medan Bika Ambon with Chewy Honeycomb Texture
Prep
30 min
Cook
50 min
Servings
12
Level
Hard
Bika ambon is a traditional cake from Medan known for its distinctive honeycomb-like, porous texture, chewy bite, and fragrant aroma of kaffir lime leaves and coconut milk. Its sweet, savory flavor pairs perfectly with that unique texture, making this cake a favorite souvenir treat from North Sumatra. Although it takes patience through the fermentation and baking process, the result is well worth the delicious payoff.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams sago flour/tapioca flour
- 200 ml pure coconut water
- 1 tsp instant yeast
- 1 tsp (for activating the yeast) granulated sugar
- 10 whole (use the yolks only) chicken eggs
- 300 grams granulated sugar
- 500 ml thick instant coconut milk
- 10 leaves kaffir lime leaves
- 3 leaves, tied in a knot pandan leaves
- 1 stalk, bruised lemongrass
- 1/2 tsp salt
- 1/4 tsp turmeric powder (optional, for color)
- to taste cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Make the starter: combine the sago flour with the coconut water, instant yeast, and 1 tsp granulated sugar. Stir well, then let it sit for 1 hour in a warm spot until foamy and puffed up (this shows the yeast is active).
- 2 While waiting for the starter, simmer the thick coconut milk together with the kaffir lime leaves, pandan leaves, lemongrass, and salt over low heat, stirring constantly so the coconut milk doesn't curdle. Cook until it comes to a boil and smells fragrant, then turn off the heat and let it cool to lukewarm. Strain and discard the leaves.
- 3 In a separate bowl, whisk the egg yolks and granulated sugar by hand (not with a mixer) for 10-15 minutes until the sugar dissolves and the mixture becomes slightly thick and pale in color.
- 4 Pour the strained warm coconut milk into the egg yolk mixture little by little, stirring gently with a whisk so it doesn't clump.
- 5 Pour the foamy sago flour starter mixture into the egg-coconut milk batter. Stir gently in one consistent circular direction until combined; do not overmix.
- 6 Strain the batter through a fine sieve to make sure there are no lumps, then let the batter rest for 2-3 hours at room temperature until lots of foam/bubbles appear on the surface (this second fermentation is key to the honeycomb texture).
- 7 Preheat the oven to 320°F (160°C) for 15 minutes. Prepare a loaf pan or square pan, lightly grease it with cooking oil, then heat the pan in the oven for 5-10 minutes before pouring in the batter.
- 8 Gently stir the foamy batter (without letting all the foam disappear), then pour it into the hot pan to a height of about 1-1.2 inches (2-3 cm).
- 9 Bake using only the bottom heating element first for 20 minutes at 320°F (160°C) until the bottom starts to set and small honeycomb holes begin to appear on the surface.
- 10 After 20 minutes, turn on the top heating element and continue baking for another 20-30 minutes until the surface turns a golden brown and is fully cooked. Test with a toothpick; if it comes out clean, it's done.
- 11 Remove from the oven and let the bika ambon cool completely in the pan before taking it out, so it doesn't fall apart. Once cooled, slice as desired and serve.
💡 Tips
• Use real coconut water (not packaged coconut water drinks) since its natural enzymes help with fermentation and forming the signature honeycomb texture.
• Don't use an electric mixer when whisking the eggs and sugar — a manual whisk is enough so you don't incorporate too much air, which could disrupt the honeycomb formation.
• Make sure the pan is really hot before pouring in the batter; this is important so the honeycomb reaction happens properly right from the start of baking.
• If the surface browns too quickly before the inside is fully cooked, loosely cover it with aluminum foil during the last 10 minutes of baking.
📊 Nutrition Facts / serving
285 kkal
Calories (kcal)
5 gg
Protein
16 gg
Fat
32 gg
Carbs
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