How to Make Bika Ambon – A Traditional Medan Dessert

 

Bika Ambon is a famous Indonesian dessert originally from Medan, North Sumatra. Despite its name, it has no connection to Ambon in Maluku. Known for its unique chewy texture and honeycomb-like appearance, Bika Ambon is made using ingredients like coconut milk, tapioca flour, eggs, sugar, and yeast. The fermentation process and special baking technique give this cake its signature taste and structure.

Bika Ambon

Ingredients:

200 ml coconut milk

1 stalk lemongrass (bruised)

3 kaffir lime leaves

150 grams sugar

100 grams tapioca flour

25 grams all-purpose flour

1/2 tsp turmeric powder (for natural yellow color)

3 eggs

1 tsp instant yeast

50 ml warm water

Instructions:

Prepare the coconut milk mixture:

Boil the coconut milk with lemongrass and kaffir lime leaves over low heat. Stir gently and let it simmer for a few minutes until aromatic. Turn off the heat, strain, and let it cool.

Activate the yeast:

In a small bowl, mix the instant yeast with warm water. Let it sit for 10 minutes until it becomes foamy.

Make the batter:

In a mixing bowl, beat the eggs and sugar until well combined. Add the tapioca flour, all-purpose flour, turmeric powder, and the cooled coconut milk. Stir until smooth.

Combine with yeast:

Add the activated yeast mixture to the batter. Mix thoroughly. Cover the bowl with a clean cloth and let the batter rest in a warm place for about 2–3 hours. This fermentation time helps create the cake’s signature texture.

Bake the cake:

Preheat the oven to 170°C (340°F). Use a loaf pan or round pan and line it with parchment paper or lightly grease it. Stir the batter again, then pour it into the pan.

Bake for 45–60 minutes or until the surface turns golden and a skewer inserted comes out clean. Do not open the oven door during the first 30 minutes to prevent the cake from collapsing.

Cool and serve:

Let the cake cool completely before removing it from the pan. Slice and enjoy the chewy, aromatic Bika Ambon with tea or coffee.

Bika Ambon takes time and patience, especially for the fermentation and baking steps, but the result is a rich, delightful cake with a unique chewy and airy texture that makes it stand out among Indonesian desserts.

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