How to Make Bika Ambon (Indonesian Honeycomb Cake)! |The Best Recipe

Doesn't it look fabulous? All right, welcome to day three. Third time's a charm. Let's get into it. Okay, so I have here 200 milliliters of condensed coconut milk. I'm gonna pour it into 800 milliliters of water. Now I'm gonna add 10 kaffir lime leaves, three pandan leaves. Okay, so the goal was to boil it down to 400 milliliters and this is just about that, give or take a little bit. Now we're gonna put this aside and get to work on our yeast. So I have with me here now six tablespoons of warm water and now I'm gonna add our yeast into it. I've got three teaspoons of yeast, half a teaspoon of sugar and one tablespoon of flour. Now I'm just gonna mix this all together. Now that everything's fully incorporated, I'm just gonna put this aside and leave it to grow. Now we've come to the most excellent part of this batter, egg bun. So we're going to be using in total 12 eggs, two whole eggs and the rest will be just 10 egg yolks. Get to cracking this. The eggs are all out. So now I'm going to add 300 grams of sugar and now I'm just going to mix them until the sugar dissolves. Okay, so now the sugar is fully dissolved into the eggs. So I have with me 300 grams of tapioca flour also known as tapioca starch and our coconut milk, which has been sitting and has completely cooled down. Now we're going to add them in an alternate fashion after adding a little bit of the tapioca flour. I'm now going to mix it. The final part. Okay, so now it's time to add our yeast, which has been not so patiently waiting for us. Okay, mixer away and we are going to strain this. And so after straining it, I'm going to hit it with this wooden spatula for about 15 minutes. 15 minutes. 15 minute workout. Okay, so I've been punching it for 15 minutes and now all that's left to do is let it rest for three hours and I'm going to cover it with this piece of cloth. You can also use plastic wrap. See you again in three hours. Three and a half hours have passed. It is currently five o'clock in the morning and the pika ambon is finally ready to bake. So now all I'm going to do is just to mix this in. You need that thick layer of bubbles. What's left to do is to pour it in. Just put it in. As for the oven settings, we're going to have it on 170 degrees celsius. Middle rack, bottom heat. And for the first 30 minutes, we're going to leave the oven door slightly open. After that, we're going to close it and set it to bottom and top heat and leave it in until it's done. For a look, ta-da! It's going to be a piece of cake, literally. We'll be making pika ambon or the Indonesian honeycomb cake. This cake is really popular in Indonesia and is originally from North Sumatra, Indonesia. The cake itself is light yellow with a very unique flavor and look. It's very moist and has these distinctive honeycomb-like patterns on the inside. It's something you should be able to recognize just by the scent. It's also really difficult to make, apparently. Failure normally results in the cake not rising so you don't get that honeycomb shape and it tastes kind of off. So I've prepared a whole lot of these ingredients here because of my confidence in myself. Definitely not because I think it'll fail the first time. I'm kind of reminded of how when I first went mountain climbing and we immediately went for the second tallest mountain in Indonesia. And after that, we couldn't walk for three days. Okay, so let's start making it. So three hours, three hours and 30 minutes to be exact. Yes, yes! Look at those bubbles. Yes! We did it! We did it! I think, I hope so. But these bubbles are a great sign. Welcome to day two. We're tackling Bika Ambon again. Last time it seems like I used too much yeast. Okay, so I've successfully made Bika Ambon. That's one more thing I've always wanted to do and now I've done it. It is Bika Ambon. I think I'm going back to sleep. Good night, everybody. No, good morning, but not in that way.