Bika Ambon was the name kind of a cake that came from Indonesia. Although its name contained "Ambon" words (an area name in East Indonesia), Bika Ambon was known as the typical present from the Medan City (an area name in Sumatra Island / West Indonesia). Below is Bika Ambon recipes .
Ingredients :
· Yeast instant Nunjung = 1 tea spoon
· Sifted wheat flour = 50 grams
· Warm water = 75 cc
Batter :
· Milk squeezed from coconut (1 ½ coconut) = 300 cc
· Rough-skinned citrus fruit leaves = 4 sheets
· Pandanus leaves = 2 sheets
· Salt = ½ tea spoon
· Eggs = 7
· Granulated sugar = 225 grams
· Hunkue flour = 65 grams
· Vanilla = ½ tea spoon
· Canary (thin slice to be scattered) = 50 grams
Methods :
Ingredients :
· Stirred yeast instant with warm water through to protracted
· Put wheat, stirred through to level
· Close batter with towel / rag and let for 15 minutes until batter rose
Batter :
· Boiled the milk squeezed from coconut, rough-skinned citrus fruit leaves and pandanus leaves until boiled while being stirred. Pay attention to lest coconut milk issued oil
· Shook the egg, salt, sugar and vanilla until thick and colored white
· Put Hunkue flour in source batter, stirred while pouring the egg shook and coconut milk little by little in a changing manner
· Close batter with plastic, let it for 9 hours until batter expanded and be full of foam
Roast Method :
· Provide sand from the red stone that was destroyed, leveled in the flat tray and placed the tray above
· Put in the oven that has been heated before with the temperature of 180° C until the tray is hot (hissed during batter pouring). The oven’s door must be closed to make the tray hot in a minute
· Pour batter in the tray, leveled and roasted in the oven with the door was open until there’s many hole at batter
· Spread the canary above, then roasted again through to ripe
· Adopted, then cool down and the cut to the piece according to appetite
· Yeast instant Nunjung = 1 tea spoon
· Sifted wheat flour = 50 grams
· Warm water = 75 cc
Batter :
· Milk squeezed from coconut (1 ½ coconut) = 300 cc
· Rough-skinned citrus fruit leaves = 4 sheets
· Pandanus leaves = 2 sheets
· Salt = ½ tea spoon
· Eggs = 7
· Granulated sugar = 225 grams
· Hunkue flour = 65 grams
· Vanilla = ½ tea spoon
· Canary (thin slice to be scattered) = 50 grams
Methods :
Ingredients :
· Stirred yeast instant with warm water through to protracted
· Put wheat, stirred through to level
· Close batter with towel / rag and let for 15 minutes until batter rose
Batter :
· Boiled the milk squeezed from coconut, rough-skinned citrus fruit leaves and pandanus leaves until boiled while being stirred. Pay attention to lest coconut milk issued oil
· Shook the egg, salt, sugar and vanilla until thick and colored white
· Put Hunkue flour in source batter, stirred while pouring the egg shook and coconut milk little by little in a changing manner
· Close batter with plastic, let it for 9 hours until batter expanded and be full of foam
Roast Method :
· Provide sand from the red stone that was destroyed, leveled in the flat tray and placed the tray above
· Put in the oven that has been heated before with the temperature of 180° C until the tray is hot (hissed during batter pouring). The oven’s door must be closed to make the tray hot in a minute
· Pour batter in the tray, leveled and roasted in the oven with the door was open until there’s many hole at batter
· Spread the canary above, then roasted again through to ripe
· Adopted, then cool down and the cut to the piece according to appetite