Bika Ambon Recipe (Soft, Chewy & Authentic Indonesian Honeycomb Cake)

Bika Ambon is a soft and chewy Indonesian honeycomb cake famous for its signature “sarang semut” texture and rich coconut flavor. This easy bika ambon recipe shows you how to create that iconic honeycomb pattern at home with simple ingredients and clear step-by-step instructions.

If you’ve ever struggled to get that perfect honeycomb texture, don’t worry, I’ll walk you through exactly what works (and what doesn’t), so you can get it right even on your first try.

Bika Ambon is a classic Indonesian cake known for its soft, bouncy texture and signature honeycomb crumb. This original Bika Ambon recipe is delicately fragrant with lemongrass and kaffir lime leaves, made with coconut milk, eggs, tapioca flour, and slow yeast fermentation that creates its iconic airy structure.

Originating from Medan, North Sumatra, Bika Ambon is now enjoyed all over Indonesia and beyond. If you love coconut milk–based cakes with a naturally chewy texture, you may also enjoy Malaysian honeycomb cake, my mini bika Ambon pandan (a smaller, pandan-scented variation), or traditional pukis.

If you enjoy traditional sweets like this, you can also explore more Asian dessert recipes for similar chewy and coconut-based treats.

Recipe Ingredients

Ingredient Notes

• Coconut milk mixture – This is the soul of Bika Ambon. Coconut milk gives richness and aroma, while kaffir lime leaves and lemongrass add a fresh citrusy fragrance. Pandan enhances the overall aroma, and a small amount of turmeric helps achieve the classic yellow color.
• Egg yolks – Add richness, tenderness, and a beautiful golden hue. Free-range eggs give the best natural color. If you’re using whole eggs or pale yolks, a tiny pinch of turmeric can help boost the color.
• Instant yeast – Responsible for the signature honeycomb texture. Always test the yeast in warm water before using; if it turns foamy and bubbly, it’s active. Traditionally, Bika Ambon was fermented using neera (palm sap), which gives a similar effect.
• Sugar – Feeds the yeast and provides sweetness. White sugar keeps the cake bright yellow, while palm sugar adds a deeper caramel flavor but results in a darker color.
• Flour – Tapioca flour creates the chewy, bouncy texture Bika Ambon is known for. A small amount of cake flour adds structure so the cake holds its shape without losing softness.

Variations

The classic yellow Bika Ambon remains the most popular and is the traditional version you’ll find in Medan. A close second is the pandan variation, loved for its natural aroma and green hue, especially among pandan fans.

Other well-known flavors include jackfruit, durian, chocolate, and cheese, each adding its own character while keeping the signature chewy honeycomb texture. Modern twists such as matcha and Earl Grey are also fun to experiment with for a more contemporary flavor profile.

For bold flavors like matcha, chocolate, or durian, it’s best to omit the lemongrass and kaffir lime leaves so they don’t compete with the main flavor. You may also substitute white sugar with palm sugar for a deeper caramel taste, keeping in mind that the cake will turn brown instead of the classic golden yellow.

How to Make Bika Ambon

STEP 1. Infuse the coconut milk. In a saucepan, combine coconut milk, milk, water, kaffir lime leaves, lemongrass, and pandan leaves. Simmer over medium heat until fragrant, then turn off the heat. Strain and let the coconut milk mixture cool completely (Images 1, 2, 3).

In a separate bowl, mix tapioca flour, cake flour, instant yeast, and water until the yeast dissolves evenly (Image 4).

STEP 2. First fermentation. Cover the yeast mixture and let it ferment for 15–20 minutes until slightly bubbly (Images 5, 6). Meanwhile, in another bowl, whisk eggs, sugar, condensed milk, and salt until the mixture turns slightly pale and smooth (Images 7, 8).

STEP 3. Combine yeast and eggs. Once the yeast mixture looks bubbly and foamy (Image 9), pour it into the egg mixture (Image 10). Mix on low speed only until combined (Image 11). Slowly add the cooled coconut milk mixture while mixing continuously (Image 12). Do not overmix.

STEP 4. Second fermentation (key step). Sift in the tapioca flour mixture (Image 13) and mix until smooth. Cover the bowl tightly with cling wrap (Images 14, 15) and let the batter ferment for 2 hours, until visibly bubbly on the surface (Image 16). This long fermentation is what creates the signature honeycomb texture.

STEP 6. Bake. Place the pan on the lower rack and bake at 190°C (bottom heat) for 45–60 minutes, using a water bath or placing a damp cloth underneath to prevent the bottom from burning (Image 19). Test doneness with a skewer. Once fully baked, move the pan to the upper rack, switch to 180°C (top heat), and bake for 5–10 minutes to lightly brown the surface (Image 20).

Keep a close eye on this step, 6–7 minutes is usually enough for a beautiful golden top.

Let the cake cool completely before slicing. Enjoy your soft, bouncy, honeycomb-filled Bika Ambon!

Why your Bika Ambon didn’t form honeycomb (and how to fix it)

If your bika ambon didn’t develop that signature honeycomb texture, don’t worry—this is one of the most common challenges, and it’s usually caused by a few simple factors.

• Batter too thick – If the batter is too thick, bubbles can’t move and expand.
👉 Fix: Aim for a pourable, slightly runny batter. Add a little coconut milk if needed.

• Pan not hot enough – Without enough heat, the honeycomb structure won’t form.
👉 Fix: Preheat well—you should hear a gentle sizzle when pouring the batter.

• Fermentation issues – Weak or inactive fermentation leads to a dense texture.
👉 Fix: Let the batter rest until small bubbles appear, and use active yeast with warm (not hot) liquid.

• Oven vs stove heat – Different heat sources affect how the honeycomb develops.
👉 Fix:

• Oven: place on a lower rack for stronger bottom heat
• Stove: keep heat steady and consistent

Once you get these right, that signature honeycomb texture becomes much easier to achieve.

Serving Suggestions

Bika Ambon is best enjoyed once fully cooled, when the honeycomb crumb has set and the texture feels soft, chewy, and perfectly springy. Slice it and serve as an afternoon treat, when you want something lightly sweet yet deeply satisfying.

If you enjoy traditional Indonesian sweets, you can also explore desserts like pulut hitam or candil ubi (biji salak), which share similar coconut-rich flavors and comforting textures.

For drinks, I love pairing it with lemongrass pandan tea for a fragrant, calming contrast, or a soothing ginger lemon drink when I’m craving something warm and zesty. If you prefer a creamy pairing, Earl Grey milk tea or rose milk tea complements the coconut aroma beautifully without overpowering the cake.

Bika Ambon FAQs

Storage

Let the Bika Ambon cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in a steamer or microwave to bring back its soft, chewy texture before serving.

Looking for more Asian baking ideas? Browse my collection of Asian Cake Recipes featuring cheesecakes, chiffon cakes, butter cakes, and traditional cakes from across Asia.