Chewy Mini Bika Ambon Pandan

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Learn how to make this chewy soft mini Bika Ambon with Pandan flavor with this easy, super quick recipe that gives you a beautiful honeycomb texture!

bika ambon pandan

Bika Ambon with pandan flavor is a very chewy and soft cake made of tapioca flour. Pandan extract makes this cake special with lush green color and nutty caramel fragrance. This is one Indonesian honeycomb cake you will love!

bika ambon pandan with honeycomb texture

Bika ambon is Indonesian favorite traditional cake made with coconut milk, eggs, and flour. It is a fermented cake that creates soft honeycomb texture.  Asian people also call this cake bingka ambon or kueh bingka, while in Malaysia it is more famous as honeycomb cake.

Bika means cake, while Ambon is a small city in Indonesia. The cake doesn’t originally come from Ambon. It was first produced and sold in Jalan Ambon, a street name in Medan, North Sumatera. So it is called Bika Ambon until now.

The cake has been famous as souvenir from Medan. People love the texture and the chewy soft feeling only Bika Ambon has. The chewy texture comes from the tapioca flour.

Mini Bika Ambon Pandan Recipe

  • 65 gr coconut milk
  • 235 gr water
  • 50 gr pandan extract
  • 70 gr cake flour
  • 150 gr tapioca flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 50 gr water
  • 3 eggs
  • 130 gr sugar
  • 40 gr condensed milk
  • 60 gr melted butter

Instructions:

  1. Mix instant yeast, sugar, and water into a bowl. Stir well and leave it for 15 minutes until you can see some bubbles coming out.
mix yeast, sugar, and water
  1. In another bowl, pour coconut milk, water, and pandan extract. Mix well and set aside.
mix coconut milk, pandan extract, and water
  1. Put the eggs, sugar, and condensed milk in a bigger mixing bowl. Whisk well.
mix eggs, sugar
add condensed milk
  1. Sieve cake flour, tapioca flour into the egg mixture. Whisk well until smooth.
sieve flour
  1. By this time, the yeast mixture should be bubbly already. Pour the yeast into the pandan mixture. Stir well.
yeast mixture is bubbly
pour yeast into the pandan mixture
  1. Pour the batter into the egg mixture. Stir well until incorporated. Cover with cling wrap and leave it for one hour.
pour pandan into the egg mixture
cover with cling wrap bika ambon pandan
  1. After one hour, the batter should be bubbly. Whisk until the bubble subsides. Pour in the melted butter.
  1. Stir well. Preheat the pancake pan. Brush some butter in each hole.
  1. Pour the batter into each hole. Cover with the lid and let the holes form.
pour bika ambon pandan into the hot baking pan
bika ambon pandan pour the batter
holes will come out
  1. You can flip it if you want both sides to be a bit brownish.
flip to have a dry surface bika ambon pandan
  1. They are ready to serve if the surface is no longer wet.
  2. Enjoy!
mini bika ambon pandan

Note

Preheat the pancake pan. Grease with butter. This has to be hot enough so the batter sizzles when you pour it into the holes.

Let the yeast mixture ferment for 15 minutes. If the yeast is good, it should be bubbly. If it is not, you must repeat with good yeast.

Learn to make other honeycomb cakes too:

Also check out a list of Indonesian Traditional Snacks/Dessert.

Please tag me on my Instagram if you decide to try making this honeycomb cake. I would certainly give a thumbs up and comment.

bika ambon pandan

MINI BIKA AMBON PANDAN

Yield: 12 pcs
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

Learn how to make this chewy soft mini Bika Ambon with Pandan flavor with this easy, super quick recipe that gives you a beautiful honeycomb texture!

Ingredients

  • 65 gr coconut milk
  • 235 gr water
  • 50 gr pandan extract
  • 70 gr cake flour
  • 150 gr tapioca flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 50 gr water
  • 3 eggs
  • 130 gr sugar
  • 40 gr condensed milk
  • 60 gr melted butter

Instructions

    1. Mix instant yeast, sugar, and water into a bowl. Stir well and leave it for 15 minutes until you can see some bubbles coming out.
    2. In another bowl, pour coconut milk, water, and pandan extract. Mix well and set aside.
    3. Put the eggs, sugar, and condensed milk in a bigger mixing bowl. Whisk well.
    4. Sieve cake flour, tapioca flour into the egg mixture. Whisk well until smooth.
    5. By this time, the yeast mixture should be bubbly already. Pour the yeast into the pandan mixture. Stir well.
    6. Pour the batter into the egg mixture. Stir well until incorporated. Cover with cling wrap and leave it for one hour.
    7. After one hour, the batter should be bubbly. Whisk until the bubble subsides. Pour in the melted butter.
    8. Stir well. Preheat the pancake pan. Brush some butter in each hole.
    9. Pour the batter into each hole. Cover with the lid and let the holes form.
    10. You can flip it if you want both sides to be a bit brownish.
    11. They are ready to serve if the surface is no longer wet.
    12. Enjoy!



Notes

  • Preheat the pancake pan. Grease with butter. This has to be
    hot enough so the batter sizzles when you pour it into the holes.
  • Let the yeast mixture ferment for 15 minutes. If the yeast
    is good, it should be bubbly. If it is not, you must repeat with good yeast.


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