How to Make Bika Ambon: Indonesian Honeycomb Cake

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Meet Bika Ambon, a beloved Indonesian honeycomb cake that’s soft, chewy, and delightfully aromatic. Its golden yellow color and signature honeycomb texture make it unlike any other cake. The process is easy, but getting that perfect honeycomb pattern? That’s where the fun challenge begins!

Bika Ambon is one of my favorite Indonesian cakes — soft, bouncy, and beautifully fragrant with hints of lime and lemongrass. Made with coconut milk, eggs, and tapioca flour, it gets its signature honeycomb texture from slow yeast fermentation.

This classic treat originated in Medan, North Sumatra, and is now loved all over Indonesia. If you enjoy cakes made with coconut milk and fermentation, you might also like Malaysian Honeycomb Cake, Mini Bika Ambon Pandan, or Pukis.

What you’ll love about this recipe:

Authentic and aromatic flavor – infused with coconut milk, lime leaves, and lemongrass, just like the ones from Medan.
Soft and chewy texture – tender yet springy, a texture you won’t find in most cakes.
Perfect honeycomb pattern – gorgeous holes running from top to bottom, showing the fermentation worked beautifully.
Light and airy – despite its richness, every bite feels fluffy and not overly sweet.
Made from simple ingredients – eggs, tapioca flour, and coconut milk come together to create something magical.
Fun to master – a little patience and timing give you the joy of seeing that honeycomb texture appear perfectly.

Recipe Ingredients

Bika Ambon Cake ingredients with labels.

Ingredient Notes

Coconut Milk Mixture – Gives the cake its aroma, color, and texture. Lime leaves, lemongrass, and pandan add fragrance, while turmeric enhances the yellow hue.
Egg Yolks – Add richness and a golden color. Use free-range eggs for the best hue, or add a pinch of turmeric if using whole eggs.
Instant Yeast – Creates the honeycomb texture. Test in warm water before use; bubbly means active. Traditionally, neera (palm sap) was used for fermentation.
Sugar – Feeds the yeast and adds sweetness. White sugar keeps the cake bright yellow; palm sugar gives a caramel flavor but darker color.
Flour – Tapioca flour makes the cake chewy and bouncy, while a little cake flour adds structure.

Variations

The classic yellow Bika Ambon remains the most popular, while the pandan version is a close favorite among pandan lovers.

Other delicious variations include jackfruit, durian, chocolate, and cheese. Modern twists like matcha and Earl Grey are also fun to try.

For stronger flavors such as matcha, chocolate, or durian, skip the lemongrass and kaffir lime leaves. You can also use palm sugar for a rich, caramel flavor, though the cake will turn brown instead of golden yellow.

How to Make Bika Ambon

Step by step photos of preparing the coconut milk for bika ambon.

STEP 1. In a saucepan, combine coconut milk, kaffir lime leaves, lemongrass, pandan leaves, and salt. Simmer over medium heat, then turn off and strain (Images 1, 2). Let cool completely.
In another bowl, mix flour, instant yeast, and water (Images 3, 4) until the yeast dissolves.

Step by step photos of mixing the egg and sugar.

STEP 2. Cover and let the yeast mixture ferment for 15–20 minutes (Image 5). In a separate bowl, whisk eggs, sugar, and condensed milk until slightly pale (Images 6, 7). Sift in tapioca flour and mix well (Image 8).

Step by step photos of mixing the coconut milk into the batter.

STEP 3. Pour the yeast mixture and coconut milk into the egg mixture (Images 13, 14). Whisk until smooth. Cover and ferment again for about 1 hour (Image 15). The batter should rise and look bubbly (Image 16). Stir the batter gently to release excess bubbles, then mix in melted butter.

Step by step photos of baking the bika ambon to honeycomb texture.

STEP 4. Preheat the oven and the baking pan, the pan must be hot before pouring the batter. Always wear oven gloves when handling the hot pan. Test with a few water drops, if they sizzle, it’s ready. Pour the batter into the sizzling pan (Image 17).

STEP 5. Place the pan on the lower rack (Image 18). Bake at 190°C (bottom heat) for 45–60 minutes with a damp cloth underneath. Check doneness with a skewer (Image 19). Once baked, move the pan to the upper rack, switch to 180°C (top heat) for 5–10 minutes to lightly brown the surface (Image 20).

Keep an eye on it while baking the surface, 6–7 minutes is usually enough for that golden top. Cool completely before slicing and enjoy your soft, bouncy Bika Ambon!

Pro Tips

Cool the coconut milk – Warm is fine, hot isn’t. Heat kills yeast, but warm milk helps fermentation.
Fermentation matters – Wait for the batter to bubble before baking; that’s the secret to a beautiful honeycomb texture.
Preheat your pan – The pan must be really hot before pouring in the batter to form clean honeycomb holes from top to bottom.
Watch the top – Once moved to upper heat, stay nearby. Just 6–7 minutes is enough for that lovely golden crust.
Let it cool completely – The texture sets as it cools; cutting too soon will ruin that perfect bounce.

A slice of bika ambon showing honeycomb texture.

Serving Suggestions

Bika Ambon is best enjoyed once it’s fully cooled, that’s when the honeycomb texture feels soft, chewy, and perfectly springy. Serve it in thin slices and pair with a warm drink for a cozy afternoon treat.

I like pairing it with Lemongrass Pandan Tea, or a soothing Ginger Lemon Drink when you crave something zesty and calming. If you prefer something creamy, try it with Earl Grey Milk Tea or Rose Milk Tea.

FAQs about Bika Ambon

Why doesn’t my Bika Ambon have a honeycomb texture?

Usually, the batter wasn’t fermented long enough or the pan wasn’t hot when you poured it in. Make sure the batter is bubbly before baking and always preheat the pan properly. That’s what creates the honeycomb holes from top to bottom.

Can I use all-purpose flour instead of tapioca flour?

It’s best not to. Tapioca flour gives Bika Ambon its signature chewy and bouncy texture. All-purpose flour will make it soft like a sponge cake instead.

How do I know if my yeast is active?

Dissolve it in warm water and wait 10–15 minutes. If it becomes bubbly and foamy, it’s active. If not, it’s time for a new batch of yeast.

Why is my Bika Ambon dense or soggy?

That usually means the coconut milk was too hot when mixed with yeast, which killed the fermentation. Or, the cake was underbaked. Always cool the coconut milk before using and bake until a skewer comes out clean.

Can I make Bika Ambon without lemongrass or kaffir lime leaves?

Yes! The flavor will be slightly milder, but you can replace them with pandan extract or even try modern variations like matcha or Earl Grey.

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.