Mini Bika Ambon Pandan

5 from 1 vote

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

Prep Time1 30

Cook Time20

Total Time1 50

Course: Cake, Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pcs

Calories: 146kcal

Author: Claudia

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

Preheat the pan properly – Use a pancake or kue cubit pan and make sure it's hot before you pour in the batter. Grease lightly with butter or oil. The batter should sizzle as it hits the pan—this helps develop the signature honeycomb texture from the bottom up.
Always test your yeast – Let the yeast mixture ferment for about 15 minutes. It should become foamy and bubbly. If it stays flat, your yeast is likely expired or inactive—better to restart than risk wasting the whole batch.
Stir to burst the bubbles – After the batter has fermented, gently stir it to break the surface bubbles. This helps reset the batter structure so you get an even honeycomb texture during cooking.
Stir before every pour – Before you pour the batter into each mold or hole, give it a quick stir to release trapped air bubbles. This helps ensure even cooking and consistent texture in every piece.
Control your heat – Cook over medium to medium-low heat. Too hot, and the bottom may burn before the inside is cooked; too low, and you might lose the honeycomb effect.
Cover while cooking – If using a pan with a lid, keep it covered to trap the steam. This helps the mini cakes rise and cook through without drying out.