Bika Ambon : A Dim Sum Classic Made Easy at Home

I love making Bika Ambon because of its unique texture and aromatic flavors. This Indonesian honeycomb cake is soft, chewy, and packed with a delightful combination of coconut. Perfect for any occasion, this recipe is a treat you can’t miss!Bika Ambon 1

As a family of dim sum enthusiasts, we always make sure to try a variety of pastries whenever we go for yum cha. Of course, I also love making them at home. Let’s see if any of your favorite dim sum dishes are here:

Why you’ll love this recipe:

Bika Ambon has a distinct texture, almost like a soft sponge cake, with beautiful layers and a signature honeycomb structure inside. The coconut flavors are rich and comforting, while the sweetness is perfectly balanced.

This cake is great for both everyday snacks and special occasions, and it’s surprisingly fun to make. If you love traditional Southeast Asian desserts, this recipe is a must-try!

Now, let’s dive into how to make this delicious Golden Cake.Bika Ambon 5

Ingredients:

  • 200g Coconut Milk
  • 180g Tapioca Starch
  • 20g Coconut Oil (or Butter)
  • 4g Yeast
  • 30g Warm Water
  • 4 Eggs
  • 100g White Sugar

Instructions:

Step 1: Preparation

  • Combine 20g of coconut oil (or butter) with 200g of coconut milk, stirring until well-mixed. Heat the mixture until the oil melts, then turn off the heat and let it cool.Heat the mixture until the oil melts
  • This step ensures the coconut oil blends well with the coconut milk and helps lower the temperature of the coconut milk, which is important to preserve the yeast’s activity later.

Step 2: Make the Batter

  • Sift the 180g of tapioca starch to remove any lumps. This makes the starch finer and smoother, resulting in a more even batter and a better texture for the cake.
  • Add the sifted starch to the cooled coconut milk mixture and whisk until smooth and free of any dry powder lumps.Add the sifted starch to the cooled coconut milk mixture

Step 3: Activate the Yeast

Dissolve 4g of yeast in 30g of warm water, stirring until fully dissolved to activate the yeast.Dissolve 4g of yeast in 30g of warm water

Pour the yeast mixture into the batter and mix well.Pour the yeast mixture into the batter

In a clean, oil-free bowl, beat 3 whole eggs, 1 egg yolk, and 100g of white sugar with a whisk for about 5-6 minutes until the mixture turns pale and thick. When you draw an “8” with the whisk, the pattern should remain visible.In a clean oil free bowl beat 3 whole eggs 1 egg yolk and 100g of white sugardraw an 8 with the whisk

Add the cooled coconut milk mixture to the egg mixture and stir until well combined.

Cover with plastic wrap and let it ferment for 2 hours. The batter should form large bubbles on the surface, indicating successful fermentation.The batter should form large bubbles on the surface

Step 4: Baking the Golden Cake

After fermentation, whisk the batter again to release the air bubbles and smooth it out.

Grease your cake mold with a light layer of oil to prevent sticking, then pour in the prepared batter.

Preheat the oven to 170°C on the top and 180°C on the bottom. Once preheated, place the mold on the bottom rack and bake at 180°C for 20 minutes. Then, reduce the top heat to 170°C and bake for another 8-10 minutes.

Keep an eye on the cake during baking. If the top starts to brown too quickly, cover it with a layer of foil to prevent burning.

Step 5: Remove from Mold and Serve

  • Once baked, remove the cake from the oven and immediately invert it onto a cooling rack to cool naturally.
  • After it’s completely cooled, gently release the cake from the mold. The golden cake should have a beautiful golden color with the signature shark-fin pattern on top, making it incredibly tempting.Bika Ambon 10Bika Ambon 9

You can cut the Golden Cake into small pieces and enjoy it as is, savoring its chewy texture and coconut flavor.

Alternatively, for a crispy outer layer, you can pan-fry the cake until both sides are golden brown or bake it in the oven for a short while.cut the Golden Cake into small pieces

This will give it a crunchy exterior while maintaining the chewy inside for an even richer texture.

Whether as a breakfast treat, an afternoon snack, or a special dish for guests, Cantonese Golden Cake is sure to impress. Give it a try and let this delicious treat brighten your home!Bika Ambon 2

Bika Ambon 2

Bika Ambon : A Dim Sum Classic Made Easy at Home

I love making Bika Ambon because of its unique texture and aromatic flavors. This Indonesian honeycomb cake is soft, chewy, and packed with a delightful combination of coconut. Perfect for any occasion, this recipe is a treat you can’t miss!
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Course: Dim Sum
Cuisine: Chinese
Prep Time: 2 hours 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 452kcal

Ingredients

  • 200 g Coconut Milk
  • 180 g Tapioca Starch
  • 20 g Coconut Oil or Butter
  • 4 g Yeast
  • 30 g Warm Water
  • 4 Eggs
  • 100 g White Sugar

Instructions

Step 1: Preparation

  • Combine 20g of coconut oil (or butter) with 200g of coconut milk, stirring until well-mixed. Heat the mixture until the oil melts, then turn off the heat and let it cool.
  • This step ensures the coconut oil blends well with the coconut milk and helps lower the temperature of the coconut milk, which is important to preserve the yeast’s activity later.

Step 2: Make the Batter

  • Sift the 180g of tapioca starch to remove any lumps. This makes the starch finer and smoother, resulting in a more even batter and a better texture for the cake.
  • Add the sifted starch to the cooled coconut milk mixture and whisk until smooth and free of any dry powder lumps.

Step 3: Activate the Yeast

  • Dissolve 4g of yeast in 30g of warm water, stirring until fully dissolved to activate the yeast.
  • Pour the yeast mixture into the batter and mix well.
  • In a clean, oil-free bowl, beat 3 whole eggs, 1 egg yolk, and 100g of white sugar with a whisk for about 5-6 minutes until the mixture turns pale and thick. When you draw an "8" with the whisk, the pattern should remain visible.
  • Add the cooled coconut milk mixture to the egg mixture and stir until well combined.
  • Cover with plastic wrap and let it ferment for 2 hours. The batter should form large bubbles on the surface, indicating successful fermentation.

Step 4: Baking the Golden Cake

  • After fermentation, whisk the batter again to release the air bubbles and smooth it out.
  • Grease your cake mold with a light layer of oil to prevent sticking, then pour in the prepared batter.
  • Preheat the oven to 170°C on the top and 180°C on the bottom. Once preheated, place the mold on the bottom rack and bake at 180°C for 20 minutes. Then, reduce the top heat to 170°C and bake for another 8-10 minutes.
  • Keep an eye on the cake during baking. If the top starts to brown too quickly, cover it with a layer of foil to prevent burning.

Step 5: Remove from Mold and Serve

  • Once baked, remove the cake from the oven and immediately invert it onto a cooling rack to cool naturally.
  • After it’s completely cooled, gently release the cake from the mold. The golden cake should have a beautiful golden color with the signature shark-fin pattern on top, making it incredibly tempting.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

Nutrition

Calories: 452kcal | Carbohydrates: 66g | Protein: 7g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 190mg | Fiber: 1g | Sugar: 25g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

 

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