Recently, a cousin from the city of Medan came for a visit and gave me a box of one of my favorite Asian cakes, Kueh Bika Ambon.
For those who are still a virgin to the world of Bika Ambon, it is a baked leavened cake-batter that is made with coconut milk, eggs, tapioca flour, yeast, and flavored with sugar and pandan leaves. It is often called Honeycomb Cake, for the texture look of the inside of the cake resembles just that.
Golden in color, slightly oily to the touch, delicate bouncy chewiness in texture, and coconut custard-like in tropical sweetness, this cake is originated from Kota Medan, in the north of Sumatra Island.
It is by far one of the best cakes ever invented in South East Asia. I reckon it has a Dutch influence due to its baking technique, which is understandable, judging from the three hundred fifty over years of colonialism under them.
If you have yet to taste this Indonesian cake, I’d recommend you to have it on your list for things-to-eat from around the world. And if you’d like to have a go at baking it yourself, you may go online to try out the many versions of the original recipe.
Here’s one by food blogger Kitchen Tigress.
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