Kuih Bingka Ambon

Kue bika Ambon is a cake from Medan, non Ambon. It's made alongside tapioca starch, eggs as well as kokosnoot milk. Aka kuih bingka Ambon as well as kueh bengka Ambon, the Indonesian cake is constitute inwards Malaysia as well as Singapore too. It tastes of caramel as well as kokosnoot milk. The texture is springy as well as softly chewy.

Kue bika Ambon is leavened alongside yeast, which creates honeycombs when the batter is heated. The petty air tunnels are non only pretty to await at. They assistance caramelise the cake, making it deliciously golden brown.

Coconut milk spoils easily, as well as therefore the batter can't live on fermented for besides long. 2½-3 hours would live on virtually right. Longer than that, the kokosnoot milk is no longer fresh. Shorter than that, you'd need to add together to a greater extent than yeast which, if excessive, leaves an unpleasant yeasty gustation inwards the cake.

Coconut milk must live on heated earlier it's added to the batter. The estrus melts the sugar, helps the milk remain fresh, as well as speeds upward the fermentation.

If yous desire a yellowish cake, yous may add together a few drops of yellowish nutrient colouring. Alternatively, purpose eggs that accept brightly coloured yolks (such every bit Seng Choon brand).

The batter must accept lots of bubbles later it's fermented. If yous don't run across any, don't bother baking it.

Traditionally, kuih bingka ambon is made inwards pocket-sized pieces using a brass mould heated over charcoal. I bake mine using the oven, inwards a cake pan.

If the baking temperature is besides low, only about of the eggs would split upward from the tapioca starch, resulting inwards a layer of custard forming on transcend of the cake.

The separated starch sinks to the bottom where it hardens without forming honeycombs and, taking besides long to brown, becomes leathery on the outside. If the estrus is besides high, OTOH, the cake would shrink badly when it's removed from the oven.

Baked at the correct temperature, the cake would accept beautiful honeycombs as well as a soft chewiness from transcend to bottom.

Kuih bingka ubi is real similar to kuih bingka Ambon except it's made alongside grated tapioca instead of tapioca starch as well as it's non leavened.

Much every bit I similar kuih bingka ubi, I mean value kuih bingka Ambon is fifty-fifty nicer because the airy honeycombs let the kokosnoot milk as well as carbohydrate to brownish better. See the golden color on the top, sides as well as bottom of the cake? It's carbohydrate as well as kokosnoot milk caramelized to perfection. If that's non delicious, I don't know what is.

How to construct kuih bingka Ambon

Step-by-step guide

This recipe is dissimilar from other kueh ambon recipes inwards iii ways: it doesn't purpose a starter dough; it uses less yeast; the kokosnoot milk is hot rather than at room temperature when it's added to the batter. The extra estrus speeds upward the fermentation, as well as therefore there's no need for a starter dough or huge sum of yeast.

Aka kuih bingka Ambon as well as kueh bengka Ambon Kuih Bingka Ambon