Bika Ambon, a Legendary Medan Snack That’s a Must-Try
Bika Ambon is a legendary snack typical of Medan that is a must-try for Indonesian culinary lovers. This cake is famous for its soft texture.
Sweets Lover.
Bika Ambon, Medan’s Legendary Snack
Bika Ambon cake is a popular Indonesian culinary specialty in Medan, North Sumatra. This cake is known for its soft, fibrous texture and distinctive pandan aroma. Many tourists visiting Medan make this cake a must-buy souvenir due to its deliciousness and uniqueness.
The process of making Bika Ambon cake requires a special technique to achieve the perfect fibrous texture. The main ingredients used include sago flour, eggs, sugar, coconut milk, and yeast. This combination of ingredients produces just the right amount of sweetness and a fragrant pandan aroma.
This cake is usually sold in squares or rounds, with a golden yellow color. This attractive appearance makes it easily recognizable in the market. Not only is Bika Ambon delicious, but it also possesses artistic value in its preparation, particularly in the formation of its distinctive fibers and pores.
History and Origins of Bika Ambon Cake
Bika Ambon first became known in Medan in the early 20th century. Despite its name, “Ambon,” this cake actually originates from the city. This name is said to be related to traders from Ambon who brought the recipe and technique.
This cake later developed into a culinary icon of Medan, even attracting tourists from various regions in Indonesia. Over time, many flavor variations were added, such as cheese, chocolate, or durian, but the pandan version remains the main favorite.
The history of Bika Ambon is also intertwined with the traditions of the people of North Sumatra. This cake is often served at traditional events, celebrations, and as a souvenir for special guests. This uniqueness makes it more than just a snack, but also an integral part of local culture.
Also Read: Benefits of Yakult Drinks For Daily Digestive Health
How to Make Bika Ambon Cake
The process of making Bika Ambon cake requires precision and patience. First, sago flour is mixed with yeast and warm coconut milk to initiate fermentation. This mixture is left for several hours until bubbles appear and the texture begins to become stringy.
Next, eggs and sugar are beaten until fluffy, then mixed with the fermented sago mixture. This mixture must be stirred using a special technique to ensure the cake’s texture remains light and not dense. The pandan aroma is added at the final stage for a fragrant and fresh aroma.
Finally, the batter is poured into a baking pan and baked in an oven at a specific temperature. Proper baking is crucial to form Bika Ambon’s distinctive fibrous pores. Once cooked, the cake is cooled before being cut and served to maintain its texture.
Tips for Enjoying and Storing Bika Ambon Cake
Bika Ambon cake is best enjoyed fresh. Its soft, fibrous texture is perfect when fresh from the pan. Served with hot tea or coffee, this cake makes an ideal snack.
For storage, Bika Ambon can last for several days at room temperature if tightly wrapped. However, to keep it soft and prevent it from drying out, some people recommend storing it in the refrigerator. When ready to eat, the cake can be returned to room temperature or steamed briefly.
Besides being enjoyed on its own, this cake is also a suitable souvenir or gift. Its attractive appearance and delicious taste make it well-received by family, friends, and colleagues. Therefore, Bika Ambon remains a timeless Indonesian culinary favorite.
Image Source:
- First Image from rajominang.id
- Second Image from tokomesin.com
