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Bika Ambon with Lemongrass and Lime Leaves

Bika Ambon with Lemongrass and Lime Leaves

By OcadoLifePublished on 20 May 2025A bouncy, honeycomb-textured sponge with a distinctive flavour, Bika Ambon with Lemongrass and Lime Leaves is Indonesian chef and writer Petty Elliott’s version of the North Sumatran cake. “It may seem complicated, but it’s really quite easy – it just takes two to three hours to prove the mixture, similar to making bread. Here, I’ve substituted vanilla extract for traditional pandan leaves, which are hard to find in the UK.”
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Time and servings

1 hr 15 minsTotal time
12Servings
20 minsPrep time
55 minsCooking time

Ingredients

  • 1 (7g) sachet fast-action yeast
  • 10g plain flour
  • 175g caster sugar, plus 1 tbsp
  • 250ml coconut cream
  • 6 lime leaves, torn (if using dry leaves, soak in hot water for 5 mins before using)
  • 2 lemongrass stalks, bashed
  • 1 tsp turmeric powder
  • ½ tsp salt
  • 250g cassava flour (or tapioca flour)
  • 10 medium eggs, 2 whole, 8 yolks (freeze the whites for meringues)
  • 1 tbsp vanilla extract
  • 15g butter, melted, plus extra for the tin

Method

  • Step 1

    In a large bowl, combine the yeast, plain flour and 1 tbsp caster sugar with 150ml warm water. Mix well; loosely cover. Set aside for 30 mins.

  • Step 2

    Meanwhile, put the coconut cream in a pan with the lime leaves, lemongrass, turmeric and salt. Add 100ml water, mix well; bring to the boil over a low heat. Remove from the heat; set aside to infuse and cool.

  • Step 3

    Whisk together the cassava or tapioca flour, remaining sugar, eggs and yolks in a clean mixing bowl, until fluffy. Whisk in the vanilla and butter.

  • Step 4

    Strain the coconut mixture through a sieve into the batter; mix well with a spatula. Stir in the yeast mixture until incorporated and smooth. Strain into a clean bowl. Cover; leave to ferment in a warm place (37-40°C) for 2 hrs, until full of little bubbles – if it isn’t warm and bubbly enough the bake may not be as holey but it’ll still be delicious.

  • Step 5

    Preheat the oven to 200°C/180°C fan/gas 6. Grease and line the base of a 20 cm square tin with baking paper. Pop in the oven for 10 mins.

  • Step 6

    Remove the hot tin from the oven, pour in the bubbly mixture; bake for 45 mins or until golden. Cool in the tin, then turn out, slice and serve.