Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, indonesian honey comb cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Indonesian Honey Comb Cake is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Indonesian Honey Comb Cake is something that I have loved my whole life.
Bika Ambon (Indonesian Honeycomb Cake) is an Indonesian dessert that is normally found in local markets. Despite its name, Ambon, it didn't originate in Ambon, an island located in the East or a city in Maluku island. Bika Ambon originated in Medan in North Sumatra, an island located in the West.
To begin with this particular recipe, we must first prepare a few components. You can have indonesian honey comb cake using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Indonesian Honey Comb Cake:
- Get 400 grams sugar, I used 300grams
- Get 300 grams boiling water
- Get 5 kaffir lime leaves
- Take 5 pandan leaves cut into 7 cm length
- Prepare 5 eggs
- Make ready 120 grams plain flour
- Prepare 150 ml condensed milk
- Prepare 150 grams margarine, melted(i used butter)
- Prepare 1 tbsp baking soda
Pour the batter in to the hot pan. Malaysian Honeycomb Cake is similar to the Indonesian Bika Ambon but the Malaysian recipe calls for the sugar to be caramelized first, giving it a darker color. The cake is sweet with a hint of bitterness from the caramel. That's one of the reasons I like this honeycomb cake so much.
Instructions to make Indonesian Honey Comb Cake:
- On low heat, make the caramel by cooking the sugar until golden brown. Turn off the heat. Add pandan leaves and kaffir lime leaves and slowly add boiling water. Careful with the splatter. Turn on the heat and boil until sugar completely melts. Smells nice and strong while the colours darkened at this stage. Set aside until cool
- Strain and measure the caramel to go up to 400ml, add ina water if necessary.
- Beat eggs with a whisk until frothy. add the flour and caramel syrup alternatively.. - Gradually add in condensed milk and mix well. Add melted butter. Mix well. Add baking soda through a strainer and mix well.
- Pour into a tube pan that’s the batter well and looked with flour. The batter may not look homogeneous but it’s ok.. - Bake in preheated oven for about 45 minutes. Top of cake will go glossy dark brown. Cool completely before serving.
The cake that we call Bikang or Bingka Ambon in Indonesia, is a honeycomb cake. A variety of Honeycomb cakes, baked and steamed, are traditional snacks in China, Vietnam, Thailand, Malaysia and Indonesia. In Indonesia, we know at least two baked varieties, i.e Bikang Ambon and Kueh Sarang Semut. In China the steamed version: Pak… Malaysian honeycomb cake has a sister - who is Vietnamese honeycomb cake - click the link for the recipe if you fancy another 'fun cake of the week' recipe. The most significant difference between the Malaysian and the Vietnamese honeycomb cake is that while the Vietnamese cake has a coconut-y flavour, the Malaysian one has a more toffee and caramel-y taste, due to the sweetened.
So that is going to wrap it up for this exceptional food indonesian honey comb cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
