印尼黄金糕 ~ Bika Ambon / “ Kuih Apom “

 

Bika ambon 是印尼棉兰(Medan ) 的特产蛋糕。Bika Ambon （印尼黄金蛋糕），主要的材料是木薯粉，椰奶，鸡蛋，面粉，糖 & 班兰。蛋糕组织如蜂巢般，吃起来蛮油腻。

 

这个蛋糕第一次吃，蛮好吃的。下次要做班兰和咖啡口味的。。嘻嘻

 

食谱取自 ： 名食谱 ，第82期

印尼黄金糕

材料 (A) :
椰水100ml
面粉 25g
粘米粉  25g
细砂糖 1大匙
即溶酵母  6g

材料 (B) :

浓椰浆头 300ml   **
细砂糖 100g

材料 (C ) :

全蛋 1 粒
鸡蛋黄  7 粒
细砂糖  80g  （ 我放40g ）
木薯粉  200g
盐  1小匙
粟米油 / 溶化牛油  30ml

 

黄金糕面糊做法 ：

1．将所有材料A拌匀，放置一旁待发酵30分钟。

 

                            
                                             ~ 发酵30分钟后的椰水 ~
 

2．锅里加入材料B, 以中火搅煮至砂糖完全融化，离火，备用。

3．搅拌盆里放入鸡蛋黄和砂糖，打法5分钟至松化。

4．加入煮过的浓椰浆头（材料B）拌匀，徐徐加入木薯粉，轻轻搅拌均匀，然后加入发酵椰水（材料A ）. 再加入盐和粟米油搅拌均匀。

5．把混合面糊倒入盆里，用布盖好，待发酵3小时。

 

                                               ~ 发酵3小时后的面糊 ~

 

烘制黄金糕做法 ：

1．把烤箱预热下火170c. 准备一个7寸方形烤盘，涂上少许粟米油，盛入烤箱预热。

2．把面糊轻轻拌匀，筛入烤盘里。盛入预热烤箱，稍微把炉盖打开，以下火烘约1小时至熟透。

3．把炉火转移上火，继续烘约10分钟至表面金黄色。

4．出炉，待冷却后取出。切块，即可食用。

 

** 浓椰浆头

材料：
浓椰浆（新鲜榨出的椰浆 ）600ml

做法 ：

1．将椰浆倒入锅里，以中火煮滚2分钟至泡末升起，离火，稍微待冷却。

2．轻轻把浮在上层的椰浆头盛起，准备使用。

备用：

椰浆头可以准备一些，剩余的可储藏在冰格内以备下回使用。

Bika Ambon is a dessert from Indonesia. Made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk, Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.

The yeast creates bubbles, which gives it a unique spongy texture when it is baked.
Although the name contains the word "Ambon", the name of an island and its largest city, Bika Ambon is widely known as the specialty cake of Medan in North Sumatra and often brought as a gift by those whom visited the city

 

Recipe source : Famous cuisine , No. 82

Bika Ambon / “ Kuih Apom “

Ingredients A :
coconut juice  100ml
plain flour  25g
rice flour  25g
caster sugar  1tbsp
instant dried yeast 6g

Ingredients B :

Santan mata ulo ( santan kepala )  300ml
Caster sugar 100g

 

Ingredients C :

1 whole egg
7 egg yolks
Caster sugar 80g ( I put 40g only )
Tapioca flour 200g
Salt 1tsp
Corn oil / melted butter 30ml

 

To make batter :

1.  Combine all ingredients A , and let it rise for 30minutes .

2. In a small pot , add the ingredients B , heat it up over medium heat and stirring until sugar completely dissolved , remove from heat , keep aside .

3. In a mixing bowl , whisk egg yolks with sugar for 5 minutes until a soft peaks form .

4. Add in cooked “ santan kepala “ ( ingredients B ) , mix well . Gradually add in tapioca flour and mix until well combined , add in fermented coconut juice ( ingredients A ) with salt and corn oil , mix well .

5. Pour mixture into a large bowl , cover with cloth and let it rest and ferment for 3 hours .

 

To bake :
1.  Preheat oven at 170c . Next , preheat a greased 7 inches square baking tin as well .

2. Lightly stir the mixture , and strain it into baking tin . Bake it with bottom heat and leave the oven door slightly open during baking. Bake for 1 hour until cooked through .

3. Turn to top heat , bake for further 10 minutes until surface is golden brown .

4. Remove from oven , let it cool  . Dish out and cut , serve .

 

** To make  “ Santan Mata Ulo “ ( santan kepala )

Ingredients :

600ml thick coconut milk ( freshly pressed from shredded coconut )

 

Method :

1.  Add coconut milk into a pot , bring to boil over medium heat , and let it boil for 2 minutes until bubble rises . Remove from heat  , let it cool .

2. Slowly spoon up the upper layer of the coconut milk ( santan mata ulo ) and it’s ready to use .

 

Note :
You may prepare more of this “santan kepala”  and keep the balance into freezer for your next usage .