How to Perfect Your Bika Ambon at Home with Holland Bakery Flair

How to Perfect Your Bika Ambon at Home with Holland Bakery Flair

Bika Ambon, a beloved Indonesian steamed cake layered with rich coconut and palm sugar, is a culinary treasure that bridges tradition and modern flair. Known for its spongy texture, aromatic sweetness, and delicate layers, this dessert has gained a cult following, especially after its popularization by the iconic Holland Bakery in Medan. If you’ve ever marveled at the perfect balance of flavors and textures in Holland Bakery’s Bika Ambon and wondered how to recreate it at home, you’re in the right place. Here’s how to elevate your homemade version with the same holland bakery flair that makes this dessert a household favorite.

Understanding Bika Ambon: The Holland Bakery Secret

Before diving into the recipe, it’s essential to understand why Bika Ambon from Holland Bakery stands out. The bakery, established in 1917, is famed for its unwavering commitment to quality and tradition. Their Bika Ambon is a symphony of ingredients: aged coconut, premium palm sugar, and a precise fermentation process for the batter. The key to replicating their magic at home lies in mastering three elements: quality ingredients, fermentation technique, and baking consistency.

Holland Bakery’s version uses a 24-hour fermented batter, which gives the cake its signature lightness. The layers of coconut and palm sugar are applied in a rhythmic, almost dance-like motion, ensuring even distribution. For home bakers, these techniques might seem daunting, but with patience and attention to detail, you can achieve that holland bakery flair in your own kitchen.

Ingredients: Quality Over Quantity

Start with the best ingredients available. Here’s what you’ll need for a 6-inch cake:

Coconut (800g): Use fresh, mature coconut. Holland Bakery recommends aged coconut for a deeper flavor.
Palm Sugar (200g): Opt for high-quality, unrefined palm sugar. Grated and filtered palm sugar syrup is ideal.
Tapioca Flour (150g): This gives the cake its chewy texture.
Custard Powder (20g): For the fragrant, slightly tangy custard flavor.
Butter (50g): Adds richness and moisture.
Egg Yolks (4): For a golden hue and tender crumb.
Baking Powder (1 tsp): Helps the cake rise evenly.

Pro Tip: Holland Bakery’s secret lies in the balance of dry and wet ingredients. Measure everything precisely, and don’t skip the fermentation step—it’s what differentiates a good Bika Ambon from a great one.

Step-by-Step Recipe: Baking Like a Holland Bakery Pro

Ferment the Batter
Whisk egg yolks, custard powder, and tapioca flour until smooth.
Add grated coconut, butter, and baking powder. Mix until the batter is free of lumps.
Cover and let it ferment at room temperature for 24 hours. The fermentation process develops the cake’s signature aroma and soft texture.

Holland Bakery Trick: If your kitchen is cold, place the batter in a warm spot (like an oven with the light on) to speed up fermentation.

Prepare the Coconut and Palm Sugar Layers
While the batter ferments, grate and strain coconut to extract its milk.
Simmer palm sugar with a splash of water until it dissolves into a syrup. Mix this with the coconut milk to create a sweet, fragrant syrup.

Layering the Magic
Grease a 6-inch cake pan thoroughly.
Pour a thin layer of batter into the pan, followed by a drizzle of coconut-sugar syrup. Repeat this process, alternating layers until the pan is full.

Holland Bakery Secret: Each layer should be extra thin—think of it as building a “layered masterpiece.” The more layers you create, the closer you’ll get to their signature texture.

Steaming to Perfection
Steam the cake over medium heat for 1 hour and 30 minutes. Cover the pan with parchment paper to prevent condensation from dripping.
Let it rest for 10 minutes before slicing.

Holland Bakery Flair: Presentation and Serving

Even the best Bika Ambon can fall flat if presented poorly. Holland Bakery’s version is a visual delight, with a glossy sheen and golden-brown top. Here’s how to achieve the same:

Glossy Finish: Brush the top with a light layer of melted butter before serving.
Slicing Technique: Use a hot, dry knife to prevent sticking.
Serving Suggestions: Serve at room temperature with a scoop of es krim coklat (chocolate ice cream) for a modern twist.

Pro Tip: Holland Bakery’s staff often suggests pairing Bika Ambon with strong black tea or coffee to cut through the sweetness.

Common Mistakes to Avoid

Skipping Fermentation: This is the most critical step. A rushed batter will result in a dense, dry cake.
Overfilling Layers: Too much syrup will make the cake soggy. Use a dropper for precision.
Opening the Steamer Too Soon: Let the cake rest after steaming to avoid collapsing.

Final Thoughts: Baking with Passion

Recreating Holland Bakery’s Bika Ambon at home is not just about following a recipe—it’s about embracing a tradition that has been perfected over generations. The holland bakery flair you achieve will depend not only on technique but also on passion. Take your time, experiment with layering, and don’t be afraid to infuse your own creativity.

Whether you’re a seasoned home baker or a curious foodie, mastering this dessert is a journey worth savoring. So grab your ingredients, fire up your stove, and let the aroma of coconut and palm sugar fill your kitchen. With these tips, you’re one step closer to crafting a Bika Ambon that even Holland Bakery would be proud of.

What’s your favorite way to enjoy Bika Ambon? Share your stories in the comments below and inspire fellow bakers!