Bika Ambon Panggang / Kuih Bingka (with honeycomb texture)

Bika Ambon Panggang / Kuih Bingka (with honeycomb texture)

Course: Dessert, Kue
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 50 minutes
Resting the batter: 5 hours
Total Time: 1 hour 10 minutes
Servings: 7 inch square cake
Author: Marvellina
Learn how to make squishy and rich Bika Ambon or Kuih Bingka with this easy, no fuss recipe that gives you amazing honeycomb texture.
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Prepare the cake batter:

  • Place the coconut cream, salt, sugar, turmeric powder, kaffir lime leaves in a sauce pan. Cook on low heat for about 20 minutes but do not let the coconut milk to boil. Remove from the heat and discard the leaves after that and make sure the mixture is warm and not hot (we don't want to kill the yeast later)
  • Use a hand mixer or a stand mixer with a paddle attachment to beat the eggs until foamy. Gradually add in tapioca flour, yeast, and the coconut cream mixture  you prepared above until combined (make sure it's not hot and only warm)

Let the batter rest:

  • Cover with a plastic wrap and let it sit at a warm place for 5 hours. Since it is winter here when I made this, I use my oven "breadproof" function and let the batter sit in there. I used to do only 3 hours but with 5 hours, the flavor is even better and the honeycomb texture is much nicer too
  • The batter will have lots of bubbles because of the yeast

Bake the cake:

  • Preheat your oven to 330 F (bottom heat only). I use a 20 x 10 x 6 cm loaf pan so that the cake is a bit "higher". You can use 7 x 7 inch square pan. Brush the pan with some oil and then line with parchment paper on the bottom. The oil helps to keep the paper in place. 
  • Give your batter a gentle stir as the tapioca flour tend to settle at the bottom. Pour the batter inside the pan and place it at the bottom of the rack and bake for 35 minutes and then increase the temperature to 350 F (both bottom and top heat) and move the pan to the middle (3rd rack from the top) and bake for another 15 minutes or until toothpick inserted into the middle of the cake comes out clean and the cake doesn't jiggle anymore in the middle. The top should be golden brown
  • Remove from the oven and let it sit for 10 minutes before removing the cake from the pan. Loosen the four sides of the cake with a knife and then remove the cake from the pan and let it cool down completely on the cooling rack before slicing


Serving: 16g