When my Mum brought back some Kuih Bingka Ambon from Singapore, I was ready for more after finishing off the first batch and there’s no place insight to get them here, where I live. Kuih Ambon is also known as the Honeycomb Ambon cake as it’s texture resembles that of a honeycomb. The cake originates from Medan, North of Sumatra.
I didn’t exactly feel that it was going to be very difficult to make this cake and decided to give it a try. The recipe is adapted from Tina’s Kitchen I loved her idea of using just egg yolks to make the colour much more yellow and intensive.
- 150g tapioca flour
- ¼ tsp salt
- 1 tsp dry yeast
- 5 egg yolks
- 300 ml coconut milk
- 150 g sugar
- 20 g pandan leaves to make 1 tsp pandan juice or 2 drops pandan oil
- 1 stalk lemongrass (cut thumb size) optional
- Whisk flour, yeast, salt and egg yolks together
- Heat Coconut milk with sugar and lemongrass until all sugar is melted. Do not let it boil. The mixture should be just lukewarm, before taking the next step. Remove lemongrass stalks.
- Mix coconut milk mixture together with the flour mixture. Whisk and blend in nicely until the mixture is bubbly.
- Leave aside to stand, covered, for about 3 hours (mixture should be very bubbly)
- Heat oven to 200°C (top-bottom heat, refrain from using the fan in a convection oven)
- Line the cake pan, then pour the mixture into this. Bake for 40-50 mins at 180°C (lower the heat) in the second last bottom shelf until the top is golden brown
- Switch off the oven, leave the cake in the oven for another 10 mins to prevent it from falling together.
- Remove the cake from the oven, cool in a rack.
- Only after it is completely cool, remove the lining.
- Tastes best fresh :-)
Many recipes in the net suggest baking first at 180°, bottom heat, bottom shelf and after about 35 mins when the cake doesn’t jiggle anymore, moving the cake to the middle shelf and switching on the top heat. Mine worked fine without these steps.