Bika Ambon Economical
Ingredients
100 gr of starch (I use sago flour)
50 gr medium protein flour
100 gr sugar
2 eggs, shake off
1 tbsp margarine, melt
200 ml of coconut milk (65ml kara + water), boiled with lemongrass, lime leaves
1/4 tsp vanilli powder and salt
A few drops of yellow dye (optional, pake turmeric powder can jg
Material:
50 ml warm water nails
1 tsp sugar
1 tsp of instant yeast
Step
Boil coconut milk, lemongrass (lemongrass), and lime leaves until boiling. (Can also added pandan leaves). If using turmeric powder, mix at this stage (boiled). After boiling, turn off the heat, strain, and chill.
Mix all ingredients, mix well, let stand until foaming (about 10 minutes)
Mix starch flour or sago flour, wheat flour, granulated sugar, salt, and vanilli powder. Stir well. Add the ingredients and coconut milk that has been boiled half of it first. Stir well using whisker until smooth. Add eggs and coconut milk, and yellow dye (if used). Stir well. Enter liquid margarine, stir until well blended and slippery
Let stand dough for one hour with cloth covered.
After an hour, the dough looks fluffy and bubbly. Stir well.
Pour the batter into a baking dish or pre-heated steamed cup cookie / muffin cup. (Heat a thick teflon / happy call with a baking sheet until it's really hot with a small flame Do not forget to brush the pan with margarine). Pour batter as high as 3/4 pan. Bake about 45 minutes / until cooked, do not close.
After the dough begins to harden, just closed about 3-5 minutes. Immediately remove. Remove from baking sheet, chill.
Cut bika ambon.
Bika ambon ready to serve.
Can also be made small. (I use a steamed spoon mold without a hole)
