By chance I bumped into this Malay Blog and found this recipe. I don't understand Malay so I get my sister's domestic helper to translate the recipe. However she don't really understand some of the ingredients and steps so I just agak-agak and draft out the recipe. As I didn't prove the batter long enough so my Ambon only has 3/4 of honeycomb on it and I baked it at too high temperature. This Ambon is kind of difference from those I tried. Ambon is heavy, has a strong taste of flour and egg. Whereas this is soft and has a nice scent of lime leaf and orange rind. :)
13 comments:
Hi! The cake is quite new for me. I've never seen it before. I shall try it one day. Thanks for sharing!
Hi kitchen corner,
This is a Malay kueh. If you are going to try it, take note of the proving process. Batter has to be prove more than 3hrs until the batter stop rising and bubbles form on the surface. This will give Ambon a beautiful honeycomb. Which I didn't get the result. I proved it for only 2 1/2hrs. Hope this will help you.
Happy Flour, this bika ambon looks interesting, do you mind sharing the translated recipe.
I am going to try it during the week ends
Hi cindi,
I am not sure whether my recipe is translated correctly. Sorry.
Happy flour,
It is alright, sorry for bothering you.
Are you referring to Kek Karamel / Kek Sarang Semut in the Malay website? If yes, then I think I am able to translate it.
Hi cindi,
This is the web address, http://resep.dekap.com/bikaambon.php
Happy Flour,
Thanks a million, I think I can make out the ingredients and steps. Anyway I can confirm the translation with one of my workers at my working place..lol. Thanks for your help. Will tell you the result once I have made it.
Hi,
Did u let the coconut milk cold first n then add the tepung sagu ? or add tepung sagu while the coconut milk still hot ?
i understand the recipe cause i m Indonesian.But confuse with step no.2.Thx.
Hi anonymous,
Let the coconut milk cool first then add the flour.
Hi,
Did u use fresh coconut or instant coconut for this recipe ? thx
Jenny
Hi Jenny,
Both also can be used.
Hi Happy Flour
Need to find out what do you mean by "proved it for only 2 1/2hrs" for your ambon recipe.
Your help is greatly appreciated.
Please drop me an email at: rmarylee@yahoo.com.
I am now in Canada, used to live in Singapore.
Apple
Hi Apple,
You have to prove the batter for at least 3hrs until the batter stop rising and bubbles form on the surface. This will give Ambon a beautiful honeycomb.
Post a Comment