Where to get Indonesian Honeycomb (bika ambon) cake?
After spending a year in S.E.A I am totally addicted to Indonesian honeycomb cake. Desperate to find some, I visited Sampang Asia and found a box mix - it was a total disaster. Maybe there's something wrong in the translation, so I went online searching for recipes...I did find a couple but the temperature was all screwy and weird (it says to bake the cake at 70 Celsius, which is about 170 Farenheit!!!...and then to switch to "grill" function on the oven...and I have no idea what that means!)
Long story short, I've completely given up on making this cake from scratch and just need to have some. NOW.
Simpang Asia, amazingly, doesn't have it. They said the cake was too complicated to make!
If you go to Montery Park, in front of the Hongkong Market on Garfield there is a plaza four builidngs down after Cacory restaurant called Sam's Nutrition; they sell Indo food. That place is an Indo market and sell that cake and other Indo stuff. They close on Sat but open on Sunday.
I think I've seen this at the Pondok Kaki Lima weekly food faire at the Duarte Inn. I know I've had it a few times when my parents have brought it home. Also, the Vietnamese makes something similar, but it's green in color. I've seen these at food-to-go places. Not the same as Bika Ambon though.
Here's a more detailed description of what Pondok Kaki Lima is:
this reply comes really late but if you're still looking for honeycomb cake (the caramel type, not the coconut milk type), this is a fairly easy recipe.. just made it yesterday :)
90g sugar > Melt in a small pot over stove till sugar is golden / rich brown (caramelised)
Add 70g water carefully (it'll steam up / bubble quite violently) and stir with metal spoon to mix caramel & water thoroughly. Remove from stove and stir in 27g butter.
Beat 2 eggs well. Add 70g condensed milk (e.g. Nestle La Lechera or Carnation - this might need to be bought from the Indo market). Sift 60g plain flour and 1 & 4/5 tsp baking soda and fold in to the egg mixture.
Add the caramel mixture into the egg mixture and bake at 350F for 45 min - 1 hour or until the skewer comes out clean (depending on the size of the tin you bake it in). It rises a fair bit so you probably don't want to fill more than half the tin else it'll bubble over.