BIKA AMBON

 
The appeal of bika ambon on a soft texture and porous with a distinctive scent. Not easy to produce such textures. But do not worry, this one is more practical to make and it's guaranteed to remain delicious tease.
MATERIALS:

    * Walnuts pieces for sprinkling
Prickly dough:

    * 1 tablespoon flour
    * 1 tablespoon granulated sugar
    * 1 tablespoon instant yeast
    * 60 ml of warm water
Basic dough:

    * 400 ml coconut milk from 2 coconuts
    * 20 lime leaves
    * 6 pieces of pandan leaves, cut into pieces
    * 2-3 stalks lemongrass and white parts, crushed.
    * 1/2 tsp salt
    * 10 egg yolks
    * 250 grams of granulated sugar
    * 150 grams of starch
    * 30-50 ml of water, pandan leaf suji
HOW TO MAKE A MINI BIKA AMBON:

   A. Starter dough: Mix flour, sugar and instant yeast in the container. Enter the warm water, stir until well blended, allow for approximately 15 minutes.
   2. Basic dough: Put the coconut milk, lime leaves, pandan leaves, lemongrass and salt in a saucepan. Cook over medium heat until a areh by about 300 ml, filtered waste pulp and set aside.
   3. Beat the egg yolks with sugar until bubbly and thickened, enter areh / coconut milk, flour, dough starter and water-pandan leaf suji. Stir by hand, as he patted the dough until it feels light. Set aside for about 2-3 hours until the dough expands.
   4. Preheat the oven to heat until it reaches a temperature below 250 degrees C. Grease a bowl mold oval or round shape approximately 60-75 ml volume with cooking oil, heat in oven until sizzling when drops of water. Enter the 3-4 tablespoons of batter into the bowl mold.
   5. Enter the molds containing the dough into the oven, leave oven door ajar. Bake for 40 minutes or until surface of dough with holes, turn the heat down. Remove cake from oven, sprinkle surface with walnut, continue baking until the fire on the cake surface yellow-brown (approximately 5-10 minutes). Remove cake from oven, let cool, remove cake from the mold.