Bika Ambon

Bika Ambon
Category: Cakes



Ingredients
Mixture I

200 ml cold water
1tablespoon instant yeast
3 Tablespoons white sugar
200 g glutinous rice flour (ketan)

Mixture II

600 ml Santan (coconut milk), boiled with 10 pieces of jeruk purut (kaffir lime leaves), boil until oily. Cool
20 egg yolks
10 egg whites
800 g white sugar
400 g glutinous rice flour (ketan)
A little vegetable oil


Prepare Mixture I -
1. Take 5o ml water, add the yeast and i tablespoon of sugar. Mix in 50 g of the glutinous rice flour, stir and leave to stand until foamy bubbles form on the surface
2. Add another 50 ml water i tablespoon of sugar and 50g of the glutinous rice flour, mix thoroughly and leave to stand for approximately 30-45 minutes
3. Repeat the last step another two times

Prepare Mixture II -

• Beat the egg yolks and egg whites for 10 minutes until thick and fluffy.
  
• Add the glutinous rice flour and Mixture I
  
• Mix thoroughly then add the santan (coconut milk)
  
• Leave in a warm place to rise for about 3 1/2 hours until foamy
  
• Place sand on an oven tray and heat in the oven at a 180 ° Celsius together with
  a springform which has been greased
  
• When the springform is heated take out of the oven and pour the cake mixture into
  the baking form
  
• Place into the oven leaving the oven door ajar
  
• When little holes form on top of the cake place a lid on top of the springform
  
• When the cake is almost done turn on the top grill and take off the lid. Leaving
  the door ajar grill the cake until a golden brown on top
  
• Bake for another 20 minutes with the door closed.
  

Lemongrass Jello with Mixed Assorted Fruits and Lime Sorbet

Chez é-sham...e-Zine® [Vol:9~Dec:04]

"For People Who Make Mistakes and Willing To Learn" ...

Ingredients

Lemongrass Jello
1 ltr : water
180g : sugar
40g : screwpine ( pandan) leaves
50g : lemongrass
3 : pomelo leaves
7g : gelatine powder (mixed with 25g sugar)
5g : kiwi fruit, peeled and diced
5g : strawberries, hulled and diced
5g : mint leaves
5g : barley
5g : dried sea olive jelly
5g : black grass jelly
1 scoop : lime sorbet

Garnish
5g : crushed peanuts
Black sesame seeds
Mint leaves


Preparation

Method

1. Prepare lemongrass jello. Place water, sugar, screwpine leaves, lemongrass and pomelo leaves in a saucepan and bring to the boil for 30 minutes. Strain and mix in gelatine powder. Leave at room temperature to set then chill in the refrigerator.

2. Combine lemongrass jello with kiwi fruit, strawberry, mint leaves, barley, dried sea olive jelly and black grass jelly and spoon into a tall glass and top with a scoop of lime sorbet.

3. Garnish with crushed peanuts, black sesame seeds and mint leaves.