Bika Ambon

A porous, honeycomb-textured cake from Medan made with tapioca, coconut milk, and pandan, springy and aromatic.

Ingredients

• 400g beef shin
• 400g fried shallot crackers (krupuk)
• 2 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1/4 cup neutral vegetable oil
• 2 chayote, chopped
• a handful of fresh kaffir lime leaves, chopped
• sambal, for serving
• 500ml water
• a pinch of ground turmeric
• 1 cup long beans, sliced

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the jasmine rice and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the lime wedges with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with cilantro or a dusting of crispy fried shallots.

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