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Bika Ambon has an interesting history and is closely related to the cultural blend and trade history in the archipelago. Although there is no definite consensus on its origins, this cake is believed to have existed since the Dutch colonial era in Indonesia. The name “Ambon” in Bika Ambon may refer to the historical connection with Ambon Island, which at that time was a center of spice trade and an important trading hub in eastern Indonesia.
Bika Ambon is made from main ingredients such as wheat flour, sugar, eggs, coconut milk, and yeast. Pondan provides a premixed Bika Ambon flour that already contains instant yeast, making the preparation more practical and easier. The combination of these ingredients gives it a unique texture—hollow and soft—along with a distinct aroma. The process of making it involves fermenting the dough with yeast, which gives the cake its signature holey texture.
Although Bika Ambon does not come from Ambon, this cake has become one of Indonesia’s most popular traditional cakes across the country. In its native area in North Sumatra, this cake is often a popular souvenir from Medan that tourists hunt for. Additionally, Bika Ambon has also undergone variations in added ingredients such as pandan, cheese, or chocolate, according to the tastes and preferences of people in different regions in Indonesia.
Bika Ambon is an interesting example of how culture and cuisine can evolve and change over time. Although its name contains the word “Ambon,” this cake has actually become part of Indonesia’s rich culinary heritage that has spread across various parts of the country. With its delicious taste and unique texture, Bika Ambon continues to tempt the taste buds of cake lovers throughout Indonesia, becoming evidence of the richness of Indonesia’s culinary legacy.
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