Orange Mandarin Bika Ambon


  • 1 pack of Pondan Bika ambon 400 gr
  • 6 eggs (3 eggs and 3 egg yolks)
  • 12 grams of instant yeast (in packaging)
  • 50 mL water
  • 25 gr liquide margarine
  • 300 mL thick coconut milk
  • grated lemon skin (to taste)


  • Mandarin orange
  • Red Cherry
  • Mint Leaves


  • Add the instant yeast into 50 mL of water, stir and let stand
  • Beat the eggs at high speed for 8 minutes until fluffy
  • Enter the flour Pondan bika ambon and yeast that has been dissolved into egg whisk, mix evenly with the hands
  • Added grated lemon rind (grab the yellow part)
  • Add thick coconut milk and margarine, stir well and let stand for 1 hour 30 minutes
  • Spread the mold with vegetable oil and heat it on a low heat for 10 minutes
  • Put the dough into the hot mold, wait until the surface is nesting and then back to yellowish
  • Arrange the cake on a serving plate, decorate it with mandarin orange slices, give cherries and mint leaves

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