Bika ambon (a.k.a. the world's squishiest cake)
Cakes
This north Sumatran speciality, which has the flavor of egg custard and the form of a spongy, bouncy, resilient cake, is relative (but not a twin) of Malaysian kek sarang semut (known in English as honeycomb cake, beehive cake, and ant's nest cake), Chinese white sugar steamed cake, and Vietnamese pandan honeycomb cake. <br /> <br />Its taste and texture, as Amanda and Merrill put it, are "as if cannelés and crumpets had a destination wedding in Asia." It's eggy like challah, and when you add cinnamon and vanilla to the batter, it's as if you turned that challah into French toast, then concentrated that flavor into a soft yet elastic cake. <br /> <br />The recipe is slightly adapted from <a href="http://drgoodbaker.blogspot.com/">Dr. Good Baker</a href>.
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