Bika

Bika, or kue bika, is a traditional sponge cake from Indonesia, most closely associated with Medan in North Sumatra. It is widely known as bika ambon, a name that references Ambon Island, though the exact origins are debated and the cake has since become popular beyond Medan.

Bika's signature is a honeycomb crumb: large, irregular holes throughout a pale, springy interior and a thin, caramel-colored crust. The batter typically combines eggs, sugar, coconut milk, and a mixture of flours (often wheat flour with a portion of tapioca flour or sago). The batter is lightly fermented with yeast, and the air bubbles that develop are preserved during baking, producing the distinctive texture. The cake is usually baked in shallow molds to encourage the even formation of holes and a golden exterior.

Flavor variants include pandan, vanilla, durian, or cheese (keju); some versions add grated coconut or palm sugar for depth.

In common usage, bika is sold in markets and bakeries across Indonesia, Malaysia, and Singapore. It is enjoyed as a snack or dessert, typically served at room temperature with tea or coffee, and is sometimes prepared for celebrations or festive occasions.