RRI.CO.ID, Jakarta – Behind the fragrant aroma of coconut milk and its signature honeycomb-like texture, Bika Ambon carries a long story that is just as rich as its taste. This traditional cake from Medan is not merely a souvenir, but also a culinary identity layered with history, cultural interpretations, and narratives that often spark curiosity.

Bika Ambon is known for its distinctive small air pockets inside the cake, formed through a lengthy cooking process. The batter, made from tapioca flour, eggs, sugar, and coconut milk, must be cooked for around 12 hours to achieve its characteristic chewy yet soft texture. Once finished, the cake typically stays in its best condition for about four days before it begins to harden.

In its place of origin, Medan, Bika Ambon has become a culinary icon deeply embedded in daily life. In the Mojopahit Street area of Medan Petisah, rows of shops produce and sell this cake, with output reaching thousands of packages per day, especially during festive seasons.

However, despite its popularity, the name “Bika Ambon” often causes confusion, as many people mistakenly assume it originates from Ambon in Maluku, whereas it actually comes from Medan. This misconception has even led netizens to jokingly refer to it as a culinary “prank” due to its misleading name.

Several historical versions attempt to explain its origin. Cultural expert M. Muhar Omtatok suggests that Bika Ambon was inspired by bingka, later modified with the addition of palm sap (nira or tuak enau), which created its distinctive porous texture. Another version claims that “Ambon” comes from the abbreviation “Amplas Kebon,” an area in Medan where the cake was first sold.

There is also a narrative suggesting that “Ambon” may refer to a local term meaning “soft,” although the usage of the word has become rare in modern times. Another account links the spread of the cake to population movements during the Dutch colonial era, when similar cakes became known in various regions across the archipelago.

Interestingly, historical traces of Bika Ambon appear in old archives. A 1933 advertisement in a Dutch-language newspaper in Semarang mentioned “bikang ambon,” while an even earlier record from 1896 appeared in Batavia (now Jakarta). This indicates that the cake has long been part of Indonesia’s culinary journey and historical record.

Today, Bika Ambon is not only a signature delicacy of Medan but also a symbol of how food can carry layered stories—ranging from traditional kitchens and cultural blending to modern digital-era debates. In every slice, there is sweetness, the aroma of coconut milk, and a trace of history that continues to live on within society.