• Add yeast and warm water into a bowl and stir until the yeast dissolves. 
  
  
• Cover using plastic wrap and let stand for 15 minutes until the yeast expands to twice the volume or foams.

• Using a medium sized saucepan, cook the coconut milk with water, sugar salt, turmeric powder, lemongrass and kaffir lime leaves until it comes to a boil.

• Once it boils, take it off the heat. Let it cool to room temperature, and strain it.

• Prepare a medium sized bowl. Add in the flour, and tapioca flour. Slowly pour the cooled coconut milk while stirring until there are no lumps of flour.

• Add the eggs and margarine, stir until evenly distributed.

• Then add the yeast, and stir again until evenly distributed. Cover using plastic wrapping, and let stand for 30 minutes until the dough rises.

Make sure the instant yeast is still active, otherwise the cake won’t rise.

• Prepare a Bika Ambon mold with the capacity of 75 grams. Then heat it until it's really hot. Once it is well heated, reduce the heat.

• Pour about 75 ml of the Bika Ambon batter. Cook the Bika Ambon until the sides are golden brown and cooked. Then remove and set aside.

When baking Bika Ambon, avoid placing the mold directly over high heat because it usually burns quickly.