Dairy-Free Bika Ambon
Indulge in the delightful flavors of Dairy-Free Bika Ambon, a healthier twist on the classic Indonesian honeycomb cake! This recipe is a must-try for those seeking a gluten-free and dairy-free treat, thanks to the perfect blend of tapioca and rice flours, creamy coconut milk, and aromatic turmeric. The secret lies in the fermentation process, which gives the cake its signature chewy texture and mesmerizing honeycomb-like interior. Naturally sweetened with palm sugar and accented with a hint of vanilla, this baked masterpiece offers a harmonious balance of sweetness and fragrance. Ideal for special occasions or as a show-stopping snack, Dairy-Free Bika Ambon is a light yet satisfying dessert that’s sure to impress. Serve it warm or at room temperature for a treat that’s as visually stunning as it is delicious. Keywords: Dairy-Free Bika Ambon, Indonesian honeycomb cake, gluten-free dessert, coconut milk cake, palm sugar dessert.
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Recipe Information
Ingredients
- 250 grams tapioca flour
- 100 grams rice flour
- 400 milliliters coconut milk
- 1 teaspoon turmeric powder
- 150 grams palm sugar
- 1 teaspoon instant yeast
- 100 milliliters warm water
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2 tablespoons oil
Instructions
In a small bowl, dissolve palm sugar in warm water. Stir in the instant yeast and let it sit for about 10 minutes until bubbly.
In a separate large mixing bowl, combine tapioca flour, rice flour, turmeric powder, and salt.
Pour the yeast mixture into the dry ingredients and mix well to combine.
In a separate bowl, lightly beat the egg yolks. Add coconut milk, vanilla extract, and oil, stirring until well mixed.
Gradually add the wet ingredients into the flour mixture, whisking continuously to form a smooth, lump-free batter.
Cover the batter with a clean cloth and let it sit in a warm place for 90 minutes to allow the yeast to work. The batter should develop bubbles and thicken slightly.
Preheat your oven to 160°C (320°F) and grease a 9-inch round cake pan with oil.
Pour the fermented batter into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 45 to 60 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully transfer the cake to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 922 mg | 308% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 493.4 g | 179% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 187.5 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2658 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
