Gluten-Free Bika Ambon
Discover the irresistible charm of **Gluten-Free Bika Ambon**, a delightful twist on the traditional Indonesian honeycomb cake. Crafted with a blend of tapioca flour and rice flour, this recipe delivers the cake’s signature chewy texture without any gluten. Coconut milk and turmeric powder infuse the batter with rich, aromatic flavors and a beautiful golden hue, while a meticulously-risen yeast dough creates the characteristic honeycomb-like pattern. Perfectly moist and subtly sweet, this gluten-free treat is ideal for special occasions or an indulgent everyday snack. Serve it warm with a cup of tea or coffee for a slice of Southeast Asian comfort at its finest.
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Recipe Information
Ingredients
- 200 grams Tapioca flour
- 50 grams Rice flour
- 200 grams Granulated sugar
- 400 milliliters Coconut milk
- 7 grams Instant yeast
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 50 grams Butter
- 1 teaspoon Salt
- 100 milliliters Water (warm)
Instructions
In a small bowl, combine the warm water with the instant yeast and 1 tablespoon of the sugar. Stir well and let it sit for about 10 minutes until it becomes frothy.
In a medium saucepan, combine the coconut milk, the remaining sugar, butter, salt, and turmeric powder. Heat the mixture over low heat until the butter is melted and the mixture is smooth. Do not boil. Once done, let it cool to room temperature.
In a large mixing bowl, sift together the tapioca flour, rice flour, and baking powder.
In another bowl, beat the eggs until they become thick and light. Add the cooled coconut milk mixture, vanilla extract, and the yeast mixture to the beaten eggs. Stir well until all is fully incorporated.
Gradually add the wet ingredients to the flour mixture and mix until smooth and no lumps remain.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 90 minutes to 2 hours until it doubles in size.
Preheat the oven to 180°C (350°F). Grease a round cake pan with butter or line it with parchment paper.
Give the risen batter a gentle stir to release some air and transfer it to the prepared cake pan.
Bake in the preheated oven for about 45-60 minutes until the top is golden brown, and a toothpick inserted into the center comes out clean.
Allow the Bika Ambon to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your gluten-free Bika Ambon with a cup of tea or coffee.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 461.5 g | 168% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 236.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 865 mg | 18% | |
*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.
