Low Fat Bika Ambon
Discover the luscious charm of *Low Fat Bika Ambon*, a lighter twist on Indonesia’s beloved honeycomb cake. This low-fat version retains the traditional spongy texture and delightfully chewy layers of the original, thanks to a perfect blend of rice flour, tapioca starch, and gently fermented yeast. Enhanced with aromatic pandan leaves and a hint of turmeric for its signature golden hue, this guilt-free treat features a mixture of regular and low-fat coconut milk, ensuring a rich flavor minus the heavy fats. With just 30 minutes of prep and a warm oven to weave its magic, this cake is perfect for sharing. Serve slices of this fragrant delight alongside tea or coffee to recreate an authentic, yet healthier, Indonesian dessert experience.
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Recipe Information
Ingredients
- 130 grams Rice flour
- 30 grams Tapioca starch
- 1 teaspoon Active dry yeast
- 60 milliliters Warm water
- 200 milliliters Coconut milk
- 100 milliliters Low-fat coconut milk
- 140 grams Sugar
- 0.5 teaspoon Turmeric powder
- 2 whole Pandan leaves
- 5 whole Eggs
- 0.5 teaspoon Salt
Instructions
Mix the active dry yeast with warm water in a small bowl and let it sit for about 10 minutes until it becomes frothy.
In a saucepan, combine coconut milk, low-fat coconut milk, sugar, turmeric powder, and pandan leaves. Heat over low heat until the sugar is dissolved and the mixture is warm. Remove the pandan leaves and let it cool to room temperature.
In a large mixing bowl, beat the eggs until they are frothy. Gradually add the sugar and mix well.
Stir in the yeast mixture into the egg mixture, then add the rice flour, tapioca starch, and salt. Mix thoroughly until a smooth batter forms.
Slowly add the cooled coconut milk mixture into the batter while stirring gently to ensure there are no lumps.
Cover the bowl with a clean cloth and let the batter rest for 3 hours in a warm place, allowing it to ferment.
Preheat your oven to 170°C (340°F) and prepare a cake pan by greasing it lightly with oil or cooking spray.
Stir the batter gently to release any trapped air bubbles and pour it into the prepared cake pan.
Bake the cake for about 40 to 50 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your low-fat Bika Ambon with tea or coffee for an authentic Indonesian experience.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 155.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 736 mg | 16% | |
*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.
