Low Sodium Bika Ambon
Discover the delightful world of Indonesian desserts with this Low Sodium Bika Ambon recipe—an irresistible twist on the iconic honeycomb cake. Bursting with rich coconut flavor, a touch of turmeric lends its signature golden hue while tapioca flour ensures the cake's trademark soft, bouncy texture. Designed for those seeking a low-sodium treat, this indulgent yet light dessert uses simple ingredients like eggs, granulated sugar, and yeast to create a stunning, airy structure. Perfect for gatherings or teatime, each bite offers a delightful blend of sweetness and warmth. With easy-to-follow instructions and no compromise on taste, this healthier variation of Bika Ambon is a must-try for dessert lovers. Bake this golden beauty today and enjoy its intensely satisfying, melt-in-your-mouth goodness!
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Recipe Information
Ingredients
- 5 large Eggs
- 200 grams Granulated sugar
- 250 ml Coconut milk
- 200 grams Tapioca flour
- 20 grams All-purpose flour
- 7 grams Active dry yeast
- 60 ml Warm water
- 1 teaspoon Turmeric powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Oil
Instructions
Start by activating the yeast. In a small bowl, combine the active dry yeast with warm water, stir gently, and let it sit for about 10 minutes until frothy.
In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and the mixture turns pale.
Gently heat the coconut milk until warm (do not boil) and stir in the turmeric powder. Set aside to cool slightly.
Combine tapioca flour and all-purpose flour in another bowl. Add this flour mixture gradually to the egg and sugar mix, stirring continuously to avoid any lumps.
Once the coconut milk is slightly cooled, add it to the main batter along with the yeast mixture and vanilla extract. Mix well until all ingredients are fully incorporated.
Cover the batter with a clean kitchen cloth and let it rest in a warm place for at least 2 hours to allow it to rise and develop its unique texture.
Preheat your oven to 180°C (350°F). While the oven is heating, grease a large baking pan with oil.
Stir the rested batter gently one more time, then pour it into the prepared baking pan.
Place the pan in the preheated oven. Bake for approximately 50 to 60 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let the Bika Ambon cool in the pan for about 10 minutes before transferring to a cooling rack.
Allow to cool completely before slicing. Serve at room temperature or lightly warmed, savoring its unique, bouncy texture.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 421.7 g | 153% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 225.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 206 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 839 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.
