Vegan Bika Ambon
Indulge in the exotic charm of Vegan Bika Ambon, a plant-based twist on Indonesia's famous honeycomb cake! This recipe captures the cake's signature springy texture and aromatic flavor using wholesome ingredients like pandan-infused coconut milk, turmeric for its rich golden hue, and a combination of rice and tapioca flours for that irresistible chewy bite. Fermented to perfection for its iconic spongy texture, this vegan rendition is free of eggs and dairy, making it suitable for any dietary preference. Perfectly sweetened with coconut sugar and baked to a golden finish, Vegan Bika Ambon pairs beautifully with a cup of tea or coffee. Delight your taste buds with this fragrant, gluten-free, and dairy-free masterpiece that’s as enticing as it is unique.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 5 Pandan leaves
- 0.5 teaspoon Turmeric powder
- 100 ml Water
- 150 grams Coconut sugar
- 2 teaspoons Instant yeast
- 200 grams Rice flour
- 50 grams Tapioca flour
- 0.5 teaspoon Salt
- 25 grams Cornstarch
- 1 teaspoon Vanilla extract
- 50 grams Vegan margarine
Instructions
Prepare the pandan-infused coconut milk by combining coconut milk and pandan leaves in a saucepan. Bring to a gentle simmer over low heat for about 10 minutes, ensuring it does not boil. Remove from heat, let it cool, then discard the pandan leaves.
Mix the turmeric powder in 100 ml of water until dissolved.
In a large bowl, combine the dissolved turmeric, coconut sugar, and yeast. Stir until the sugar has fully dissolved.
Add the pandang-infused coconut milk to the yeast mixture and stir well.
In a separate bowl, sift together rice flour, tapioca flour, salt, and cornstarch.
Gradually add the dry ingredients to the wet mixture, stirring continuously to avoid lumps. Mix until a smooth batter forms.
Stir in the vanilla extract.
Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for at least 1 hour to allow the yeast to activate.
Preheat your oven to 180°C (356°F).
Once the batter has risen, gently fold in the melted vegan margarine.
Line an 8-inch baking pan with parchment paper.
Pour the batter into the prepared pan and let it sit for another 10 minutes to allow bubbles to form in the batter, which will help create the distinctive honeycomb texture.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve this delicious Vegan Bika Ambon with tea or coffee!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 180.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 610 mg | 13% | |
*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.
