Gluten-Free Bika Ambon

Delight in the irresistible charm of **Gluten-Free Bika Ambon**, a traditional Indonesian honeycomb cake reimagined without gluten for everyone to enjoy. This spongy, aromatic treat boasts a signature chewy texture and vibrant yellow hue from turmeric, paired with the indulgent creaminess of coconut milk. Made with a blend of tapioca and rice flours, this naturally gluten-free recipe delivers on both flavor and structure, creating the iconic honeycomb pattern for which Bika Ambon is loved. A slow yeast rise gives it a beautifully light and airy finish, while hints of vanilla and buttery richness elevate every bite. Perfect as a snack or dessert, this cake is a wonderful companion to your favorite cup of tea or coffee. Whether you're familiar with Indonesian cuisine or looking to try something new, this **easy gluten-free dessert recipe** is guaranteed to impress!

Nutriscore Rating: 55/100

Prep Time:120 mins

Cook Time:60 mins

Total Time:180 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, sift together the tapioca flour, rice flour, and baking powder.

Step 4

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.

Step 5

Gradually add the wet ingredients to the flour mixture and mix until smooth and no lumps remain.

Step 6

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.

Step 7

Preheat the oven to 180°C (350°F). Grease a round cake pan with butter or line it with parchment paper.

Step 8

Give the risen batter a gentle stir to release some air and transfer it to the prepared cake pan.

Step 9

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.

Step 10

Allow the Bika Ambon to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 11

Once cooled, slice and serve. Enjoy your gluten-free Bika Ambon with a cup of tea or coffee.

Nutrition Facts

Serving size	1226.2 grams (1226.2g)

Amount per serving	% Daily Value*
Calories	2510

Total Fat 62.20g	80%
Saturated Fat 29.70g	149%
Polyunsaturated Fat 1.30g
Cholesterol 862mg	287%
Sodium 3425mg	149%
Total Carbohydrate 461.50g	168%
Dietary Fiber 5.50g	20%
Total Sugars 236.30g
Protein 33.20g	66%

Vitamin D 172IU	860%
Calcium 200mg	15%
Iron 9mg	48%
Potassium 865mg	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.

Source of Calories

Fat: 22.1%

Protein: 5.2%

Carbs: 72.7%