Do you know about this Indonesian Cake, Sarang Semut? In English it means Ant Nest. It has a unique appearance resembling an ant nest, with a distinctive aroma. Its taste is rich, sweet, with a characteristic caramel texture. But the problem is, for those with gluten intolerance, wheat allergies, or celiac disease, this cake might be off-limits since it usually uses wheat flour. :(
But no worries! I've developed a gluten-free Sarang Semut Cake recipe that tastes just as good as the traditional version, even better. So, you can still enjoy this favorite cake without any worries!
Sarang Semut Cake is usually made with rice flour. This flour is lighter and doesn’t make the cake dense or heavy.
Talking about condensed milk, the traditional version uses canned sweetened condensed milk. But for a healthier option, I use homemade Organic Condensed Milk. Why organic? Because canned versions often contain refined sugar, preservatives, and artificial sweeteners that aren't great for long-term health. By making it yourself, you can control the ingredients used.
The process for making Organic Condensed Milk is simple; you only need fresh organic milk and organic cane sugar, which is healthier. If you want to try my condensed milk recipe, check out my blog here! Organic Condensed Milk
Now, since this recipe doesn’t use baking soda or baking powder, I use yeast to create a beautiful, soft sarang texture. But it's super important to be patient because yeast needs time to activate and make the batter rise perfectly. The minimum rest time for the batter is around 1 hour to achieve the best texture and make the cake fluffy.
Bestnic, the yeast fermentation process is the key to this recipe. It’s crucial because the yeast will make our batter rise perfectly. So, it’s important to wait patiently during fermentation so the gases can form properly and give the cake its signature sarang semut structure. If the fermentation time is too short, there won’t be enough gas, and the cake might turn out dense or not rise at all.
Besides that, the baking time is equally important. This cake needs a long baking time, usually around 75 minutes. Why so long? Because we bake it on low heat so the batter can cook thoroughly without burning too quickly. This process also allows the water and sugar in the batter to evaporate, creating the perfect nest texture. If the baking time is too short, the cake might collapse or not rise properly.
The long baking time maximizes the caramelization of the sugar, resulting in a stronger, richer caramel flavor. If you’re curious, caramelization is the process where sugar breaks down, producing a brown color and a distinctive aroma. This is what gives Sarang Semut Cake its unique flavor compared to other cakes.
Personally, I love making this cake as an afternoon snack or dessert. It goes perfectly with a cup of hot tea or coffee, making it ideal for a relaxing time. Plus, this cake is also great for family gatherings or hanging out with friends. And because it’s gluten-free, it’s safe for those on a special diet or those who are health-conscious.
For those of you who want to try my gluten-free Sarang Semut Cake recipe, don't hesitate to give it a go in your kitchen. I guarantee the steps are simple and foolproof as long as you follow them step by step. I promise, the result will be just as delicious as the wheat version!
So, for those of you who’ve been craving Sarang Semut Cake but worried about gluten, there’s no need to worry anymore. Try this recipe, share your results on social media, and tag me! I’m excited to see your creations and maybe exchange tips and new ideas.
Remember, eating healthy doesn’t mean sacrificing flavor. With the right ingredients and techniques, we can still enjoy delicious food without guilt. Happy baking, Bestnic, and see you in the next gluten-free recipe!
Course Snacks
Cuisine Indonesian
Keyword sarang semut, ant nest, Indonesian cake, Gluten-free cake, gluten-free recipe
Prep 10 minutes
Cook 75 minutes
Ferment 1 hour
Servings 1 Bundt pan diameter 22cm
Ingredients
- 250 gr organic cane sugar
- 350 gr warm water
- 4 organic eggs
- 130 gr tapioca flour
- 80 gr rice flour
- 80 gr homemade condensed milk
- 50 gr salted grass-fed butter, melted
For the yeast mixture:
- 10 gr instant yeast + 20 gr organic cane sugar + 50 gr warm water
Instructions
Instructions:
1. Cook the organic cane sugar in a saucepan without stirring; just shake the pan until the sugar melts.
2. Gradually add warm water. Stir until it becomes caramel syrup. Let it cool before use.
3. In a bowl, mix the yeast, sugar, and water. Stir well and set aside.
4. In a mixing bowl, mix the eggs with the sweetened condensed milk.
5. Add the sifted tapioca and rice flour mixture. Stir until smooth.
6. Add the caramel syrup and mix well.
7. Pour in the melted butter and stir again.
8. Add the foamy yeast mixture into the batter and mix until well combined.
9. Cover the mixing bowl with a cloth or plastic wrap and let it rest for 1 hour. This step is crucial for creating beautiful "nests" (bubbles).
10. After resting, stir the batter and strain it into a buttered and rice-flour-dusted bundt pan.
11. Bake at 170 degrees Celsius for 75 minutes.
Tips
- Pan Coating: The butter coating and rice flour dusting help ensure that the Gluten-Free Sarang Semut Cake doesn’t stick to the pan. You can also use coconut oil for coating.
- Bundt Pan: It’s recommended to use a bundt pan for even heat distribution.
- Half Recipe: If making half the recipe, use a 16 cm diameter bundt pan and bake for 1 hour.
- Room Temperature: Keep for 2 days at room temperature.
- Chiller: Keep for 5 days. Reheat by steaming or letting it sit at room temperature before serving.
- In this recipe, warm water is used for making the caramel syrup to prevent a sudden temperature shock when the water is added, avoiding large splatters. Since the caramel is very hot, be cautious while cooking to prevent burns.
- Substitution: You can replace the sugar in this recipe according to your preference or dietary needs. Options include arenga sugar, sorghum sugar, or coconut sugar crystals. If you’re interested in low-GI sugars, check out my blog here: Low GI Sugars
- Amount: You can adjust the sweetness level to your liking, reducing the sugar by 10-20% for a less sweet Sarang Semut Cake.
- This recipe uses salted butter. If using unsalted butter, please add 2 g of sea salt to the batter.
- This recipe can be made lactose-free by substituting the butter with ghee or coconut oil in the same amount.
Variations
- Vanilla: The recipe highlights the aroma of caramelized sugar, but you can add 1 tsp of vanilla extract to the melted butter if desired.
- Cinnamon: For a warm spice flavor, add 2 gr of ground cinnamon, sifted together with the flour.
- Coffee: For a caramel coffee flavor, add 6 gr of coffee granules to the warm water.
