Mangrove, Bingka Api-Api, Avicennia Bundt Cake

Written by on June 17, 2012 in Bali Food with 0 Comments

Bingka Api-Api, Avicennia Bundt Cake

Bingka Api-Api (Avicennia Bundt Cake)
Bingka is a hemispherical-shaped cake (bundt cake) of leavened rice flour.
– 500 g Prepared Avicennia fruit (blended)
– 500 g wheat flour
– milk from 1 coconut
– 1/2 teaspoon salt
– 500 g palm sugar
– 1 egg

– 1 tablespoon cornmeal
– milk from 1/2 coconut
– 1/2 teaspoon salt

Heat milk from 1 coconut in a pot, stirring constantly until thick with a wooden spoon.
Add flour, palm sugar, salt and egg into the heated coconut milk.
Stir and cook an additional 10 minutes. Remove from heat.
Preheat oven and grease a bundt cake baking pan.
Pour mixture into bundt dish.
Seperately, heat coconut milk from 1/2 coconut in a pot until thick.
Add cornmeal and salt. Pour on top of cake mixture.
Bake at medium heat for 15 minutes. Cool and slice.
It’s a bundt, but it’s really a hit!


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.

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