December 05, 2013

Gluten-Free Roti Gambang and Orchard News

This pouring rain we are having for days recently have given me a lot of excuses to be browsing my old recipe books or binders and do baking. I've revisited some recipes I've not made again for years, like this Roti Gambang. I first saw Roti Gambang recipe on one of my Indonesian blogger friends at, but since the site is closed down, I cannot provide you her link. However, she got the recipe from my good friend and fellow Indonesian veteran food blogger, Riana ( 

Roti Gambang is a spice Batavian quick bread which is characterized by the richness of gula Jawa (dark palm sugar--make sure to use Indonesian dark palm sugar, because it's made of palm nectar, not of coconut like many other Asian sugar products), sesame seeds and cinnamon. The addition of almond in the mixture is to give a much crunchier texture. 

I'm using gluten-free flour and almond meal to substitute the wheat and breadcrumbs. They taste just as delicious. I might try to make a rather softer texture next time and bake it in a small loaf tin that we can carry to our summer tree house, enjoying the growing seasons from the height.

Apples, stone fruits, passionfruits and grapes are all at the maturing stage right now, while feijoas are flashing red with their blooms, ready for fruiting in Autumn.

However, we are not lucky with cherries. They are not suitable for our climate, I suppose, since we don't have a very cold winter. These cherries will never be enjoyed by us but birds.

Our strawberries have never ever been staying red too long. We have a three year old merry berry fairy who's ready to pick them each time they start blushing.

It's rather exciting with our orchard this year. On one afternoon, we were visited by a swarm of bees, around three weeks ago, and imminently rang our local beekeeper to help us move them into our ready-and-vacant long-bar beehive we had it made two years earlier. It's about time, we said that bees have eventually come all the way for their new (possible) residential lodge.

Mary Dwen, our local beekeeper, with my husband helping, is removing the bees into the beehive, ever so gently and considerately. We had to hold our breath from afar while watching the whole process. This is a new science lesson for my homeschooling children, for sure.

So yeah. With all of this excitement, we do hope they'll be happy to stay and make honey for us. They don't need to be worried because we are not using pesticides that can harm them. We will be a good provider, ensuring my flower garden is all ready for nectars supplies. Should they be needed.

Roti Gambang (Indonesian Spice Quick Bread)

I'm making the gluten-free version of this quick bread.

Gluten-Free Roti Gambang
By Femina Online
Source: Riana Ambarsari

250 g dark palm sugar, grated (find these at Wah Lee's at Hobson St or Tofu Shop in North Shore if you're in Auckland. Otherwise, dark cane sugar or brown sugar may be used).
175 ml water
380 g gluten-free flour 
125 g almond meal
25 g milk powder
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon powder
1/4 tsp vanilla flavouring essence
2 egg yolks, loosely beaten
200g margarine if you want softer texture, use less for a rather dry one

112g raw slivered almond, crushed lightly with rolling pin

3 Tbsp water, for brushing
3 Tbsp sesame seeds


Put sugar and water in a saucepan on a medium heat. Stir the sugar until dissolved and let it boiled for a while until bubbly. Remove from the stove and let cool.

Combine flour, almond meal, milk powder, salt, baking soda, baking powder, crushed almond and cinnamon powder. Pour in the sugar mixture. Add in egg yolks and vanilla essence. With a thick and strong wooden spoon, mix well until all the mixed dry ingredients hydrated. The mixture should be rather sticky. Add in margarine, mix well. Leave  and cover the mixture a rest for 30 minutes for easy handling. 

Preheat the oven to 150C.

Line baking trays with baking paper. Weigh mixture 75g each, roll into balls, oval shape or long fingers like I do, and put them on the trays. My mixture is not sticky but rather greasy (in a pleasant manner), so there's no need to brush each bread with water. The sesame seeds stick on them easily.

Bake for 30 minutes. I noticed the texture is rather too soft for me, so I re-baked the whole batch in a very slow oven to make them crisp on 120C. They came out fine and we love enjoying them with black jasmine tea.


Lail Hossain said...

Love the sound of these roti gamang. Sounds delicious.

Mindy Jordan said...

A must try!