Authentic Bingka Labu Kuning Recipe: Indonesian Pumpkin Cake (Gluten-Free, Easy Steps & Nutrition Facts)

The Story Behind This Golden Pumpkin Cake

Rina, a college student in Jakarta, missed her grandmother’s cooking—especially her warm, fragrant Bingka Labu Kuning (pumpkin cake). When she moved abroad, she tried recreating it but failed—until she discovered the secrets to perfect texture and spice balance.

Today, I’ll share that foolproof recipe so you can enjoy this moist, aromatic Indonesian dessert at home—no fancy tools required!

Why You’ll Love This Indonesian Pumpkin Cake

This gluten-free cake is:
✅ Naturally sweet (uses real pumpkin, not artificial flavoring)
✅ Rich in vitamin A (thanks to pumpkin’s beta-carotene)
✅ Perfect for holidays or tea time (serves warm or cold)
✅ Easy to customize (add coconut, nuts, or chocolate)

Authentic Bingka Labu Kuning Ingredients (Serves 8)

Main Ingredients

• 500g kabocha pumpkin (or butternut squash), steamed & mashed

• 200g rice flour (for gluten-free texture)

• 100g coconut sugar (or brown sugar)

• 400ml coconut milk (full-fat for creaminess)

• 3 eggs, room temperature

• 50g butter, melted

Spice Blend (Key to Aroma!)

• 1 tsp vanilla extract (5ml)

• ½ tsp cinnamon powder (2g)

• ¼ tsp nutmeg powder (1g)

• ¼ tsp salt (balances sweetness)

Step-by-Step Recipe: How to Make Perfect Bingka Labu Kuning

Step 1: Prepare the Pumpkin

1. Steam 500g pumpkin cubes for 15 mins until fork-tender.

2. Mash smoothly—no lumps for even baking.

Step 2: Mix Dry & Wet Ingredients

1. Whisk rice flour, sugar, and spices in a bowl.

2. Blend eggs, coconut milk, and melted butter separately.

3. Combine wet & dry mixtures, then fold in pumpkin puree.

Step 3: Bake to Golden Perfection

1. Pour batter into a greased 8-inch pan.

2. Bake at 350°F (180°C) for 45-50 mins until a toothpick comes out clean.

3. Cool 15 mins before slicing.

Nutrition Facts (Per 100g Serving)

• Calories: 210

• Carbs: 32g (Fiber: 3g)

• Protein: 4g

• Fat: 8g (Healthy fats from coconut)

• Vitamin A: 120% DV

5 Expert Tips for the Best Texture & Flavor

1. Use kabocha pumpkin—it’s sweeter and less watery than other varieties.

2. Sift rice flour to avoid clumps in the batter.

3. Line the pan with banana leaves for authentic aroma (optional).

4. Check doneness early—overbaking dries it out.

5. Serve with coconut cream drizzle for extra richness.

Food Safety Note

• Store cooled cake in an airtight container for 3 days at room temp or 5 days refrigerated.

• Freeze slices for up to 1 month—thaw overnight before serving.

• Discard if mold appears or it smells sour.

FAQs: Bingka Labu Kuning (Indonesian Pumpkin Cake)

1. Can I use canned pumpkin instead of fresh?

Yes, but adjust the moisture:

• Use 425g canned pure pumpkin (not pie filling)

• Reduce coconut milk by 50ml since canned pumpkin has more water

2. What’s the best pumpkin substitute?

• Butternut squash (similar sweetness)

• Sweet potato (boil first, then mash)

• Carrots (steam until very soft)

3. How do I know when the cake is perfectly baked?

• Insert a toothpick—it should come out clean with few crumbs

• Edges will pull slightly from the pan

• Top springs back when lightly pressed

4. Can I make this vegan?

Absolutely! Replace:

• Eggs → 3 tbsp flaxseed meal + 9 tbsp water

• Butter → Coconut oil

• Ensure sugar is vegan-certified

5. Why is my cake too dense?

Common fixes:

• Don’t overmix batter (stir until just combined)

• Check rice flour freshness (old flour hardens texture)

• Measure ingredients precisely (use grams for accuracy)

6. How do I store leftovers?

• Room temp: 3 days in airtight container

• Fridge: 5 days (reheat 10 secs to restore moisture)

• Freezer: Wrap slices tightly for 1 month

7. What’s the traditional way to serve it?

• Warm with drizzled coconut cream

• Paired with ginger tea

• Garnished with toasted coconut flakes

8. Can I use all-purpose flour instead?

Yes, but texture changes:

• Replace rice flour with 180g all-purpose flour

• Expect a chewier, less crumbly result

9. Is this cake very sweet?

• Moderately sweet (less than Western cakes)

• Reduce sugar to 80g if preferred

• Balance with a pinch of salt

10. Can I add mix-ins?

Popular additions:

• 50g shredded coconut (fold into batter)

• 30g chopped walnuts (sprinkle on top)

• Dark chocolate chips (for a fusion twist)

Your Next Favorite Meal Awaits: 10 Best Mediterranean Vegetarian Foods for Heart Health: Easy Recipes with Nutrition Facts & Cooking Tips

A Warm Thank You!

Thank you for taking the time to explore this Bingka Labu Kuning recipe with me! Whether you’re rediscovering a taste of Indonesia or trying pumpkin cake for the first time, I hope this recipe brings warmth and sweetness to your kitchen.

If you made this cake, I’d love to hear how it turned out! Leave a comment below or tag me on social media—your experiences inspire me to create more authentic, easy-to-follow recipes.

Wishing you joyful baking and many delicious moments ahead!

With gratitude,
HIMANSHI