Wingko Babat
A traditional Indonesian Sticky Coconut Cake with a delightful chewy texture and sweet coconut flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1 cup shredded coconut (fresh or desiccated) Fresh coconut is preferred for a richer flavor.
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract Consider adding other flavors like pandan or cinnamon for a twist.
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 180°C (about 350°F).
- In a mixing bowl, combine the glutinous rice flour, sugar, salt, and baking powder. Whisk together until evenly mixed.
- In a separate bowl, mix the coconut milk, shredded coconut, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients. Stir until you have a thick, smooth batter.
- Grease an 8-inch round cake pan or line it with parchment paper.
Baking
- Pour the batter into the prepared baking dish and spread it out evenly.
- Place it in the preheated oven and bake for about 30-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
- Slice, serve, and enjoy your homemade Wingko Babat!
Notes
To store leftover Wingko Babat, make sure it is completely cooled before wrapping to avoid moisture build-up. Use an airtight container at room temperature for up to 3 days or freeze it for longer storage. It can last up to 2 months in the freezer.