Why You’ll Love This Recipe
- Simple Ingredients – Uses pantry staples like coconut, sugar, and rice flour.
- Gluten-Free – Perfect for those with gluten sensitivities.
- Chewy and Crispy Texture – A delightful contrast between the soft, sticky interior and crispy exterior.
- Naturally Sweetened – The coconut and sugar create a naturally sweet and aromatic treat.
- Great for Any Occasion – Whether as a snack, dessert, or party treat, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Glutinous rice flour
- Grated coconut (fresh or desiccated)
- Granulated sugar
- Coconut milk
- Eggs
- Vanilla extract
- Butter or margarine (for greasing)
Directions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter or margarine.
- In a large bowl, mix glutinous rice flour, grated coconut, and sugar.
- Add the coconut milk, eggs, and vanilla extract, then mix until a smooth batter forms.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for about 40-50 minutes or until the top turns golden brown and a toothpick inserted comes out clean.
- Let it cool before slicing into squares or rectangles.
- Serve warm or at room temperature.
Servings and Timing
- Servings: 8-10 pieces
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: About 1 hour
Variations
- Pandan Flavor – Add pandan extract for a vibrant green color and a fragrant twist.
- Chocolate Wingko – Mix in cocoa powder for a chocolaty variation.
- Less Sweet Option – Reduce the sugar for a milder sweetness.
- Bite-Sized – Bake in muffin tins for individual portions.
- Grilled Version – Cook on a stovetop or grill for a smoky flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 1 month.
- Reheating: Warm in a microwave for 20-30 seconds or toast on a pan for a crispy finish.
FAQs
How do I get the perfect chewy texture?
Using glutinous rice flour and not overbaking the cake will help maintain the chewiness.
Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour will not give the same sticky and chewy texture.
Is it necessary to use fresh coconut?
No, desiccated coconut works, but fresh coconut enhances the flavor and texture.
Can I make this recipe vegan?
Yes! Substitute eggs with mashed bananas or a flaxseed mixture.
Why is my Wingko Babat too dry?
It might have been overbaked, or not enough coconut milk was used.
Can I cook this on a stovetop?
Yes, you can pan-fry small portions on low heat until golden brown on both sides.
What’s the best coconut milk to use?
Full-fat coconut milk provides the best flavor and texture.
Can I reduce the sugar in this recipe?
Yes, but it may slightly affect the texture and caramelization.
Why did my cake not brown on top?
You can broil it for a few minutes at the end of baking for a golden crust.
Can I add toppings?
Yes! Try sprinkling sesame seeds or adding a drizzle of condensed milk for extra sweetness.
Conclusion
Wingko Babat is a simple yet delightful coconut cake that’s perfect for any occasion. Its chewy texture, sweet coconut aroma, and crispy crust make it a favorite among Indonesian treats. Whether baked or grilled, this gluten-free dessert is easy to make and a joy to share. Try it today and enjoy a taste of traditional Indonesian flavors!
Sticky Coconut Cake (Wingko Babat)
Indulge in the rich and chewy goodness of Wingko Babat, a traditional Indonesian sticky coconut cake made with glutinous rice flour and coconut. This easy-to-make dessert is grilled or baked to perfection, creating a delightful caramelized crust with a soft, chewy interior. Perfect for coconut lovers and a great gluten-free treat!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings
- Category: Dessert, Snack
- Method: Baking, Pan-frying
- Cuisine: Indonesian
- Diet: Vegetarian
Ingredients
- 2 cups grated coconut (fresh or frozen, thawed)
- 1 cup glutinous rice flour
- ½ cup coconut milk
- ¾ cup granulated sugar
- 2 tablespoons butter (melted)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350°F (175°C) or prepare a non-stick pan for stovetop cooking.
- Mix ingredients – In a large bowl, combine grated coconut, glutinous rice flour, sugar, and salt.
- Add wet ingredients – Pour in coconut milk, melted butter, vanilla extract, and egg. Mix well until you get a thick batter.
- Bake or cook –
- If baking: Pour the mixture into a greased baking pan and bake for 30-35 minutes until golden brown.
- If cooking on a stovetop: Scoop small portions onto a lightly greased pan and cook over medium heat for 3-5 minutes per side until golden brown.
- Cool & Serve – Let the cake cool before slicing into small squares or rectangles. Serve warm or at room temperature.
Notes
- For extra fragrance, add pandan extract or use fresh banana leaves to wrap small portions before cooking.
- If you prefer a richer texture, use full-fat coconut milk.
- You can substitute coconut sugar for granulated sugar for a more caramel-like flavor.
