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.
Find it online: https://yumfamilyrecipes.com/sticky-coconut-cake-wingko-babat/
