If you adore treats that bring a perfect chewy texture paired with the rich, tropical aroma of coconut, you are going to fall head over heels for this Sticky Coconut Cake (Wingko Babat) Recipe. This traditional Javanese dessert delivers a comforting, nostalgic flavor wrapped in a sticky, moist bite that simply melts in your mouth. Whether you’re sharing it over coffee with friends or enjoying a quiet moment of sweetness, this cake is a delightful way to experience authentic Indonesian culinary magic right from your own kitchen.
Ingredients You’ll Need
Getting started with the Sticky Coconut Cake (Wingko Babat) Recipe is wonderfully simple because it uses a handful of humble yet powerful ingredients. Each one plays a crucial role in building that inviting texture and luscious coconut flavor you crave in every bite.
- Glutinous rice flour: This gives the cake its signature chewy and sticky texture that sets it apart from regular cakes.
- Grated fresh coconut: Provides natural moisture and rich coconut flavor; fresh is best, but unsweetened shredded works well too.
- Granulated sugar: Adds just the right level of sweetness without overpowering the natural coconut taste.
- Coconut milk: Intensifies the coconut aroma and keeps the cake moist and tender.
- Butter (melted): Adds richness and a subtle creamy note for a more indulgent experience.
- Vanilla extract: Enhances the overall flavor, giving it a warm, inviting aroma.
- Salt: Balances all the sweetness and accentuates the coconut’s natural flavors.
- Egg (beaten): Binds the ingredients together, ensuring a firm yet moist cake.
- Banana leaves or parchment paper: Optional but perfect for lining your pan to prevent sticking and add a traditional touch.
How to Make Sticky Coconut Cake (Wingko Babat) Recipe
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F (175°C). This step helps ensure the oven is perfectly hot when the batter goes in, allowing your cake to bake evenly. Grease an 8×8-inch baking dish or line it with banana leaves or parchment paper to make removal easier and infuse a subtle aroma if using banana leaves.
Step 2: Mix Dry Ingredients
In a large bowl, combine the glutinous rice flour, grated coconut, granulated sugar, and salt. Stir these dry ingredients well to distribute the sweetness and saltiness evenly throughout the coconut and flour base, which will help the flavors meld together beautifully later.
Step 3: Add Wet Ingredients and Form Batter
Pour in the coconut milk, melted butter, vanilla extract, and the beaten egg into your dry mixture. Stir everything together until a thick, smooth batter forms. You’ll want to make sure there aren’t any dry bits lingering around because a uniform batter results in that desirable dense yet soft texture.
Step 4: Bake to Perfection
Pour your batter into the prepared baking dish, smoothing the top gently with a spatula. Place it in the preheated oven and bake for 40 to 45 minutes. You’ll know the cake is done when the top turns a beautiful golden hue and feels slightly firm to the touch. This stage is where flavors deepen, and the sticky texture develops.
Step 5: Cool and Slice
Allow the cake to cool completely in the pan before you slice it into squares or rectangles. Cooling is key here because it sets the sticky texture and makes cutting cleaner and easier. And then, you’re ready to enjoy your homemade Sticky Coconut Cake (Wingko Babat) delight!
How to Serve Sticky Coconut Cake (Wingko Babat) Recipe
Garnishes
While the cake is delicious on its own, a light dusting of toasted coconut flakes over the top can add a lovely hint of crunch and boost the coconut flavor even more. A drizzle of coconut syrup or a sprinkle of chopped roasted peanuts is also a fun way to amplify texture and sweetness.
Side Dishes
This cake pairs beautifully with a cup of strong Indonesian coffee or fragrant jasmine tea. The warm drinks complement the chewy texture and coconut richness perfectly, making it an ideal afternoon snack or dessert combo.
Creative Ways to Present
For a stunning presentation, serve your Wingko Babat squares on a rustic wooden board lined with banana leaves. You can also stack them with small tropical fruit slices like mango or pineapple on the side for a vibrant, exotic twist that visually pops and tastes refreshing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Sticky Coconut Cake (Wingko Babat) in an airtight container at room temperature. It stays delicious for up to three days without losing its moist and chewy texture, making it easy to enjoy over a few days without any fuss.
Freezing
If you want to keep the cake longer, wrapping individual squares tightly in plastic wrap and placing them in a freezer-safe container works well. Freeze for up to a month. Just thaw at room temperature before serving to get back that unbeatable sticky texture.
Reheating
To enjoy the cake warm, gently reheat slices in a microwave for 15 to 20 seconds or wrap in foil and warm in the oven at 300°F (150°C) for about 10 minutes. This brings back that fresh-baked vibe with a slightly soft center and warming coconut fragrance.
FAQs
What is Wingko Babat?
Wingko Babat is a traditional Indonesian coconut rice cake known for its sticky, chewy texture and rich, sweet coconut flavor. It’s a popular snack or dessert often enjoyed alongside tea or coffee.
Can I use dried coconut instead of fresh?
Yes, you can substitute unsweetened shredded coconut if fresh grated coconut isn’t available. Just be sure to use unsweetened to maintain the authentic flavor balance and adjust moisture if needed.
Is Sticky Coconut Cake gluten-free?
Absolutely! The recipe uses glutinous rice flour, which is naturally gluten-free despite what the name might imply, making this dessert a safe and tasty choice for those avoiding gluten.
How long does the Sticky Coconut Cake last?
Stored properly in an airtight container at room temperature, the cake stays fresh for about three days. It’s best enjoyed within this time for optimal texture and flavor.
Can I make this recipe vegan?
To make it vegan, you can replace the egg with a flax egg or mashed banana and use plant-based butter. The coconut milk and coconut flavor remain the same, so the cake still tastes wonderful.
Final Thoughts
Making Sticky Coconut Cake (Wingko Babat) Recipe is like bringing a slice of Indonesian tradition and sunshine into your kitchen. Its simple ingredients and straightforward steps invite you to create a dessert that’s both uniquely satisfying and warmly nostalgic. I encourage you to give this recipe a try and experience the joy of sharing a chewy, coconutty treat that everyone will adore!
Print
Sticky Coconut Cake (Wingko Babat) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
- Diet: Gluten Free, Vegetarian
Description
Sticky Coconut Cake, known as Wingko Babat, is a traditional Indonesian dessert made from glutinous rice flour and fresh coconut, offering a chewy texture and rich coconut flavor. This sweet treat is baked to golden perfection and best enjoyed at room temperature, making it a delightful snack to accompany tea or coffee.
Ingredients
Main Ingredients
- 2 cups glutinous rice flour
- 1 ½ cups grated fresh coconut (or unsweetened shredded coconut)
- ¾ cup granulated sugar
- ¾ cup coconut milk
- 2 tablespoons butter (melted)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 egg (beaten)
Additional
- Banana leaves or parchment paper for lining (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with banana leaves or parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the glutinous rice flour, grated coconut, sugar, and salt. Stir these dry components to ensure even distribution.
- Add wet ingredients: Pour in the coconut milk, melted butter, vanilla extract, and the beaten egg into the dry mixture. Stir thoroughly until you achieve a thick and smooth batter consistency.
- Pour and smooth the batter: Transfer the batter into the prepared baking dish and smooth the top evenly with a spatula or the back of a spoon.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes until the top turns golden brown and feels slightly firm when touched.
- Cool and serve: Allow the cake to cool completely in the baking pan to set properly before slicing it into squares or rectangles for serving.
Notes
- Wingko Babat is a traditional Javanese snack known for its chewy texture and rich coconut flavor.
- Best served at room temperature to enjoy its full flavor and texture.
- Pairs well with tea or coffee for a delightful snack experience.
- Store leftovers in an airtight container at room temperature, consuming within 3 days for optimal freshness.
