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
Scale
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.
