Name: Sticky Coconut Cake (Wingko Babat) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indonesian
Ingredients: 2 cups glutinous rice flour; 1 ½ cups grated fresh coconut (or unsweetened shredded coconut); ¾ cup granulated sugar; ¼ teaspoon salt; ¾ cup coconut milk; 2 tablespoons butter, melted; ½ teaspoon vanilla extract; 1 egg, beaten; Banana leaves or parchment paper for lining (optional)

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Sticky Coconut Cake (Wingko Babat) is the kind of treat that disappears the moment you set it out: sweet, chewy, and positively brimming with coconut flavor, it’s a beloved Javanese snack that feels nostalgic even for first-timers. Every bite is a tender embrace of tropical richness, with a slight crust on top and that irresistible sticky center, making it perfect for sharing with friends alongside a cup of tea or coffee. If you’re craving a dessert that melds simplicity with deep, satisfying flavor, Sticky Coconut Cake (Wingko Babat) will absolutely steal your heart—and quite possibly a permanent spot in your baking rotation.

Sticky Coconut Cake (Wingko Babat) Recipe - Recipe Image

Ingredients You’ll Need

One of the charms of Sticky Coconut Cake (Wingko Babat) is its straightforward ingredient list. Each component plays a crucial role, from texture to flavor, and there’s nothing here you can’t find at your local grocery store or Asian market. Here’s what you’ll need and why:

Glutinous rice flour: Lends the cake its signature chewy, sticky texture; don’t substitute with regular rice flour!
Grated fresh coconut (or unsweetened shredded coconut): Provides authentic coconut flavor and extra bite in every square.
Granulated sugar: Sweetens the cake just enough to complement the coconut without overpowering it.
Coconut milk: Adds creaminess and pulls double duty for moisture and depth of coconut flavor.
Butter (melted): Gives the Wingko Babat a subtle richness and keeps it delightfully soft.
Vanilla extract: Enhances the aromatic sweetness, making the coconut flavor shine even brighter.
Salt: Just a pinch—the unsung hero that balances sweetness and intensifies the flavors.
Egg (beaten): Helps bind the ingredients and creates that lovely golden top.
Banana leaves or parchment paper (optional): Imparts a subtle aroma if you use banana leaves, and makes removal and cleanup a breeze either way.

How to Make Sticky Coconut Cake (Wingko Babat)

Step 1: Get Your Pan Ready

Begin by preheating your oven to 350°F (175°C). While that warms up, grease an 8×8-inch baking dish, or amp up the authenticity by lining it with banana leaves for a hint of fragrance (parchment paper works beautifully, too). Lining makes removing the Sticky Coconut Cake (Wingko Babat) a total breeze and sets the mood for a tropical treat.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, combine the glutinous rice flour, grated coconut, granulated sugar, and salt. Give it all a fluffy whisk so the sugar and salt are evenly distributed through the flour and coconut. This helps ensure every piece of your cake has that magical balance of sweetness and savory coconut.

Step 3: Stir in the Wet Ingredients

Pour in the coconut milk, followed by the melted butter, vanilla extract, and the beaten egg. Mix everything together until a thick, glossy, and lump-free batter forms. Don’t overmix—just enough so no flour streaks remain and everything looks smooth and unified. Feel free to steal a little taste; it’s already so fragrant!

Step 4: Bake to Golden Perfection

Scrape the batter into your prepared pan and use a spatula to spread it out evenly, smoothing the top. Slide it into the oven and bake for 40–45 minutes. You’ll know your Sticky Coconut Cake (Wingko Babat) is ready when the surface turns a gorgeous golden brown and feels a bit firm to the touch. It will set more as it cools, so resist the urge to slice right away!

Step 5: Cool and Slice

Let the cake cool completely—this patience pays off with perfectly cut squares. Once cool, lift it out (if using paper or leaves), then slice into fun little squares or classic rectangles. Each piece should be satisfyingly chewy in the center and oh-so-coconutty on the outside.

How to Serve Sticky Coconut Cake (Wingko Babat)

Garnishes

A touch of toasted coconut flakes, a dusting of powdered sugar, or even a few sesame seeds can take your Sticky Coconut Cake (Wingko Babat) to new heights. For a truly festive vibe, add a sprig of fresh mint or a single edible flower to each plate—simple, but memorable.

Side Dishes

Wingko Babat loves to be the star with a cast of strong supporting flavors by its side. Serve it with a hot cup of black coffee, fragrant jasmine tea, or a frosty glass of coconut water for a refreshingly harmonious pairing. If you’re in the mood to go all out, enjoy it alongside other Indonesian sweets like klepon or spekkoek for a dessert spread to remember.

Creative Ways to Present

For parties, cut Sticky Coconut Cake (Wingko Babat) into tiny, bite-sized pieces and skewer them with toothpicks, or use cookie cutters for playful shapes. Serve on banana leaves atop a rustic wooden board, or layer with fresh fruit for a modern twist. It’s a dessert that sparks curiosity and big smiles when served in unexpected ways!

Make Ahead and Storage

Storing Leftovers

Place any leftover Sticky Coconut Cake (Wingko Babat) in an airtight container at room temperature, where it will stay soft and chewy for up to 3 days. Make sure it’s completely cooled before storing to avoid condensation, which could make the cake soggy.

Freezing

If you’d like to save some squares for later, you’re in luck: this cake freezes beautifully! Wrap individual slices tightly in plastic wrap or parchment paper, then pop them into a zip-top freezer bag. They’ll keep their chewy texture and flavor for up to two months. Thaw overnight at room temperature before serving.

Reheating

For that freshly-baked warmth, reheat pieces of Sticky Coconut Cake (Wingko Babat) in the microwave for about 10–15 seconds, or pop them in a low oven (250°F/120°C) for 5 minutes. This brings the moisture and coconutty aroma right back to life, making leftovers taste like new!

FAQs

Can I use sweetened coconut instead of fresh or unsweetened?

Yes, you can swap in sweetened coconut if that’s what you have on hand, but be sure to reduce the sugar a bit in the batter to prevent the cake from being overly sweet. The flavor will still shine, but unsweetened or fresh coconut delivers the true, classic taste of Sticky Coconut Cake (Wingko Babat).

Is there a vegan version of Wingko Babat?

Absolutely! Just substitute the egg with a flaxseed or chia seed “egg” and use vegan butter. The texture will be slightly different but just as satisfyingly chewy and rich—Sticky Coconut Cake (Wingko Babat) is famously adaptable.

Can I make this recipe without banana leaves?

Definitely. Banana leaves add a subtle, aromatic layer, but parchment paper works perfectly for lining your baking dish. Your Sticky Coconut Cake (Wingko Babat) will still have all the same flavor and texture.

Why is my cake not sticky enough?

If your cake turns out a bit dry or not as sticky as you’d like, it could be from slightly overbaking or using regular rice flour instead of glutinous rice flour. Make sure to remove the cake when the top just sets and always use glutinous rice flour for that signature chew.

How should I slice the cake for the best texture?

Let the Sticky Coconut Cake (Wingko Babat) cool completely before slicing, and use a sharp, slightly wet knife for clean edges. This keeps the squares neat and makes each bite as satisfying as the last.

Final Thoughts

If you’ve been wanting to try something new, Sticky Coconut Cake (Wingko Babat) is simply too good to miss. It’s a recipe you’ll return to again and again—deceptively easy, endlessly shareable, and packed with feel-good flavor. Gather your ingredients, preheat your oven, and get ready to introduce your friends and family to their next favorite sweet!

Sticky Coconut Cake (Wingko Babat) Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 1 hour
Yield: 16 squares 1x
Diet: Gluten-Free, Vegetarian

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Description

Sticky Coconut Cake, known as Wingko Babat, is a traditional Javanese dessert with a chewy texture and rich coconut flavor. This gluten-free and vegetarian treat is easy to make and perfect for enjoying with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients:

2 cups glutinous rice flour
1 ½ cups grated fresh coconut (or unsweetened shredded coconut)
¾ cup granulated sugar
¼ teaspoon salt

Wet Ingredients:

¾ cup coconut milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 egg, beaten

Banana leaves or parchment paper for lining (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with banana leaves or parchment paper.
Mix the dry ingredients: In a large bowl, combine glutinous rice flour, grated coconut, sugar, and salt.
Add the wet ingredients: Mix in the coconut milk, melted butter, vanilla extract, and beaten egg until a thick, smooth batter forms.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes until golden and slightly firm.
Cool and slice: Allow the cake to cool completely in the pan before slicing into squares or rectangles.