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)
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.
Notes
- Wingko Babat is best enjoyed at room temperature.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
