Sticky Coconut Cake
Wingko Babat is a traditional Indonesian sticky coconut cake featuring a chewy texture and rich coconut flavor. Perfect for snacking or dessert, this easy-to-make recipe will transport your taste buds to Indonesia.
Ingredients
- 2 cups grated coconut fresh or unsweetened desiccated
- 1 1/2 cups glutinous rice flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the Batter:
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a large bowl, combine the grated coconut, glutinous rice flour, sugar, and salt.
- In a separate bowl, whisk together the coconut milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until well combined. The batter will be thick.
Bake:
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing into squares.
Serve:
- Once cooled, cut the cake into squares and serve. Enjoy this sticky and flavorful coconut treat!
Notes
- For a more authentic flavor, use fresh grated coconut if available.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration can make the cake denser; it can also be frozen for up to 2 months.