Sticky Coconut Cake (Wingko Babat)

Name: Sticky Coconut Cake (Wingko Babat)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indonesian
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

Isabella

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Wingko Babat is a beloved traditional Indonesian sticky coconut cake, known for its chewy texture and rich coconut flavor. This delightful treat is perfect for snacking or serving as a dessert, offering a unique taste that brings a piece of Indonesia to your kitchen. Whether you’re familiar with Indonesian cuisine or looking to try something new, this recipe is sure to impress!

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

Directions:

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!

Serving Tips:

Room Temperature Delight: Wingko Babat tastes best at room temperature. Let it cool completely after baking to allow the flavors to meld together.

Pairing Suggestions: Serve with a cup of hot tea or coffee for a perfect afternoon snack. The rich coconut flavor complements the bitterness of the coffee and the aromatic notes of tea.

Garnish Ideas: For an extra touch, sprinkle a little powdered sugar on top before serving. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

Presentation: Cut the cake into uniform squares or rectangles for a neat presentation. You can also use cookie cutters to create fun shapes, especially if serving to children.

Storage Tips:

Room Temperature: Store any leftover Wingko Babat in an airtight container at room temperature. It will stay fresh for up to 3 days.

Refrigeration: If you prefer a firmer texture, you can refrigerate the cake. Place it in an airtight container and store it in the fridge for up to a week. Note that refrigeration may cause the cake to become slightly denser.

Freezing: For longer storage, Wingko Babat can be frozen. Wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, thaw at room temperature or warm slightly in the microwave.

Reheating: If you like your cake warm, reheat individual servings in the microwave for about 10-15 seconds. Be careful not to overheat, as the cake can become too soft.

Related Recipes:

Baked Sticky Rhubarb Pudding

FAQs:

Can I use sweetened desiccated coconut instead of fresh or unsweetened desiccated coconut?

Yes, you can use sweetened desiccated coconut if you prefer a sweeter cake. However, you may want to reduce the amount of granulated sugar in the recipe slightly to balance the sweetness. Start by reducing the sugar by 1/4 cup and adjust according to your taste.

What can I substitute for glutinous rice flour?

Glutinous rice flour is key to achieving the chewy texture characteristic of Wingko Babat. If you can’t find it, you might try using regular rice flour, but the texture will be different. There isn’t a perfect substitute for glutinous rice flour in this particular recipe.

Can I make Wingko Babat vegan?

Yes, you can make a vegan version of Wingko Babat. Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg replacer. Use a plant-based butter alternative instead of melted butter. Ensure that the coconut milk and all other ingredients are vegan.

How do I know when the cake is done baking?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. This usually takes about 45-50 minutes in a preheated 350°F (175°C) oven. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.

Conclusion:

Wingko Babat is a wonderful example of Indonesian culinary heritage, blending simple ingredients to create a delectable treat. The combination of grated coconut and glutinous rice flour gives it a unique texture, while the coconut milk and butter add richness. Perfect for any occasion, this sticky coconut cake will transport your taste buds to Indonesia with every bite!

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