Wingko Babat is a beloved traditional Indonesian dessert originating from Java. This sticky coconut cake is known for its chewy texture and aromatic coconut flavor, making it an irresistible treat for coconut lovers. The gluten-free dessert is made from glutinous rice flour, shredded coconut, and coconut milk, providing a rich and satisfying bite. If you're a fan of tropical flavors, this cake will surely capture your heart!
Why You’ll Love This Recipe
Wingko Babat is not only delicious but also offers a unique taste and texture that’s unlike any other cake. The chewy, coconut-infused bite is both comforting and indulgent. It’s naturally gluten-free, which makes it a great option for those following a gluten-free diet. The coconut milk and shredded coconut lend an incredibly moist, dense texture to the cake, while the egg yolk topping gives it a golden, slightly crispy finish. Whether you're looking for an exotic dessert to try or want to enjoy a traditional Indonesian treat, Wingko Babat is sure to please!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 large eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Directions
-
Prepare the Batter
Preheat your oven to 350°F (175°C). In a medium bowl, whisk the egg whites and granulated sugar until well combined. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract to the egg white mixture, stirring until smooth. The batter will be thin and liquid. -
Bake the Cake
Pour the batter into an 8×8-inch baking pan lined with parchment paper. Bake in the preheated oven for 45 minutes. -
Add the Egg Yolk Topping
Remove the cake from the oven and gently brush the top with the beaten egg yolks. Set the oven to broil and return the cake to the oven for 5-10 minutes, watching closely until the top turns golden brown. -
Cool and Serve
Allow the cake to cool completely in the pan on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to let the cake set. After setting, cut the cake into squares or triangles. Serve chilled or at room temperature.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Resting Time: 8 hours
- Total Time: 9 hours
- Servings: 18 pieces
- Calories: Approximately 268 kcal per serving
Variations
- Vegan Version: Swap the eggs with flaxseed meal or chia seeds mixed with water to create an egg substitute.
- Different Coconut Flavors: If you love coconut, you can add a bit of coconut extract to intensify the flavor.
- Add Fruits: For a fruity twist, mix in chopped tropical fruits like mango or pineapple into the batter for added flavor and texture.
Storage/Reheating
- Storage: Wingko Babat can be stored in an airtight container in the refrigerator for up to 5 days. The cake becomes firmer the longer it sits, which makes it even more delicious.
- Reheating: To serve, you can enjoy the cake chilled, or let it come to room temperature. If you prefer a warm treat, you can gently microwave the pieces for 10-15 seconds.
FAQs
1. Can I use sweetened or unsweetened shredded coconut for this recipe?
Sweetened shredded coconut is typically used for Wingko Babat to provide extra sweetness, but you can use unsweetened coconut for a more natural flavor and control the sweetness yourself.
2. Is Wingko Babat gluten-free?
Yes, Wingko Babat is gluten-free since it’s made with glutinous rice flour instead of wheat flour.
3. Can I make Wingko Babat without an oven?
This recipe requires baking, but you could try steaming the cake as an alternative method, though the texture may differ.
4. Can I freeze Wingko Babat?
Yes, you can freeze Wingko Babat. Wrap it tightly in plastic wrap and foil before placing it in the freezer. When ready to eat, thaw it overnight in the fridge.
5. What other toppings can I use for Wingko Babat?
Instead of brushing the cake with egg yolks, you could top it with a dusting of powdered sugar or grated coconut for added texture.
6. Can I use light coconut milk for this recipe?
For the best results, full-fat coconut milk is recommended to give the cake its rich and moist texture, but you can use light coconut milk if you prefer a lighter version.
7. How long does Wingko Babat need to set in the fridge?
The cake needs to set for at least 8 hours or overnight in the fridge to achieve the perfect texture.
8. Can I use a different type of flour instead of glutinous rice flour?
Glutinous rice flour gives the cake its chewy texture, so using a different type of flour may alter the final result. It’s best to stick with glutinous rice flour for authenticity.
9. Can I add spices to the cake for more flavor?
Yes! You can add a pinch of ground cinnamon or nutmeg for a warm spice undertone if desired.
10. How can I make the cake less sweet?
You can reduce the amount of sugar or use an alternative sweetener like stevia or erythritol to make the cake less sweet to your taste.
Conclusion
Wingko Babat is a delightful and indulgent Indonesian dessert that’s perfect for coconut lovers. Its chewy texture, combined with the rich coconut flavor, makes it a truly satisfying treat. Whether you serve it chilled or at room temperature, it’s sure to impress with its unique flavors. Enjoy making this gluten-free cake as a special dessert for any occasion!
Sticky Coconut Cake (Wingko Babat)
- Total Time: 9 hours
- Yield: 18 pieces
- Diet: Gluten Free
Description
Wingko Babat is a traditional Indonesian sticky coconut cake, famous for its chewy texture and rich coconut flavor. This gluten-free dessert combines glutinous rice flour, shredded coconut, and coconut milk, creating a deliciously moist and indulgent treat. Perfect for coconut lovers, this easy recipe is a must-try for anyone seeking a tropical dessert that's both comforting and flavorful.
Ingredients
Ingredients:
- 2 large eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
Instructions:
-
Prepare the Batter:
Preheat your oven to 350°F (175°C). In a medium bowl, whisk the egg whites and granulated sugar until combined. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring until smooth. The batter will be thin and liquid. -
Bake the Cake:
Pour the batter into an 8x8-inch baking pan lined with parchment paper. Bake for 45 minutes or until set. -
Add the Egg Yolk Topping:
Remove the cake from the oven and gently brush the top with the beaten egg yolks. Set the oven to broil and bake for 5-10 minutes, until the top is golden brown. -
Cool and Serve:
Let the cake cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight to set. After resting, cut into squares or triangles. Serve chilled or at room temperature.
Notes
- Vegan Option: Swap the eggs with flaxseed meal or chia seeds mixed with water as an egg substitute.
- Flavor Variations: Add a dash of coconut extract to intensify the coconut flavor or mix in tropical fruits like mango or pineapple for added texture and taste.
- Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days. The texture becomes firmer the longer it sits.
- Prep Time: 10 minutes
- Resting Time: 8 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
