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
