Wingko Babat is a traditional Indonesian coconut cake, renowned for its chewy texture and rich coconut flavor. This gluten-free dessert is a staple in Javanese cuisine and is particularly popular along the north coast of Java Island. Traditionally, Wingko Babat is made with freshly grated coconut, glutinous rice flour, and coconut milk, resulting in a dense and sticky treat that coconut lovers adore.
Why You’ll Love This Recipe
- Authentic Flavor: Experience the traditional taste of Indonesian cuisine with easily accessible ingredients.
- Gluten-Free: Made with glutinous rice flour, this cake is naturally gluten-free, catering to various dietary preferences.
- Simple Preparation: With straightforward steps, this recipe is suitable for both novice and experienced bakers.
- Unique Texture: Enjoy a fudgy, chewy cake that’s different from typical Western desserts.
Ingredients
- 2 eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Batter: In a medium bowl, whisk the egg whites and sugar until well combined. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until the mixture is smooth and free of lumps; the batter will be thin.
- Bake: Pour the batter into an 8×8-inch baking pan. Bake for approximately 45 minutes, or until the cake is mostly set.
- Add Egg Yolk Topping: Remove the cake from the oven. Gently brush the egg yolks over the top.
- Broil: Set the oven to broil. Place the cake back in the oven and broil for 5-10 minutes, watching closely to prevent burning, until the top turns golden brown.
- Cool and Set: Allow the cake to cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 8 hours or overnight to let it set properly.
- Serve: Once chilled, cut the cake into squares or triangles. Serve cold or at room temperature.
Servings and Timing
- Servings: This recipe yields approximately 18 servings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Resting Time: 8 hours (or overnight)
- Total Time: Approximately 9 hours
Variations
- Pandan Flavor: Incorporate pandan essence or leaves for an additional layer of traditional flavor.
- Fresh Coconut: Use freshly grated coconut instead of shredded sweetened coconut for a more authentic taste.
- Alternative Sweeteners: Replace granulated sugar with coconut sugar to enhance the coconut flavor and add a caramel-like sweetness.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Enjoy the cake cold, at room temperature, or gently warmed in the microwave for a few seconds to soften the texture.
FAQs
What is Wingko Babat?
Wingko Babat is a traditional Indonesian coconut cake made from glutinous rice flour, coconut milk, and shredded coconut, known for its chewy texture and rich flavor.
Is this recipe gluten-free?
Yes, this recipe uses glutinous rice flour, which is naturally gluten-free.
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for achieving the chewy texture characteristic of Wingko Babat. Regular rice flour will not provide the same result.
Where can I find glutinous rice flour?
Glutinous rice flour is available in Asian grocery stores or online retailers.
Can I use unsweetened shredded coconut?
Yes, but you may need to adjust the sugar quantity to achieve the desired sweetness.
How should I serve Wingko Babat?
It can be served cold, at room temperature, or slightly warmed, making it versatile for various occasions.
How long does it take for the cake to set?
The cake should be refrigerated for at least 8 hours or overnight to set properly.
Can I freeze Wingko Babat?
Yes, wrap individual pieces in plastic wrap and store them in an airtight container in the freezer for up to a month. Thaw in the refrigerator before serving.
What is the texture of Wingko Babat like?
It has a dense, chewy, and slightly sticky texture, similar to mochi, differing from typical Western cakes.
Can I add other flavors to this cake?
Yes, you can experiment by adding flavors like pandan or vanilla to enhance the taste.
Conclusion
Wingko Babat offers a delightful departure from conventional desserts, bringing the rich culinary heritage of Indonesia to your kitchen. Its unique texture and coconut-infused flavor make it a must-try for those seeking new and exciting treats. Whether you’re familiar with Indonesian cuisine or exploring it for the first time, this recipe provides an accessible and delicious way to enjoy a traditional favorite.
Sticky Coconut Cake (Wingko Babat)
- Total Time: 9 hours (including resting time)
- Yield: approximately 18 servings
- Diet: Gluten Free
Description
Wingko Babat is a traditional Indonesian coconut cake known for its chewy texture and rich coconut flavor. This gluten-free dessert is made with glutinous rice flour, shredded coconut, and coconut milk, offering an authentic taste of Javanese cuisine. Perfect for coconut lovers, it’s easy to prepare and makes a unique addition to your dessert repertoire.
Ingredients
- 2 eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Batter: Whisk egg whites and sugar until combined. Add coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Mix until smooth.
- Bake: Pour the batter into an 8×8-inch baking pan. Bake for 45 minutes, or until mostly set.
- Egg Yolk Topping: Remove the cake and brush egg yolks over the top.
- Broil: Broil for 5–10 minutes until the top turns golden brown.
- Cool & Set: Cool the cake completely, cover with plastic wrap, and refrigerate for 8 hours or overnight.
- Serve: Cut into squares or triangles. Serve cold or at room temperature.
Notes
- For a more authentic taste, substitute shredded sweetened coconut with freshly grated coconut.
- Add pandan essence for a fragrant twist.
- Ensure proper setting time in the refrigerator to achieve the characteristic chewy texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
