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
