If you are craving a delightful treat that brings a perfect balance of chewiness, sweetness, and tropical flavor, then this Sticky Coconut Cake (Wingko Babat) Recipe is exactly what you need to try. This traditional Indonesian snack is cherished for its moist, sticky texture and rich coconut essence that makes every bite pure heaven. It’s a simple, humble cake that transforms just a handful of pantry staples like shredded coconut, glutinous rice flour, and coconut milk into a luscious dessert with a golden, caramelized top that will have you reaching for seconds—and thirds—before you know it.
Ingredients You’ll Need
Getting this Sticky Coconut Cake (Wingko Babat) Recipe just right starts with some straightforward yet essential ingredients. Each one plays a starring role, bringing a unique element to the cake’s irresistible texture, flavor, and aroma that you will fall in love with.
- Eggs (2 large, separated): The whites help create a gentle lift while the yolks add richness and form a glossy topping.
- Granulated sugar (1¼ cups): Sweetens the cake perfectly without overpowering the natural coconut flavors.
- Full-fat canned coconut milk (2¼ cups): Provides luscious creaminess and the unmistakable tropical taste that defines this cake.
- Sweetened shredded coconut (3 cups): Adds texture and extra coconut aroma that makes every bite memorable.
- Glutinous rice flour (1½ cups): The key to achieving the cake’s signature sticky, chewy consistency.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with a subtle warmth and depth.
How to Make Sticky Coconut Cake (Wingko Babat) Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) to get it ready for baking. In a medium bowl, whisk the egg whites along with the granulated sugar until fully combined, creating a smooth, slightly airy base. Then, gradually incorporate the creamy coconut milk, shredded coconut, glutinous rice flour, and a splash of vanilla extract. Stir gently but thoroughly until your batter is smooth and liquidy, anticipating that perfect sticky texture to come.
Step 2: Bake the Cake
Carefully pour this luscious batter into an 8×8-inch baking pan lined with parchment paper to ensure easy removal later. Place the pan into the oven and bake for approximately 45 minutes, or until the cake is set but still wonderfully moist. The aroma of toasted coconut filling your kitchen will tell you that you are on the right track.
Step 3: Add the Egg Yolk Topping
Once baking time is up, remove the cake from the oven and gently brush the surface with the beaten egg yolks. This final step creates that irresistible golden crust on top. Switch your oven to broil and bake the cake for an additional 5 to 10 minutes, watching carefully for a beautiful golden-brown finish that adds both flavor and visual appeal.
Step 4: Cool and Serve
Allow the cake to cool fully right in the pan on a wire rack. This resting period is crucial as it allows the Sticky Coconut Cake (Wingko Babat) Recipe to set into its signature sticky, chewy texture. Once cool, cover the cake with plastic wrap, then refrigerate for at least 8 hours or overnight. When you’re ready, cut the cake into inviting squares or triangles and serve chilled or at room temperature for a satisfying treat any time of day.
How to Serve Sticky Coconut Cake (Wingko Babat) Recipe
Garnishes
Enhance your serving experience by sprinkling a little toasted shredded coconut on top just before serving for crunch and extra coconut depth. A light dusting of powdered sugar can add a touch of elegance and balance the richness nicely.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or tea. For a tropical feel, serve alongside slices of fresh fruit like mango or papaya to complement the coconut’s sweetness and add a refreshing contrast.
Creative Ways to Present
Try serving your Sticky Coconut Cake (Wingko Babat) Recipe in small ramekins for individual portions, making it a charming dessert for gatherings. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist that takes this humble cake to the next level.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Coconut Cake (Wingko Babat) Recipe can be stored in an airtight container in the refrigerator for up to 3 days without losing its delightful texture or flavor. This makes it a convenient and delicious treat to enjoy over time.
Freezing
You can freeze portions of this cake by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight to preserve the moist, sticky quality.
Reheating
To bring the cake back to just-baked warmth, gently reheat individual pieces in the microwave for about 15 to 20 seconds. Be careful not to overheat, as this can cause drying. Alternatively, warm them in an oven at 300°F (150°C) for 5 to 7 minutes to revive the top’s lovely crusty layer.
FAQs
Can I use fresh coconut instead of sweetened shredded coconut?
Fresh coconut can be used, but because it has a higher moisture content and less sweetness, you might need to adjust the sugar levels and baking time slightly to achieve the same results.
Is glutinous rice flour the same as regular rice flour?
No, glutinous rice flour is made from sticky rice and is essential for the chewy texture in this recipe. Regular rice flour doesn’t provide the same sticky consistency.
Can I make this recipe vegan?
It’s challenging to make this exact recipe vegan because of the eggs, especially the yolk topping. However, you could try substituting egg alternatives or omitting the egg yolk topping, though the texture and appearance will differ.
Why does the recipe call for separating the eggs?
Separating eggs lets you incorporate the whites and yolks differently, giving the cake lightness from the whites and richness plus a beautiful golden finish from the yolks.
How long should I refrigerate the cake before serving?
For best texture and flavor, refrigerate the cake for at least 8 hours or overnight. This rest period helps the cake firm up and develop its signature sticky chewiness.
Final Thoughts
There is something truly special about this Sticky Coconut Cake (Wingko Babat) Recipe that brings warmth and joy with each bite. Whether you are familiar with Indonesian sweets or just diving in, this cake is simple to make and a surefire crowd-pleaser. So, go ahead and try baking this unique, sticky delight—you might just discover your new favorite dessert!
Print
Sticky Coconut Cake (Wingko Babat) Recipe
- Prep Time: 8h 10m
- Cook Time: 50m
- Total Time: 9h
- Yield: 18 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Description
Wingko Babat, a traditional Indonesian sticky coconut cake, is a delightful treat made with glutinous rice flour, shredded coconut, and rich coconut milk. This cake has a moist, chewy texture and a caramelized golden topping achieved by brushing with egg yolks and broiling. It is perfect for a sweet snack or dessert, offering a unique combination of coconut flavor and sticky sweetness.
Ingredients
Eggs and Sugar
- 2 large eggs, separated
- 1¼ cups granulated sugar
Wet Ingredients
- 2¼ cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
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 8×8-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
- The long refrigeration time helps the cake fully set and enhances its sticky texture.
- Using sweetened shredded coconut adds sweetness and flavor, but unsweetened can be used if you prefer less sugar.
- Brush the egg yolks gently to avoid disturbing the cake surface before broiling.
- Serve chilled or at room temperature for best texture and flavor.
