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
Scale
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.
