Sticky Coconut Cake (Wingko Babat) Recipe
Sticky Coconut Cake (Wingko Babat) is a traditional Indonesian dessert featuring a moist, chewy texture with the rich flavors of coconut and coconut milk. This cake is made from a blend of shredded sweetened coconut, glutinous rice flour, and coconut milk, baked to a perfect golden brown and finished under a broiler with a glossy egg yolk glaze. Served chilled or at room temperature, it offers a delightful combination of sweetness and a sticky, dense bite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 8 hours 10 minutes
- Yield: 9 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Ingredients
Basic Ingredients
- 2 eggs (separated)
- 1¼ cup granulated sugar
- 2¼ cup full fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cup glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the cake.
- Mix Egg Whites and Sugar: In a medium bowl, whisk the egg whites together with the granulated sugar until well combined and slightly frothy.
- Add Remaining Ingredients: Slowly incorporate the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract into the egg white mixture. Mix thoroughly to ensure there are no lumps and that the batter is smooth and liquidy.
- Pour Batter into Pan: Transfer the batter into an 8×8-inch baking pan, spreading it evenly.
- Bake Cake: Bake in the preheated oven at 350° F for 45 minutes until the cake is set and firm.
- Brush with Egg Yolks: Carefully remove the cake from the oven and brush the top evenly with the reserved egg yolks to create a glossy finish.
- Broil Cake: Change the oven setting to broil. Place the cake under the broiler for 5 to 10 minutes, watching closely to achieve a golden brown and slightly crisp surface without burning.
- Cool and Chill: Allow the cake to cool in the pan on a wire rack to room temperature. Then cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight to set the cake fully.
- Serve: Cut the chilled cake into squares or triangles and serve cold or at room temperature for the best texture and flavor.
Notes
- Use full fat coconut milk for the richest flavor and moist texture.
- Ensure the egg whites are properly whisked with sugar before adding other ingredients for a smooth batter.
- Keep a close eye during broiling to prevent the cake from burning.
- Refrigerating the cake overnight helps it set firmly, making it easier to cut and enhancing the texture.
- This cake is best served chilled but can also be enjoyed at room temperature.
Find it online: https://flavorspath.com/sticky-coconut-cake-wingko-babat-recipe/
