Description
Indulge in the delightful flavors of Sticky Coconut Cake, also known as Wingko Babat, a traditional Indonesian dessert made with coconut milk, glutinous rice flour, and fresh coconut. This sweet treat is easy to make and perfect for satisfying your cravings for something exotic and sweet.
Ingredients
Scale
Dry Ingredients:
- 2 cups grated fresh coconut or unsweetened shredded coconut
- 1 cup glutinous rice flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract or pandan extract
- Butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
- Mix dry ingredients: Combine grated coconut, glutinous rice flour, sugar, and salt in a mixing bowl.
- Prepare wet ingredients: In a separate bowl, whisk eggs, coconut milk, and vanilla/pandan extract.
- Combine ingredients: Pour wet ingredients into the dry mix, stir until well combined.
- Bake: Transfer batter to pan, spread evenly, and bake for 35–40 minutes until golden.
- Cool and serve: Let cool in the pan, then slice into squares.
Notes
- Traditionally chewy with coconut flavor
- For authenticity, use fresh coconut and caramelize edges
- Store at room temp for 2–3 days or refrigerate up to a week
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
