Sticky Coconut Cake Wingko Babat

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Sticky Coconut Cake Wingko Babat is a rich, chewy coconut dessert inspired by traditional Indonesian street snacks. Known for its soft, sticky texture and deep coconut flavor, this cake is incredibly easy to prepare and requires only a handful of ingredients.

Unlike traditional Western cakes that are light and fluffy, this coconut dessert has a dense, chewy, and slightly fudgy consistency, similar to mochi. The use of glutinous rice flour and creamy coconut milk gives the cake its unique texture and irresistible taste.

This homemade version simplifies the classic recipe so anyone can recreate this popular Indonesian treat in their own kitchen. Perfect as a dessert, afternoon snack, or tea-time treat, this coconut cake is especially loved by coconut enthusiasts.

Ingredients

To prepare this chewy coconut dessert, gather the following ingredients:

• 2 large eggs, separated
• 1 ¼ cups granulated sugar
• 2 ¼ cups full-fat canned coconut milk
• 3 cups sweetened shredded coconut
• 1 ½ cups glutinous rice flour (sweet rice flour)
• 1 teaspoon vanilla extract

Instructions For Sticky Coconut Cake Wingko Babat

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.

Step 2: Mix the Base

In a mixing bowl, whisk the egg whites and sugar together until fully combined.

Step 3: Add the Remaining Ingredients

Gradually add:

• Coconut milk
• Shredded coconut
• Glutinous rice flour
• Vanilla extract

Stir until the batter becomes smooth. The mixture will appear thin and slightly liquid, which is normal.

Step 4: Bake the Cake

Pour the batter into the prepared baking pan and bake for 45 minutes.

Step 5: Create the Golden Crust

Remove the pan from the oven. Gently brush the egg yolks across the surface of the cake.

Switch the oven to broil and return the cake to the oven for 5–10 minutes, watching closely until the top develops a golden brown crust.

Step 6: Chill the Cake

Allow the cake to cool completely at room temperature. Cover the pan and refrigerate for at least 8 hours or overnight to allow the cake to firm up.

Step 7: Slice and Serve

Cut the cake into squares or triangles and serve either chilled or at room temperature.

Pro Tips

For the best results, keep these helpful tips in mind:

• Shake coconut milk well: Coconut milk often separates in the can. Shake or stir it thoroughly before using.
• Use glutinous rice flour: This ingredient creates the signature chewy texture. Regular flour will not work the same way.
• Watch the broiler carefully: The top can brown very quickly during broiling.
• Allow proper chilling time: Refrigeration helps the cake set and improves the texture.

Why This Recipe

There are several reasons why this coconut dessert stands out:

• Naturally gluten-free thanks to glutinous rice flour
• Simple ingredients that are easy to find
• Unique chewy texture similar to mochi
• Rich coconut flavor that coconut lovers adore
• Perfect for gatherings, holidays, or tea time

This recipe delivers an authentic-inspired experience while remaining accessible to home cooks.

Substitutions & Variations

You can customize this recipe in several ways:

Flour Alternatives

• Mochiko (Japanese sweet rice flour) works perfectly as a substitute.

Flavor Variations

• Add pandan extract for a traditional Southeast Asian flavor.
• Mix in toasted coconut flakes for extra texture.

Sweetness Adjustments

• Use coconut sugar instead of granulated sugar for a deeper caramel-like flavor.

Egg-Free Option

• Aquafaba (chickpea liquid) can sometimes replace egg whites in baking.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

This cake is ideal for preparing in advance since it needs chilling time.

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• Keeps fresh for up to 2 weeks.

Freezing

• Slice the cake before freezing.
• Wrap pieces individually and freeze for up to 3 months.

Reheating

• Thaw overnight in the refrigerator.
• Enjoy chilled or let it sit at room temperature for a softer texture.

Serving Ideas for Sticky Coconut Cake Wingko Babat

This coconut dessert pairs beautifully with a variety of drinks and accompaniments:

• Serve with iced coffee or coconut latte
• Enjoy alongside green tea or jasmine tea
• Top with fresh tropical fruit
• Dust lightly with powdered sugar
• Serve bite-sized pieces for parties or potlucks

It also makes a great holiday dessert or afternoon snack.

Nutrition (Per Serving Estimate)

Approximate nutritional values per serving:

• Calories: 268 kcal
• Carbohydrates: 29 g
• Protein: 3 g
• Fat: 17 g
• Saturated Fat: 14 g
• Fiber: 3 g
• Sugar: 15 g
• Cholesterol: 18 mg
• Sodium: 17 mg

Values may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

What is Wingko Babat?

Wingko Babat is a traditional Indonesian coconut dessert originating from Java. It is typically sold as a street snack or travel treat.

Can I use regular rice flour?

No. Regular rice flour will produce a different texture. Glutinous rice flour is essential for the chewy consistency.

Is this dessert gluten-free?

Yes. Since it uses sweet rice flour instead of wheat flour, it is naturally gluten-free.

Can I skip the egg wash?

Yes. The egg wash simply creates a golden crust on top. The cake will still taste delicious without it.

Why does the cake need refrigeration?

Cooling and chilling help the cake firm up and develop its sticky, chewy texture.

Sticky Coconut Cake Wingko Babat is a delightful dessert that highlights the rich flavor of coconut combined with a unique chewy texture. This easy homemade version captures the essence of a beloved Indonesian treat while using simple ingredients that are widely available.

Whether served as a sweet snack, dessert, or party treat, this coconut cake is guaranteed to impress anyone who loves coconut-based desserts.

Sticky Coconut Cake Wingko Babat

Olivia taling

Sticky Coconut Cake Wingko Babat is a chewy Indonesian-inspired coconut dessert made with coconut milk, shredded coconut, and glutinous rice flour. With its dense, sticky texture and rich coconut flavor, this easy baked treat is perfect for dessert, tea time, or special gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Indonesian

Servings 18 servings

Calories 268 kcal

Equipment

• 8×8-inch baking pan
• Mixing bowl
• Whisk
• Spatula
• pastry brush
• Oven

Ingredients

  

• 2 large eggs, separated
• 1 1/4 cups granulated sugar
• 2 1/4 cups full-fat canned coconut milk
• 3 cups sweetened shredded coconut
• 1 1/2 cups glutinous rice flour (sweet rice flour)
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
• In a mixing bowl, whisk the egg whites and sugar together until fully combined.
• Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until the batter is smooth and slightly liquid.
• Pour the batter into the prepared baking pan and bake for 45 minutes.
• Remove the pan from the oven and gently brush the egg yolks across the surface. Switch the oven to broil and return the cake for 5–10 minutes, watching closely until the top develops a golden brown crust.
• Allow the cake to cool completely at room temperature. Cover and refrigerate for at least 8 hours or overnight to firm up.
• Cut into squares or triangles and serve chilled or at room temperature.

Notes

Always use full-fat coconut milk for the best flavor and texture. Shake or stir coconut milk well before using. Refrigerating the cake overnight improves firmness and enhances flavor. Watch carefully while broiling to prevent over-browning. For smaller portions, cut into bite-sized triangles. This cake tastes even better the next day after chilling.

Keyword chewy coconut cake, gluten-free coconut cake, Indonesian coconut dessert, sticky coconut cake, wingko babat

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