Sticky Coconut Cake Wingko Babat
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.
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.