Description
Sticky Coconut Cake, known as Wingko Babat, is a traditional Indonesian treat characterized by its moist, chewy texture and rich coconut flavor. Made with glutinous rice flour, shredded coconut, and creamy coconut milk, this cake is baked until just set and then topped with a golden egg yolk glaze. It is refrigerated overnight to achieve its signature sticky consistency, making it a perfect sweet snack or dessert enjoyed chilled or at room temperature.
Ingredients
Scale
For the Cake Batter
- 2 large eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk the egg whites and granulated sugar together until combined and slightly aerated. Gradually add the full-fat coconut milk, sweetened shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until the batter is smooth and thin in consistency.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper to prevent sticking. Bake in the preheated oven for 45 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
- Add the Egg Yolk Topping: Remove the cake from the oven and gently brush the surface with the beaten egg yolks evenly. Switch the oven setting to broil and return the cake to bake for 5 to 10 minutes, or until the top turns a rich golden brown color with a slight crispiness.
- Cool and Serve: Allow the cake to cool completely in the pan placed on a wire rack. Once cool, cover the cake tightly with plastic wrap and refrigerate it for at least 8 hours or overnight. This chilling step helps the cake set and develop its sticky texture. After resting, cut into squares or triangles and serve chilled or at room temperature.
Notes
- Use full-fat coconut milk for the richest flavor and best texture.
- Make sure to separate eggs carefully; discard any yolk that gets into the whites to ensure proper aeration.
- Refrigeration overnight is crucial for achieving the cake’s characteristic stickiness.
- The broiling step adds a beautiful golden color and slight crispiness on top but watch carefully to prevent burning.
- Wingko Babat is traditionally served as a snack or light dessert and pairs well with tea or coffee.
