Indulge your senses with the irresistible flavors of "Sticky Coconut Cake Wingko Babat," a beloved Indonesian dessert that promises to transport you straight to the tropical paradise of Southeast Asia! This delightful treat, with its rich coconut aroma and chewy texture, is perfect for any occasion—whether you're hosting a gathering or simply craving a sweet escape. With just a handful of ingredients and a little love, you can create this mouthwatering cake that will have your friends and family begging for seconds. Ready to dive into the sweet world of Wingko Babat? Let’s get started on this culinary adventure!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indonesian
Serves: 8 servings
Ingredients
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup grated coconut
- 1/2 teaspoon vanilla extract
Instructions
- Begin by preparing all your ingredients. Measure out 2 cups of glutinous rice flour, 1 cup of coconut milk, 1 cup of sugar, 1/2 teaspoon of salt, 1/2 cup of grated coconut, and 1/2 teaspoon of vanilla extract. Make sure your grated coconut is fresh for the best flavor.
- In a large mixing bowl, combine the glutinous rice flour, sugar, and salt. Whisk them together until they are well mixed.
- In a separate bowl, mix the coconut milk and vanilla extract together. Gradually add this mixture to the dry ingredients while stirring continuously to prevent lumps from forming. The batter should be smooth and slightly thick.
- Once the batter is well combined, fold in the grated coconut until it is evenly distributed throughout the mixture.
- Preheat your oven to 350°F (175°C). While the oven is heating, prepare a baking dish (about 8-inch square or round) by greasing it lightly with oil or lining it with parchment paper.
- Pour the batter into the prepared baking dish, spreading it evenly. Tap the dish gently on the counter to remove any air bubbles.
- Place the baking dish in the preheated oven and bake for about 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the baking dish for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice it into squares or wedges. Serve it at room temperature, and enjoy the sticky, sweet, and coconutty flavors of this traditional Indonesian dessert.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh grated coconut instead of dried coconut. The freshness will enhance the cake's texture and taste.
- Don’t Rush the Mixing: When combining the wet and dry ingredients, take your time to ensure there are no lumps in the batter. A smooth batter will result in a more uniform cake.
- Check for Doneness: Since ovens can vary, start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean when it’s done.
- Cool Properly: Allow the cake to cool in the baking dish for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Experiment with Toppings: While the cake is delicious on its own, consider adding a drizzle of coconut cream or a sprinkle of toasted sesame seeds on top for an extra touch of flavor and presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
