Wingko Babat: Chewy Indonesian Coconut Rice Cake
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Wingko Babat is a traditional Indonesian snack made from glutinous rice flour, coconut, and coconut milk. Its name combines the words “wingko,” which refers to a type of cake, and “Babat,” a town in Central Java where the dish is believed to have originated.
Wingko Babat cake has a rich, chewy texture and is delicious to have with a cup of tea or coffee. The caramelized surface contrasts beautifully with the soft coconut inside.
How is Wingko Babat Made?
This cake is made by mixing glutinous rice flour, desiccated coconut, and coconut milk into a batter, which is then sweetened with sugar and flavored with vanilla. The mixture is poured into a parchment-lined baking pan and baked until firm, with the broiler used at the end to brown the top.
Continue reading for the full recipe with ingredients and step-by-step instructions.
Wingko Babat is an excellent snack to bring on the go, as it’s firm, easy to pack, and doesn’t require refrigeration for a few hours. The square or rectangular slices make it simple to portion and share. It’s a perfect addition to a picnic basket or as a lunchbox treat!
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheating: Wingko babat can be eaten at room temperature, but if you want you can reheat in the oven at 350°F for 5–10 minutes or in a microwave for 15–20 seconds.
Indonesian Coconut Sticky Rice Cake
Make this delicious Wingko Babat coconut rice cake. Sticky rice flour and coconut come together to create a chewy and flavorful dessert.
This recipe makes about 9 servings if sliced in squares. 18 If cut into smaller rectangles.
Fits vegetarian, dairy-free, and gluten-free diets.
Ingredients
- 1 egg
- 1 cup coconut milk
- 3/4 cup sugar
- 1 cup glutinous rice flour
- 1 cup desiccated coconut
- 2 tbsp softened butter
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 egg yolk
Instructions
- Preheat your oven to 340°F and line a square 8x8 baking pan with parchment paper.
- Beat the egg in a mixing bowl for 5 minutes until frothy.
- Add sugar, and mix until combined.
- Stir in the softened butter. And gradually mix in the coconut milk, vanilla extract, and salt.
- Gently fold in the glutinous rice flour until just combined. Avoid overmixing.
- Fold in the shredded coconut.
- Pour the batter into the prepared baking pan and smooth the top.
- Brush an egg wash (egg yolk mixed with a splash of water) on top before baking.
- Bake for 1 hour. Broil for the last 5 minutes to brown the top, keep a close eye on it to prevent burning!
- Cool the cake in the pan before slicing and serving.
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