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Sticky Coconut Cake

Wingko Babat is a delightful street snack made with coconut and rice flour, resulting in a sticky, sweet, and nostalgic treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Asian, Indonesian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs, separated Use large eggs.
  • 1 1/4 cup granulated sugar
  • 2 1/4 cup full fat canned coconut milk Ensure it's full-fat for richness.
  • 3 cup shredded sweetened coconut If dry, toast it briefly and cool.
  • 1 1/2 cup glutinous rice flour This is gluten-free despite the name.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk the egg whites with the granulated sugar until combined.
  3. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla until well combined and smooth.
Baking
  1. Pour the batter into an 8x8 inch baking pan and bake for 45 minutes.
  2. After baking, brush the egg yolks on top of the cake.
  3. Set the oven to broil and broil the cake for 5-10 minutes, monitoring closely until golden brown.
  4. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Chilling
  1. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
Serving
  1. Cut the chilled cake into squares or triangles and serve cold or at room temperature.
  2. For added flavor, plate with toasted coconut and a pinch of flaky sea salt.

Notes

Store in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze in single layers separated by parchment for up to 1 month.