Wingko Babat

Name: Wingko Babat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 cups glutinous rice flour; 2.5 cups freshly grated coconut; 3/4 cup granulated sugar; 1/2 cup unsweetened coconut milk; 1/2 tsp fine salt; 1 tsp vanilla extract

A traditional Indonesian sweet coconut cake with a chewy texture, rich coconut aroma, and crisp toasted top.

50 minEasyServes 8240 cal/serving

IndonesianDessertOvenVegetarianVeganStandardGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups glutinous rice flour
2.5 cups freshly grated coconut
3/4 cup granulated sugar
1/2 cup unsweetened coconut milk
1/2 tsp fine salt
1 tsp vanilla extract

Instructions

1

Preheat oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper.
2

In a large mixing bowl, combine 2 cups glutinous rice flour, 2.5 cups freshly grated coconut, 3/4 cup granulated sugar, and 1/2 tsp fine salt.
3

Pour in 1/2 cup unsweetened coconut milk and 1 tsp vanilla extract, stirring until a thick, uniform dough forms.
4

Press the dough evenly into the prepared baking pan using a spatula.
5

Bake for 30 minutes, then broil on high for 3 minutes until the top is golden brown.
6

Cool completely before slicing into square portions.

Questions

How long does Wingko Babat keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Wingko Babat?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Es Cendol Coconut Pandan Dessert Drink drink
Hibiscus Lemonade drink
Gin and Tonic drink

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