Wingko Babat

5.0 from 11 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 20


  • 300 gram freshly shredded coconut meat (*)
  • 150 gram glutinous (sticky) rice flour (**)
  • 200 gram sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 150 gram coconut milk
  • 1 teaspoon vanilla extract
  • coconut oil (or butter/oil) to grease the cake pan
  • 2 tablespoon toasted sesame seeds


  1. Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper, grease with coconut oil (or butter/oil) and set aside.
  2. Mix together freshly shredded coconut meat, glutinous rice flour, sugar, and salt. Add egg and mix well. Add coconut milk and vanilla extract, mix well.
  3. Pour the batter into prepared pan, sprinkle the top of the batter with toasted sesame seeds.
  4. Bake in preheated oven for about 50 minutes, or until a cake tester comes out clean.
  5. If the top of the cake doesn't have an even golden brown color, turn on the oven broiler, watch like a hawk, and remove the cake once the top has a nice even golden brown color.
  6. Cool the cake in the pan until room temperature. Remove the cake from pan, and cut into 20-24 pieces.


  • (*) I use 1 lb frozen freshly shredded coconut meat from Asian groceries. After thawing, washed, and drained, I got about 325 gram and used the whole thing.
  • (**) I use the green color packet of Erawan glutinous rice flour.

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