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Wingko Babat
Indonesian wingko babat is made for coconut lovers. With freshly grated coconut, coconut milk, and coconut oil, it's impossible not to love these yummy cakes.
Wingko Babat is a traditional Indonesian dessert made from a mixture of freshly shredded coconut, glutinous/sticky rice flour, and coconut milk. Coconut lovers are usually going nuts over this dessert.
These coconut cakes are slightly fudgy and chewy, and are popular throughout the island of Java and are considered a souvenir food to bring home when you visit one of the cities on the island.
The most popular wingko comes from the city of Babat in East Java, hence Wingko Babat. But with my recipe, you can now make wingko babat easily at home and pretend you are having a wonderful tropical vacation in Indonesia. :)
What do I need to make Indonesian wingko babat?
You will need freshly grated coconut meat, glutinous/sticky rice flour, coconut oil, sugar, salt, egg, coconut milk, vanilla extract, and toasted sesame seeds.
Freshly grated coconut meat
Most of the time, I use frozen freshly shredded coconut that comes in 1 lb package in Asian groceries. Once thawed, washed, and rinsed, I usually end up with about 325-350 gram shredded coconut.
I have not tried making this with desiccated coconut, so I have no idea how much you will need for that.
For best results, either buy a fresh coconut and shred the meat yourself or buy frozen freshly shredded coconut.
Glutinous/sticky rice flour
I usually get the one from the Erawan brand. Note that Erawan carries three types of flour, and you want the one with green labels, which is sticky/glutinous rice flour.
Alternatively, you can use an equal amount of mochiko too.
Coconut oil
For maximum coconut flavor, it is a good idea to stick with coconut oil. Alternatively, you can use unsalted butter, vegetable oil, or canola oil.
How do I bake a wingko babat?
Traditionally, wingko babat is cooked on a stovetop using a specialized pancake-shaped pan. This recipe is my original creation and I have made sure that it will bake beautifully in an oven. Here is the step-by-step:
- 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.
- Mix together freshly shredded coconut meat, sticky/glutinous rice flour, sugar, and salt. Add egg and mix well. Add coconut milk and vanilla extract, mix well.
- Pour the batter into prepared pan, sprinkle the top of the batter with toasted sesame seeds.
- Bake in preheated oven for about 50 minutes, or until a cake tester comes out clean.
- 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.
- Cool the cake in the pan until room temperature. Remove the cake from pan, and cut into 20-24 pieces.
Wingko Babat
Ingredients
- 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
Instructions
- 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.
- 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.
- Pour the batter into prepared pan, sprinkle the top of the batter with toasted sesame seeds.
- Bake in preheated oven for about 50 minutes, or until a cake tester comes out clean.
- 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.
- Cool the cake in the pan until room temperature. Remove the cake from pan, and cut into 20-24 pieces.
Notes
- (*) 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.
Comments
OMG!! I love...love...these! Haven't had wingko babat for ages!!! You made it all so perfect!!! PINNED!
Oo, then you should try making them. I used to hate coconut cake/cookie/etc, but now I cannot get enough of them, not sure why, haha.
I love the name! Looks easy enough for me to try at home.
Wish it was me who came up with the name ;) But, this is how the cake is called in Indonesia.
Thanks for sharing this great recipe - I made these tonight and they were so delicious. Can't wait to try more of your recipes - I love your site
Thanks for giving my recipe a try Anna :)
Wow, I've never tried this before but it looks amazing! Can't wait to give this recipe a go :)
I know the coconut lovers in my family will love these! Yum!
Oh yum! These were SO good! Even my picky kids gobbled them up. I'll definitely be making them again!
These look so delicious! I can see these being a big hit with my whole family!
Always looking for new coconut desserts. Love this one, can't wait to make these.
I have never heard of this recipe before, but I am a huge lover of coconut and am definitely going to be making this soon! Looks too good to pass up!
I may have seen this type of cake before but didn't lnow that is what it is called!! How very cool, I love your honesty with the coconut too.
These are the perfect dessert that isn't too sweat and everyone loves them. Thanks for the recipe.
You sold me on this as soon as you mentioned three kinds of coconut, it sounds too delicious not to make.
I am certain this dessert is going to taste great. The Ingredients are so simple and easy to get. Will be trying this for sure.
Do you think I could replace the sugar with honey or maple syrup?
Hi Steph, I think texture-wise, honey/maple syrup should work. I'm more worried about how well honey/maple syrup and coconut flavors go together.
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