V for Veggy

Wingko Babat

Wingko babat is a traditional Indonesian dessert made from a mixture of freshly shredded coconut, glutionus rice flour, and coconut milk. Coconut lovers are usually going nuts over this dessert. As with typical Indonesian sweets, wingko babat is pretty rich, so you can cut an 8” square cake into 24-30 pieces.

Wingko Babat

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 ends 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 result, either buy a fresh coconut and shred the meat yourself, or buy frozen freshly shredded coconut.

Wingko Babat

The cake itself is very easy to make, just mix everything into a smooth uniform batter, pour into a parchment lined 8” square cake pan, and bake until cooked and golden brown, make sure a cake tester comes out clean. If your cake is cooked but the top is not golden brown yet, turn on the oven broiler and watch like a hawk! Once you like the color, quickly remove the cake from the broiler, or you are going to end up with a layer of charred cake.

Wingko Babat

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.


  • Marvellina Goh says:

    OMG!! I love...love...these! Haven't had wingko babat for ages!!! You made it all so perfect!!! PINNED!

    • Anita says:

      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.

  • Christine says:

    I love the name! Looks easy enough for me to try at home.

    • Anita says:

      Wish it was me who came up with the name ;) But, this is how the cake is called in Indonesia.

  • Anna says:

    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

    • Anita says:

      Thanks for giving my recipe a try Anna :)

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