why make this recipe

Indonesian Sticky Coconut Cake, also known as Wingko Babat, is a delightful treat that’s perfect for any occasion. It’s simple to make and packed with delicious flavors. The combination of glutinous rice flour, coconut milk, and grated coconut creates a chewy, moist cake that is utterly satisfying. Whether you’re looking for a sweet snack or a dessert for a gathering, this cake will surely impress your family and friends. Plus, it’s a fantastic way to enjoy the rich taste of coconut!

how to make Indonesian Sticky Coconut Cake

Ingredients:

2 cups glutinous rice flour
1 can (400ml) coconut milk
1 cup grated coconut (fresh or dried)
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder

Directions:

Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder.
Gradually add the coconut milk, mixing until you achieve a smooth batter.
Fold in the grated coconut, salt, and vanilla extract until everything is well combined.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes or until the cake turns golden brown. A toothpick inserted in the center should come out clean.
Let it cool before slicing into pieces. Serve and enjoy!

how to serve Indonesian Sticky Coconut Cake

This lovely cake can be served warm or at room temperature. Cut it into squares or rectangles for a beautiful presentation. You can enjoy it plain or pair it with a cup of tea or coffee. It also makes a perfect dessert for gatherings or celebrations!

how to store Indonesian Sticky Coconut Cake

To store the cake, make sure it has cooled completely. Place it in an airtight container and keep it at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.

tips to make Indonesian Sticky Coconut Cake

Use fresh grated coconut for a more intense flavor and texture.
Make sure to measure your ingredients accurately for the best results.
Don’t skip greasing the baking dish; this will help the cake come out easily.
If you prefer a sweeter cake, feel free to adjust the sugar to your liking.

variation

You can add in additional flavors to make this cake even more special. For instance, try adding a teaspoon of pandan extract for an aromatic twist, or mix in some chocolate chips for a sweet surprise!

FAQs

Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is important for the texture of the cake. It gives the cake its chewy consistency.

Can I freeze Indonesian Sticky Coconut Cake?
Yes, you can freeze it! Wrap the slices well in plastic wrap and place them in an airtight container. Thaw at room temperature when you’re ready to enjoy.

Is this cake suitable for kids?
Absolutely! The Indonesian Sticky Coconut Cake is a great treat for kids. It’s sweet, chewy, and made with simple ingredients, making it a delightful snack for all ages.