Description
Sticky Coconut Cake, known as Wingko Babat, is a traditional Indonesian delicacy featuring a moist, chewy texture with a rich coconut flavor. Made with shredded coconut, glutinous rice flour, and coconut milk, this cake is baked to perfection and topped with a golden egg yolk glaze. It’s best enjoyed chilled or at room temperature, offering a delightful balance of sweetness and sticky texture that’s perfect for any occasion.
Ingredients
Scale
For the Cake Batter
- 2 large eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk the egg whites and granulated sugar until combined and slightly frothy. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until you get a smooth, thin, and liquid batter.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper for easy removal. Place the pan in the oven and bake for 45 minutes or until the cake is set and firm to the touch.
- Add the Egg Yolk Topping: Remove the cake from the oven. Lightly brush the top with the beaten egg yolks to create a glossy glaze. Set your oven to broil and return the cake to bake for another 5 to 10 minutes until the top is beautifully golden brown and slightly caramelized.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight to let it set fully. After resting, cut into squares or triangles. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Use full-fat canned coconut milk for the richest flavor and best texture.
- Sweetened shredded coconut helps balance the natural tartness of the coconut milk.
- Glutinous rice flour is key for the sticky, chewy texture; do not substitute with regular rice flour.
- Allowing the cake to rest overnight enhances the stickiness and sliceability.
- Brush the egg yolk topping carefully to avoid pooling or uneven browning.
