Description
Wingko Babat is a traditional Indonesian coconut cake that features a rich, chewy texture and a golden, caramelized top. Made with glutinous rice flour, shredded sweetened coconut, and full-fat coconut milk, this dessert is baked until perfectly set, then finished under the broiler for a beautiful browned crust. After an overnight chill, the cake is cut into squares or triangles for a delightful treat that can be enjoyed either chilled or at room temperature.
Ingredients
Scale
Ingredients
- 2 eggs (separated)
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Batter: In a medium bowl, whisk the egg whites and granulated sugar together until well combined. Gradually stir in the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix thoroughly to ensure the batter is smooth and free of lumps.
- Pour Batter: Pour the batter into an 8×8-inch baking pan, spreading it out evenly for uniform baking.
- Bake Cake: Bake the batter in the preheated oven for 45 minutes until the cake is set.
- Broil Topping: Carefully remove the pan from the oven. Gently brush the top of the cake with the reserved egg yolks. Switch the oven setting to broil and return the cake to the oven for 5 to 10 minutes, or until the top turns a golden brown color. Watch closely to avoid burning.
- Cool and Refrigerate: Let the cake cool completely in the pan on a wire rack. Once cooled, cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours to allow it to fully set.
- Serve: Cut the cake into squares or triangles. Serve chilled from the fridge or at room temperature and enjoy.
Notes
- Use full-fat coconut milk for the richest flavor and texture.
- Ensure the batter is smooth to prevent lumps in the final cake.
- Broiling the top with egg yolks gives the cake its characteristic golden brown crust; watch carefully to avoid burning.
- Chilling the cake overnight helps it set firmly for easier slicing.
- This cake can be served cold or at room temperature depending on personal preference.
