Ever taken a bite of something so comforting that it instantly transports you to a sun-soaked street market in Indonesia?

Indonesian Sticky Coconut Cake, also known as Wingko Babat, might just be that taste. This delightfully chewy cake is a unique blend of sweet coconut and sticky rice flour, creating a dessert that’s not only delicious but also easy to make. You can whip it up in one pan, making cleanup a breeze — and trust me, you’ll want to dive into this treat!

Why Make This Recipe

So, why should you add Wingko Babat to your recipe repertoire?

Super Easy: It’s a one-bowl wonder that doesn’t require any fancy equipment or skills. If you can mix and bake, you’re golden!
Family-Friendly: Everyone loves a good coconut treat. Serve it at gatherings, and watch it disappear faster than a cat video on social media!
Affordable Ingredients: You don’t need to break the bank for this irresistibly soft and sticky cake.

Ingredients

You don’t need fancy stuff — just these basics!

2 cups grated coconut
1 1/2 cups glutinous rice flour
1 cup sugar
1 cup coconut milk
1/2 teaspoon salt
1 teaspoon vanilla extract
Banana leaves or a baking pan for lining

Directions

Preheat your oven to 350°F (175°C).
In a bowl, mix grated coconut, glutinous rice flour, sugar, coconut milk, salt, and vanilla extract until well combined.
Line a baking pan with banana leaves or grease it with oil.
Pour the mixture into the prepared pan, smoothing out the top.
Bake for about 30-40 minutes, or until the cake is set and slightly golden on top.
Allow to cool before cutting into squares and serving.

How to Make Indonesian Sticky Coconut Cake (Wingko Babat) – Overview

Making Wingko Babat is as simple as it gets! You’ll start by preheating your oven — let that heat work its magic. Meanwhile, toss your grated coconut and other ingredients into a bowl. Mix until everything is one sticky blend of goodness. Once you’ve lined your baking pan, pour the mix in and smoothen the surface. Don’t forget to keep an eye on it while it bakes for that gorgeous golden hue! Pro tip: Let it cool completely before cutting; trust me, patience pays off. 😋

How to Serve Indonesian Sticky Coconut Cake (Wingko Babat)

Serve your Indonesian Sticky Coconut Cake warm or at room temperature. Picture this: golden squares topped with a sprinkle of grated coconut, accompanied by a cup of robust Indonesian coffee. Feeling adventurous? Add a drizzling of sweet coconut cream on top for a creamy delight! The aroma alone will have everyone flocking to your kitchen.

How to Store Indonesian Sticky Coconut Cake (Wingko Babat)

Wondering how long your cake lasts? In the fridge, it stays fresh for about 3-5 days. If you want to freeze it, wrap individual pieces in plastic wrap and store them in a freezer bag — they’ll be good for a couple of months! Just thaw and reheat gently in the microwave when you’re ready to indulge again.

Tips to Make Indonesian Sticky Coconut Cake (Wingko Babat)

Use fresh grated coconut for the best flavor. Dried coconut just won’t hit the same spot.
If you’re looking for a deeper flavor, toast your coconut before mixing it in for that nutty essence.
Want it sweeter? Amp up the sugar to suit your taste buds — you’re the boss here!

Variation

Feeling creative? Try adding in some pandam extract for a lovely green hue and a subtle flavor twist. You can also substitute almond milk for coconut milk if you’re in the mood for something different or if you want to make it vegan!

FAQs

1. Can I use regular rice flour instead of glutinous rice flour?
Nope! Glutinous rice flour is key for that chewy texture, so stick with it!

2. How can I make this ahead of time?
You can prepare the batter the night before and bake it in the morning. Just keep it chilled!

3. Can I freeze Wingko Babat?
Absolutely! Wrap it well, and it’ll last in the freezer for a couple of months. Just remember to thaw it before devouring!

📌 Pin this recipe for your next cozy dinner night!