Description
Sticky Coconut Cake, also known as Wingko Babat, is a traditional Indonesian treat that features a moist, chewy texture infused with rich coconut flavor. This cake combines shredded coconut, glutinous rice flour, and coconut milk for a naturally sweet and sticky dessert with a golden egg yolk topping. Perfectly balanced and easy to prepare, this cake is best enjoyed chilled or at room temperature, making it an ideal dessert or snack for gatherings.
Ingredients
Scale
Egg Mixture
- 2 large eggs, separated
- 1¼ cups granulated sugar
Main Batter
- 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 incorporate the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until the batter is smooth and well blended. Note that the batter will be thin and liquid in consistency.
- Bake the Cake: Pour the prepared batter into an 8×8-inch baking pan lined with parchment paper, ensuring an even spread. Bake in the preheated oven 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 and gently brush the surface with the beaten egg yolks reserved earlier. Adjust the oven to broil setting and bake the cake for an additional 5 to 10 minutes, or until the top turns golden brown and slightly caramelized, creating a glossy finish.
- Cool and Serve: Transfer the cake on a wire rack and allow it to cool completely in the pan. Once cooled, cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to fully set and develop its sticky texture. After resting, cut the cake into squares or triangles and serve chilled or at room temperature for optimal taste and texture.
Notes
- Using full-fat coconut milk enhances the richness and moisture of the cake.
- Glutinous rice flour gives the cake its characteristic sticky texture; do not substitute with regular rice flour.
- Brushing the egg yolks and broiling creates a beautiful golden, glossy top layer.
- Refrigeration time is crucial for the cake to set properly and achieve the sticky consistency.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
