Description
Sticky Coconut Cake, also known as Wingko Babat, is a traditional Indonesian treat made with glutinous rice flour, shredded coconut, and rich coconut milk. This dense, sweet cake has a caramelized golden topping created by brushing on egg yolks before broiling. It is baked to perfection, then chilled for several hours to develop its sticky texture, making it a delightful dessert or snack with a tropical coconut flavor.
Ingredients
Scale
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. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring until smooth. The batter will be thin and liquid.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper. 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 and gently brush the top with the beaten egg yolks. Set the oven to broil and bake for an additional 5-10 minutes, until the top is golden brown and caramelized.
- Cool and Serve: Let the cake cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cake to set into its characteristic sticky texture. Cut into squares or triangles before serving chilled or at room temperature.
Notes
- Use full-fat canned coconut milk for the richest flavor and best texture.
- Be sure to line the baking pan with parchment paper for easy removal.
- The resting time in the refrigerator is essential to develop the sticky texture of the cake.
- Brush the egg yolk gently to avoid disturbing the cake surface before broiling.
- This cake can be stored in the refrigerator for up to 3 days.
