Wingko Babat, Javanese Coconut Sticky Rice Cake

Written by on June 14, 2012 in Java Culinary with 0 Comments

Wingko Babat, Javanese Coconut Sticky Rice Cake

Wingko Babat Recipe (Javanese Coconut Sticky Rice Cake)


250 grams glutinous rice (sticky rice) flour
400 milliliter medium coconut milk
250 grams raw canesugar
1/4 teaspoon kosher salt
2 pandan leaves, knotted
250 grams frozen grated coconuts, thawed
20 grams 90% dark chocolate
30 grams (1/4 cup) cocoa powder
banana leaves

1. Pre-heat oven to 350 degrees F (180 degrees C). Prepare 22 cm x 22 cm x 3 cm square pan. Layer the pan with banana leaves.

2. In a saucepan, combine coconut milk, pandan leaves and sugar to a boil at medium heat. Add salt, 90% dark chocolate and cocoa powder; whisk well. Remove from heat and cool off.

3. In a big bowl, combine well glutinous rice (sticky rice) with grated coconuts. Discard pandan leaves before pouring a small amount of coconut milk mixture at time into the bowl. Don’t forget to stir once a while. After this all well-mix, transfer the mixture to the square pan that has been layered with banana leaves.

4. Bake for 35-40 minutes in the oven until cooked.

5. Cool down and flip the square to remove the cake out from the pan. Refrigerate until hard and slice as you desire. Place on hot pan or broil both sides until darken and hard but soft the inside part. Enjoy with any warm beverage such as wedang jahe (Indonesian ginger tea). Most original wingko has a round shape, I prefer use square as it’s easier for me to shape it into square.

Cook’s Note:
* This recipe originally uses vanilla powder. I twisted with pandan instead.

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