Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat)

Dive into a Delightful Treat

Ever tasted something so rich and sweet that it transports you straight to a tropical paradise? One bite of Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat) will do just that! This cake is the perfect blend of chewy and creamy with a hint of coconut, all baked to golden perfection. It’s so easy to whip up in just one pan, you’ll wonder why you didn’t try it sooner.

Why Make This Recipe

You’ll love this recipe for a few reasons. First off, it’s incredibly simple! You mix everything, pour it into the pan, and let the magic happen in the oven. Who doesn’t enjoy minimal cleanup? Second, it’s affordable with just a handful of ingredients you probably already have. Lastly, it’s family-friendly; kids and adults alike will be fighting over the last slice.

Ingredients

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

• 2 cups grated coconut
• 1 cup glutinous rice flour
• 1 cup coconut milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Banana leaves or parchment paper (for baking)

Directions

1. Preheat your oven to 350°F (175°C) and prepare a baking pan lined with banana leaves or parchment paper.
2. In a mixing bowl, combine the grated coconut, glutinous rice flour, coconut milk, sugar, salt, and vanilla extract. Mix until fully combined.
3. Pour the mixture into the prepared baking pan and spread it evenly.
4. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Let cool before slicing and serving. Enjoy your Indonesian Sticky Coconut Cake!

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

Making this cake is a breeze! Start by preheating your oven, which is basically like telling it, “Get ready for some deliciousness!” Mix all your ingredients in one bowl — less mess, more fun. Pour it in, pop it into the oven, and let it bake until it’s all golden and inviting. Pro tip: Make sure to check for doneness with a toothpick; it should come out clean for the perfect bake.

How to Serve Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat)

This cake looks as good as it tastes! Serve it warm or at room temperature, and don’t be shy about pairing it with fresh fruit, whipped cream, or even a scoop of vanilla ice cream. The colors contrast beautifully, and the aroma? Divine! Imagine cutting into that moist, sticky cake and seeing that luscious coconut fluff inside. Yum!

How to Store Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat)

This treat stays fresh in the fridge for about 3-4 days. Just wrap it up to keep it moist. Want to stash some for later? You can freeze it for up to 2 months! Just make sure to thaw it in the fridge before serving. Reheat it lightly in the oven, and it’ll taste just like freshly baked!

Tips to Make Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat)

Here are some insider tricks to up your cake game:

• Grate your coconut fresh if possible – the flavor is unbeatable!
• If you want a richer taste, add a splash of coconut extract alongside vanilla.
• Don’t underbake; go for that golden top for a slight crispness!
• Need it vegan? Swap the sugar for coconut sugar, and you’re golden!

Variation

Feel like switching it up? Here are some easy variations:

• Add mashed bananas or sweetened red beans into the batter for a twist.
• Toss in a handful of chocolate chips for a sweet surprise.
• Spice it up by adding a pinch of cinnamon or cardamom — it gives a lovely warmth!

FAQs

Can I use regular flour instead of glutinous rice flour?
Nope! Glutinous rice flour is key for that sticky texture.

Can I make this cake ahead of time for a party?
Absolutely! Make it the day before and let it chill in the fridge.

How do I know when the cake is done?
Do the toothpick test! It should come out clean from the center of the cake.

📌 Pin this recipe for your next cozy dinner night!

Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat)

A rich and sweet Indonesian cake made with glutinous rice flour and fresh coconut, perfect for a tropical treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: Indonesian, Tropical

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups grated coconut Freshly grated is recommended for the best flavor
• 1 cup glutinous rice flour Essential for the sticky texture
• 1 cup coconut milk
• 3/4 cup sugar Can substitute with coconut sugar for a vegan option
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract A splash of coconut extract can enhance flavor
• as needed banana leaves or parchment paper For lining the baking pan

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a baking pan lined with banana leaves or parchment paper.
2. In a mixing bowl, combine grated coconut, glutinous rice flour, coconut milk, sugar, salt, and vanilla extract. Mix until fully combined.
3. Pour the mixture into the prepared baking pan and spread it evenly.

Baking

1. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Let cool before slicing and serving.

Notes

Serve warm or at room temperature. It pairs well with fresh fruit, whipped cream, or vanilla ice cream. For storing, wrap it up to keep it moist in the refrigerator for 3-4 days or freeze for up to 2 months.