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Slice of Gluten Free Indonesian Sticky Coconut Cake (Wingko Babat) on a plate

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.