I’ll never forget the first time I tried this cake. It wasn’t in a fancy bakery or at a big celebration. It was from a small, unassuming street cart on a humid afternoon in Java, Indonesia.
The vendor, an elderly woman with the kindest smile, was pressing small, round cakes onto a hot griddle. The air smelled incredible, a mix of toasty coconut and caramelizing sugar. She handed me one wrapped in a piece of banana leaf, still warm.
One bite and I was completely hooked. It was dense, chewy, and bursting with an intense, authentic coconut flavor. It wasn’t fluffy like a typical cake; it was something else entirely, a satisfyingly sticky and sweet treat. That cake was Wingko Babat.
For years, I tried to recreate that perfect texture and taste. After a lot of trial and error, I finally nailed a recipe that takes me right back to that street corner. It’s surprisingly simple and uses just a handful of ingredients. Now, you can bring that little piece of tropical magic into your own kitchen.
What You’ll Need
The beauty of this recipe is its simplicity. You don’t need a long list of fancy items. The magic comes from using the right kind of coconut and flour.
- Glutinous Rice Flour: This is non-negotiable. It’s also called sweet rice flour and is what gives the cake its signature chewy, mochi-like texture. Regular rice flour will not work.
- Grated Coconut: Freshly grated is best, but unsweetened frozen grated coconut is a fantastic substitute. Avoid dry, desiccated coconut if you can; it completely changes the moisture and texture.
- Coconut Milk: Full-fat, canned coconut milk provides the richness and binds everything together. Give the can a good shake before opening.
- Granulated Sugar: Provides the sweetness. You can adjust the amount slightly based on your preference.
- Salt: Just a pinch is all you need to balance the sweetness and bring out the coconut flavor.
- Vanilla Extract: Adds a lovely warmth and aroma that complements the coconut perfectly.
Tools Required
No special equipment is needed here, which makes this recipe even more approachable.
- Large Mixing Bowl
- Spatula or Wooden Spoon
- 8×8 inch (20×20 cm) Baking Pan
- Parchment Paper
- Oven
How to Make Sticky Coconut Cake (Wingko Babat)
Follow these steps closely, and you’ll have a perfect Wingko Babat. The process is mostly just mixing and baking, so don’t be intimidated!
Step 1: Preheat your oven to 350°F (175°C). Grease your 8×8 inch baking pan and line it with parchment paper, leaving some overhang on the sides to act as handles. This will make it much easier to lift the cake out later.
Step 2: In a large mixing bowl, combine the glutinous rice flour, granulated sugar, and salt. Whisk them together until they are evenly distributed. Breaking up any lumps now is a good idea.
Step 3: Add the grated coconut to the dry ingredients. Use your hands or a spatula to mix it in, making sure the coconut is fully coated with the flour and sugar mixture.
Step 4: Pour in the coconut milk and vanilla extract. Stir everything together until you have a thick, sticky, and uniform batter. It will be more like a dense dough than a pourable cake batter. Don’t overmix; just combine until no dry spots remain.
Step 5: Transfer the mixture to your prepared baking pan. Use the back of your spatula (or slightly damp hands) to press the mixture down firmly and evenly. This step is important for creating a dense cake that holds together when sliced.
Step 6: Bake for 30-40 minutes, or until the top is golden brown and the edges are pulling away from the sides of the pan. A skewer inserted into the center should come out with moist, sticky crumbs attached, not wet batter.
Step 7: Let the cake cool completely in the pan on a wire rack. I know it’s tempting to dig in, but this is crucial! If you try to slice it while it’s warm, you’ll have a sticky mess. Cooling allows it to set properly for clean, beautiful slices.
Step 8: Once completely cool, use the parchment paper handles to lift the cake out of the pan. Place it on a cutting board and slice it into squares or diamonds. Enjoy!
Pro Tips
Over the years, I’ve picked up a few tricks that make a real difference. Here are some of my top tips for getting the best Wingko Babat.
- The Coconut Matters Most: I can’t stress this enough. The best result comes from fresh or frozen grated coconut. Dry, desiccated coconut lacks the moisture and oil needed for that perfect chewy texture. If you can only find desiccated, try soaking it in warm water for 30 minutes before using, but the outcome will still be different.
- Press It Down Firmly: When you put the batter in the pan, don’t just spread it lightly. You need to compact it. Pressing it down firmly ensures there are no air pockets and gives the cake its signature dense, satisfying chew.
- Don’t Fear the Sticky Skewer: Unlike a regular cake where you want a clean skewer, a test skewer for Wingko Babat should come out a bit sticky with some moist crumbs. If it comes out completely clean, you’ve likely overbaked it, and the cake will be dry instead of chewy.
- Patience is a Virtue (Especially for Cooling): Seriously, let it cool all the way down. Hours, if needed. This cake’s structure firms up as it cools. Slicing it warm will result in gooey, misshapen pieces. A cool cake slices cleanly every time.
Substitutions and Variations
While the classic recipe is fantastic on its own, you can definitely play around with it. Here are a few ideas to get you started.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Granulated Sugar | Brown Sugar or Coconut Sugar | This will give the cake a deeper, more caramel-like flavor and a slightly darker color. |
| Vanilla Extract | Pandan Extract | Use about 1 teaspoon of pandan extract for a classic Southeast Asian flavor. It’s a game-changer! |
| Topping | Sesame Seeds | Sprinkle a tablespoon of white or black sesame seeds on top before baking for extra crunch and nutty flavor. |
| Shape | Muffin Tin | Press the mixture into a greased muffin tin for individual, pre-portioned cakes. Reduce baking time to 20-25 minutes. |
Dietary Swaps, Nutrition, and Pairings
This cake is wonderfully accommodating to several diets naturally. Here’s a quick look at its profile.
Dietary Information:
This recipe is naturally gluten-free (thanks to glutinous rice flour) and vegetarian. It’s also easily made vegan since it contains no eggs or dairy. It’s a fantastic dessert for those with specific dietary needs.
Nutritional Estimate:
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | 180-220 kcal |
| Carbohydrates | 25g |
| Fat | 8g |
| Protein | 2g |
| Sugar | 15g |
Note: These values are estimates and can vary based on specific ingredients used.
Meal Pairing Suggestions:
Wingko Babat is a perfect afternoon treat. It pairs beautifully with a hot cup of black coffee or a simple green tea. The bitterness of the beverage cuts through the sweetness of the cake, creating a perfect balance.
Make-Ahead & Efficiency Tips
You can prepare the batter up to 24 hours in advance. Just cover the bowl tightly with plastic wrap and store it in the refrigerator. When you’re ready, give it a quick stir, press it into the pan, and bake as directed.
For efficiency, measure out all your dry ingredients into one bowl ahead of time. This makes the final assembly process take less than five minutes.
Leftovers and Storage
If you somehow have leftovers, storing them is easy. The cake holds up really well.
Store the slices in an airtight container at room temperature for up to 3 days. The texture stays perfectly chewy.
For longer storage, you can keep it in the refrigerator for up to a week. The cake will harden when chilled, so let it come to room temperature or warm it for about 10-15 seconds in the microwave to restore its soft, chewy texture before eating.
Frequently Asked Questions
Q1. My cake came out dry, not chewy. What did I do wrong?
Ans: This is usually caused by one of two things: you used desiccated coconut instead of fresh/frozen, or you overbaked it. The key to chewiness is moisture from the coconut and not baking it past the point where the center is just set.
Q2. Can I use regular all-purpose flour or regular rice flour?
Ans: No, you must use glutinous rice flour (also called sweet rice flour or mochiko). It contains a different kind of starch that becomes sticky and chewy when cooked. Other flours will produce a completely different, likely crumbly, texture.
Q3. Where can I find glutinous rice flour and frozen grated coconut?
Ans: You can find both at most Asian grocery stores. Glutinous rice flour is often in the baking aisle, sometimes under the brand name “Mochiko.” Frozen grated coconut is usually in the freezer section near other fruits and vegetables.
Q4. Is “glutinous” rice flour gluten-free?
Ans: Yes, it is! The name “glutinous” is a bit confusing. It refers to the glue-like, sticky quality of the rice when cooked, not the presence of gluten protein. The flour is perfectly safe for those with celiac disease or gluten sensitivity.
Wrapping Up
There you have it—a taste of an Indonesian street market, right from your oven. This Sticky Coconut Cake is more than just a dessert; it’s a texture, a memory, and a wonderfully simple pleasure.
The chewy, dense, coconut-packed slices are truly addictive, and the fact that it’s so easy to make is the best part. I hope you give this recipe a try and fall in love with it just like I did.
When you make it, please come back and leave a comment below. I’d love to hear about your experience or answer any questions you might have.
