Wingko Babat (Chewy Grilled Coconut Cake) - Savory and Chewy

Snacks

Wingko Babat (Chewy Grilled Coconut Cake) - Savory and Chewy

Name: Wingko Babat (Chewy Grilled Coconut Cake) - Savory and Chewy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Ingredients: grated coconut, slightly young; white glutinous rice flour; granulated sugar; thick coconut milk; chicken egg; salt; vanilla powder; margarine for greasing; pandan leaf

by Admin • 2 months ago

Prep

15 min

Cook

40 min

Servings

Level

Easy

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Wingko babat is a traditional snack made from grated coconut and glutinous rice flour, baked until the surface turns golden brown with a wonderfully fragrant aroma. The texture is chewy and rich on the inside yet slightly crisp around the edges, making it a perfect companion for afternoon tea or coffee. Although it's closely associated with Semarang and Babat, this homemade version is easy to make with simple kitchen tools.

🧂 Ingredients

🍽️ Servings: 12

Adjust the servings and the ingredient amounts & nutrition below update automatically.

300 grams grated coconut, slightly young
250 grams white glutinous rice flour
150 grams granulated sugar
200 ml thick coconut milk
1 chicken egg
1/2 tsp salt
1/4 tsp vanilla powder
2 tbsp margarine for greasing
1 leaf (optional, for aroma) pandan leaf

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👩‍🍳 Instructions

1 Combine the grated coconut, granulated sugar, and salt in a large bowl. Mix well while gently kneading so the sugar dissolves a bit and blends with the coconut.
2 Pour the thick coconut milk into the coconut mixture little by little, stirring until evenly combined.
3 Add the white glutinous rice flour and vanilla powder, then mix until the batter is well combined and there are no flour lumps.
4 Beat the egg lightly, then add it to the batter and mix again until evenly combined. The batter will feel a bit soft and sticky — that's normal.
5 Preheat the oven to 180°C (350°F) for 10 minutes before use.
6 Grease a flat baking pan (about 20x20 cm, or 8x8 inches) with a thin, even layer of margarine so the batter doesn't stick.
7 Pour the batter into the pan and smooth it out with a spoon or spatula until the surface is level and firm, about 1.5 cm (roughly 1/2 inch) thick.
8 Bake in the oven for 35–40 minutes, or until the surface turns golden brown and the center is fully cooked. Test with a toothpick — if it comes out clean, it's done.
9 Remove from the oven and let it cool slightly for 10 minutes before cutting so it doesn't fall apart.
10 Cut the wingko into squares or any shape you like, then serve warm or store in an airtight container.

💡 Tips

• Use coconut that isn't too mature so the wingko turns out softer and doesn't get hard once it cools.

• If you don't have an oven, you can cook the wingko in a nonstick pan over low heat, covered, flipping it over until both sides are cooked through.

• For a more fragrant aroma, add a little pandan water or some grated citrus zest to the batter.

• Store the wingko at room temperature for up to 2 days, or in the refrigerator for up to 5 days; warm it briefly before eating to bring back its soft texture.