Cakes & Bread
Wingko Babat Semarang (Semarang Coconut Rice Cake)
Prep
15 min
Cook
25 min
Servings
10
Level
Easy
Wingko babat, a legendary crispy-chewy cake from Semarang and Lamongan! Grated coconut, glutinous rice, and sugar are baked into a flat, round cake with slightly crispy edges and a chewy center. It's the timeless train-station snack souvenir from Semarang that never goes out of style.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g semi-mature grated coconut (fresh)
- 150g white glutinous rice flour
- 100g granulated sugar
- 50g finely grated palm sugar
- 1/4 tsp salt
- 100 ml coconut milk
- 1 egg
- 1/2 tsp vanilla extract
- 1 leaf pandan leaf, extract the water
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👩🍳 Instructions
- 1 Combine the grated coconut, glutinous rice flour, granulated sugar, palm sugar, and salt.
- 2 Beat the egg lightly, then mix with the coconut milk, pandan water, and vanilla extract.
- 3 Pour the coconut milk mixture into the coconut-flour mixture.
- 4 Stir and knead until everything is evenly combined and can be shaped.
- 5 Take a portion of dough about the size of a ping pong ball and flatten it into a round shape, 8–10 cm (3–4 inches) in diameter.
- 6 Heat a non-stick pan or baking sheet over very low heat.
- 7 Cook the wingko without oil over low heat, covered.
- 8 Cook for 10–12 minutes until the bottom is browned and easy to lift.
- 9 Flip and cook the other side for 8–10 minutes until browned.
- 10 Remove and let cool on a wire rack until completely dry and the edges are slightly crispy.
💡 Tips
• The grated coconut should be fresh and semi-mature — too young and the batter will be too wet, too old and it will be too dry.
• Cook patiently over low heat — wingko can't be rushed.
• Store in an airtight container — wingko will keep for 3–4 days at room temperature.
📊 Nutrition Facts / serving
185
Calories (kcal)
3 g
Protein
9 g
Fat
25 g
Carbs
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