Indonesian Sticky Coconut Cake (Wingko Babat)

Ever bitten into something so simple and so satisfyingly chewy that you immediately wanted to text everyone you know? That’s Wingko Babat for me — a humble Indonesian coconut cake that punches way above its weight. I first tried it at a seaside stall on Java and, FYI, I committed the very unheroic act of buying two more pieces before I even paid attention to the menu.

I’m sharing the star ingredient — grated coconut — and a straightforward recipe you can make at home. You’ll get a chewy, slightly caramelized cake with a toasty top and a soft, sticky center. Sounds ideal for a lazy afternoon snack, right? If you like coconut in any form, you might also enjoy this tasty roundup of sweet coconut cream pancakes for another cozy treat.

Why You’ll Love This Recipe

• Easy ingredients you likely already have or can grab at any grocery store.
• Quick to make — about an hour from start to finish, with minimal fuss.
• Chewy, caramelized texture that hits both crunchy and sticky notes.
• Versatile — you can tweak sweetness, add toppings, or make mini portions.
• Perfect for sharing at gatherings, or selfishly hoarding in your own kitchen (no judgment).

Ingredients You’ll Need

Ingredient: Below is everything you need. Bolded items help you scan quickly.

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

Method: You’ll mix, press, and bake. No deep-frying, no special equipment, and no mysterious pantry-only ingredients.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C). While it warms up, line your baking dish with banana leaves or parchment for a rustic look and easier cleanup. I always choose parchment if I’m feeling lazy.

STEP 2

In a mixing bowl, combine grated coconut, glutinous rice flour, sugar, coconut milk, salt, and vanilla extract. Mix until well combined. Use your hands if you like that tactile kitchen therapy — I do.

STEP 3

If using, line a baking dish with banana leaves or parchment paper. Pour the mixture into the dish and spread it evenly. Press down firmly so the cake sets compactly and doesn’t fall apart while slicing later.

STEP 4

Bake for about 30–40 minutes, or until the top looks golden brown and a toothpick inserted comes out clean. Keep an eye toward the end so it doesn’t burn; caramelized is good, charred is not.

STEP 5

Allow to cool before slicing and serving. I recommend cooling for at least 15 minutes so the center firms up. Enjoy your Wingko Babat!

Pro Tips for the Best Results

• Use fresh grated coconut if you can; frozen works fine but drain excess liquid well.
• Press firmly into the baking dish to get that characteristic dense texture.
• Toast the top under the broiler for 1–2 minutes if you want extra caramelization — watch closely.
• Adjust sugar to taste. I cut it by 1/4 cup when I make it at home because I prefer a less sweet snack.
• Swap coconut milk for a richer canned version if you want a creamier bite.
• Line with banana leaves to add a subtle smoky, herbal aroma that really elevates the cake.
• Make mini cakes in muffin tins for party bites; reduce bake time to 20–25 minutes.

Fun Variations & Topping Ideas

Variations:

• Add a sprinkle of sesame seeds into the batter for a nutty twist.
• Stir in chopped peanuts or toasted coconut flakes for extra crunch.
• Mix pandan extract for a floral aroma and green tint — classic Southeast Asian vibe.
• Toss in finely chopped ripe banana for a softer, sweeter version.

Toppings:

• Sweetened condensed milk drizzle for a candy-like finish.
• Grated palm sugar on top before baking for deep caramel notes.
• A dusting of toasted coconut right after baking adds color and crunch.
• Serve warm with a small scoop of vanilla ice cream because, calories aside, life’s short.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3–4 days.
• Freeze slices wrapped tightly for up to a month; thaw in the fridge overnight.
• Reheat in a 325°F oven for 8–10 minutes to revive the caramelized top and melt the center slightly.
• For a quick fix, microwave single slices for 10–20 seconds — just enough to soften without making them rubbery.

Leftover ideas

• Toast slices lightly and top with cream cheese for a sweet-savory breakfast.
• Crumble over yogurt and fresh fruit for a tropical granola vibe.
• Make a dessert parfait: layered Wingko crumbs, whipped coconut cream, and chopped mango. Seriously, try it.

Frequently Asked Questions (FAQ)

What is Wingko Babat?

Wingko Babat is a traditional Indonesian coconut cake that cooks into a chewy, sticky, and slightly caramelized square. People eat it as a snack, dessert, or travel treat.

Can I use dessicated coconut instead of grated?

Yes, but hydrate dessicated coconut with a little warm coconut milk so the cake stays moist and sticky. I use dessicated only when I’m in a pinch.

Is glutinous rice flour the same as sticky rice flour?

Yes. Use glutinous rice flour for that chewy texture. Regular rice flour gives a crumbly result, so don’t swap unless you want a different texture.

Can I make this vegan?

You already use mostly plant-based ingredients. Use vegan sugar (some sugar uses bone char) and check the coconut milk label to keep it fully vegan.

How do I prevent the cake from sticking to the pan?

Line the dish with parchment paper or banana leaves, and press the mixture firmly into the pan. A light brush of oil also helps.

Conclusion

This Wingko Babat recipe gives you a simple, chewy, coconut-forward cake that tastes like an affectionate wink from Indonesian street food. You can make it with pantry staples, tweak sweetness to your mood, and throw in toppings to keep things interesting. Will it make you feel like you’re on a beach in Java? Maybe not fully, but it will definitely make your kitchen smell amazing.

If you want to read more background and regional variations, check out this detailed write-up on Sticky Coconut Cake (Wingko Babat) – Life Currents for a deeper cultural peek. Leave a comment below and tell me how you tweaked the recipe — rate it, too, because I want to know whether you went classic or wild with toppings. I’ll probably try your version next and report back with the important verdict: would I eat an entire tray? (Spoiler: probably.)