Wingko Babat - Indonesian Traditional Coconut Cake
This is the recipe for Indonesian traditional coconut cake called Wingko Babat! It is very easy to make and very delicious! The good thing is it is gluten free!
Servings: 10 pieces
Calories: 282kcal
Ingredients
- 330 gr shredded coconut
- 2 pcs pandan leaves
Coconut milk mixture
- 150 gr coconut milk
- 2 gr salt
- 1 pcs pandan leaf
- 100 gr sugar
Other ingredients
- 150 gr glutinous flour
- 1 egg
- 1 tsp vanilla extract optional
- 100 gr cheddar cheese grated
Instructions
- Steam freshely shredded coconut with 2 pandan leaves for 15 minutes. (high heat)
- Pour coconut milk and 1 pandan leaf into a pot and cook until simmer.
- Pour in sugar and salt. Stir while it is still hot and let the sugar dissolve thoroughly.
- Put the steamed shredded coconut in a big bowl. Put in egg, glutinous flour, vanilla extract and coconut mixture. Mix well thoroughly.
- Preheat the pancake pan, brush some oil or butter.
- Spoon the dough into the each hole, filling the hole to the brim.
- Cover with the lid. Let them cook for 10 minutes or until you can see the bottom is no longer wet and you can turn it upside down.
- Fry the cake until both sides are golden brown. You can brush both sides with butter or salted butter.
- Once they are done, let them cool completely on a cooling rack. Pack each one of them with a plastic bag. Enjoy!
Video
Nutrition
Serving: 1piece | Calories: 282kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 238mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 124IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 1mg