Description
This gluten free Indonesian Sticky Coconut Cake (Wingko Babat) is a coconut filled dessert snack thats easy to make and so delicious! Its simply a must make for coconut lovers. And, its super easy to make too!
Ingredients
Scale
- 2 eggs (separated)
- 1¼ cup granulated sugar
- 2¼ cup full fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cup glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F.
- Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
- Pour the batter into an 8×8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
- Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the turns golden brown.
- Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set. Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.
Nutrition
- Calories: 268 kcal
- Sugar: 15 g
- Fat: 17 g
- Carbohydrates: 29 g
- Protein: 3 g