Wingko Babat (Javanese Coconut Cake)


Wingko Babat


This has always been one of my favourites from back ‘home’ and I discovered that it’s actually really easy to make!



  • 500g glutinous rice flour
  • 50g tapioca flour
  • 3 eggs (separated)
  • 3 cups of desiccated coconut
  • 2 cups of castor sugar
  • 2 cups of coconut milk
  • 1 tbsp vanilla essence
  • 1 tbsp of melted margarine or butter



  • Beat the egg whites and sugar until it is thick and creamy.
  • Add the coconut milk
  • Add the glutinous rice flour, tapioca flour, desiccated coconut and vanilla essence. Fold the ingredients until they are mixed well together.
  • Add some water to thin the mixture if required. It should not be too thick and not too runny either.
  • Grease a flat casserole dish and pour the mixture in.
  • Bake the mixture in the oven (180C) until done (in my experience, it took about 20 to 30 minutes). Prepare the glaze by mixing the melted margarine and 2 egg yolks together.
  • Remove the cake from the oven and brush the glaze mixture over the surface. Place the cake back into the oven for an extra 15 minutes.



Enjoy! 🙂

Published by fuzz

I've finally relented to the lures of blogging - and for those who care, well, I'm a self-confessed geek who's a wanderer at heart, who thinks and analyses too much, and who's trying hard to hold on to his 7-year old inner persona.

Leave a comment

Your email address will not be published. Required fields are marked *