Wingko Babat (Javanese Coconut Cake)

 

 

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

 

Ingredients

• 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

 

Directions

• 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! 🙂