Gluten-Free Indonesian Sticky Coconut Cake (Wingko Babat)
This gluten-free Wingko Babat is a delicious coconut-filled dessert that’s easy to make and full of flavor! Chewy, fudgy, and packed with coconut goodness, it’s a perfect treat for coconut lovers. Popular across Java, this sweet cake makes a great souvenir to bring back from your travels, and now you can enjoy it at home.

Wingko Babat is traditionally made with fresh coconut and pandan leaves, but this recipe simplifies it using shredded coconut and glutinous rice flour to give it its signature chewy texture. It’s baked to a soft, moist perfection—much different from traditional cakes, offering a dense and sticky texture similar to mochi. Plus, it’s naturally gluten-free, making it a great dessert for all dietary needs!

Table of Contents

What Is Wingko Babat?

Wingko Babat, also called Wingko, Wiwingka, or Bibika, is a Javanese snack made from coconut, glutinous rice flour, and sugar. It’s often sold by street vendors in Indonesia, typically in bite-sized, pancake-like portions. Though this recipe isn’t entirely traditional (due to ingredient availability), it captures the essence of this beloved Indonesian treat.

Tips for Making Wingko Babat

Coconut Milk: Make sure your coconut milk is well-shaken before use. If it separates, stir it or heat it to blend the coconut cream and liquid together for the best texture.
Baking and Broiling: After baking, brush the cake with egg yolk and broil it to give the top a golden, crispy crust.

Texture: This cake is dense and sticky, very different from Western-style cakes. It’s chewy, similar to a coconut macaroon, and definitely not light and fluffy.

How to Serve:

Once baked and cooled, cut the cake into squares or triangles for easy serving. These bite-sized pieces are perfect for potlucks or sharing with friends and family.

Whether you serve it as a snack or dessert, this coconut cake will surely impress everyone with its rich flavor and unique texture. Try it today, and enjoy a taste of Indonesia at home!

Gluten-Free Sticky Coconut Cake (Wingko Babat)

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

268

kcal

This easy-to-make gluten-free Wingko Babat is a coconut-packed dessert that’s sure to delight coconut lovers! Soft, chewy, and delicious, this cake makes for the perfect treat.

Ingredients

2 eggs, separated
1¼ cups granulated sugar

2¼ cups full-fat canned coconut milk
3 cups shredded sweetened coconut
1½ cups glutinous rice flour

1 teaspoon vanilla extract

Directions

Preheat Oven: Set your oven to 350°F (175°C).

Mix Batter: In a medium bowl, whisk the egg whites and sugar together until well combined. Slowly add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until everything is smooth and there are no lumps, resulting in a thin, liquid batter.
Bake: Pour the batter into an 8×8-inch baking pan. Bake in the preheated oven for about 45 minutes, or until the cake is mostly set.
Broil for Crust: Carefully remove the pan from the oven. Brush the egg yolks over the top of the cake, then set the oven to broil. Broil for 5-10 minutes, watching closely to prevent burning. Remove the cake once the top is golden brown.

Cool and Set: Let the cake cool completely on a wire rack at room temperature. Then, cover the pan with plastic wrap and refrigerate the cake for at least 8 hours (or overnight) to allow it to set.
Serve: Once chilled, cut the cake into squares or triangles. Serve cold or at room temperature for a delicious, chewy treat.
Enjoy this sweet, coconut-filled snack from Indonesia with every bite!