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Coconut cake (Wingko babat cake) Recipe

Ingredients for people

  • Glutinous rice flour : 250 g
  • Egg white(s) : 2 whole
  • Caster sugar : 200 g
  • Dessicated coconut : 300 g
  • Unsweetened coconut milk : 200 ml
  • Vanilla Paste : 1 tea spoon
  • Thick crème fraiche : 100 g
  • Coconut oil : 30 ml
Method
  • 1Part one

    Preheat the oven at 200 degrees.

    In a mixer beat the eggs whites and sugar until creamy texture.
    Add in the coconut milk and mix it well.

    Fold in the rice flour, desiccated coconut and vanilla paste and mix it well.

    Shape into 12 'hockey puck' disks and place on a greased tray.

    Heat a large frying pan to a medium heat and add the coconut oil.
    Fry the cakes to golden brown, then turn and cook for a further minute.
    Place in the preheated oven and cook for 5 minutes.



    Let it cool.

  • 2To serve

    Serve still warm from the pan and spoon on the crème fraiche.

Chef's tip

«If you like the heat! You can add a bit of chopped chilli to your cake mix.»

Wingko-babat is a sweet Indonesian cake make with rice flour, coconuts and vanilla.

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  5mins

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