why make this recipe
Sticky Coconut Cake, or Wingko Babat, is a delightful dessert that brings tropical flavors to your table. This cake is both chewy and sweet, making it a perfect treat for any occasion. It is made with simple ingredients and is easy to prepare, so you can enjoy a taste of the tropics without any hassle.
how to make Sticky Coconut Cake
Ingredients:
- 2 cups glutinous rice flour
- 1 cup grated fresh coconut
- 1 cup sugar
- 1 cup coconut milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Banana leaves or baking pan for lining
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt.
- Mix in the grated coconut and coconut milk until a smooth batter forms.
- Add the vanilla extract and mix well.
- Line a baking pan with banana leaves or grease it. Pour the batter into the pan and spread evenly.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool before slicing and serving.
how to serve Sticky Coconut Cake
Once your Sticky Coconut Cake is cool, slice it into squares or rectangles. You can serve it plain, or drizzle with additional coconut milk or a sprinkle of grated coconut on top for extra flavor. It makes a great snack or dessert alongside a cup of tea or coffee.
how to store Sticky Coconut Cake
To store your Sticky Coconut Cake, place it in an airtight container. You can keep it at room temperature for up to three days. If you want to keep it longer, it’s best to refrigerate it, where it will stay fresh for about a week. You can also freeze the cake for up to a month; just wrap it tightly to prevent freezer burn.
tips to make Sticky Coconut Cake
- Use fresh coconut for the best flavor. If you can’t find it, you can use dried coconut but make sure to hydrate it by soaking in water.
- Ensure your baking powder is fresh to help the cake rise properly.
- Don’t overmix the batter to keep the cake’s texture light and fluffy.
variation
For a twist on the traditional recipe, you can add a handful of chocolate chips or nuts to the batter before baking. You can also try adding a tablespoon of pandan extract for a different flavor profile.
FAQs
1. Can I use regular flour instead of glutinous rice flour?
No, glutinous rice flour is necessary for that chewy texture. Regular flour will not give you the same result.
2. Is it okay to use canned coconut milk?
Yes, canned coconut milk works well in this recipe. Just make sure to shake it well before using it.
3. Can I make this recipe vegan?
Yes! This recipe is already nearly vegan if you use plant-based sugar. Just ensure the sugar you choose is vegan-friendly.
Enjoy making and sharing this delightful Sticky Coconut Cake!
Sticky Coconut Cake
Ingredients
Main ingredients
- 2 cups glutinous rice flour
- 1 cup grated fresh coconut Use fresh coconut for the best flavor.
- 1 cup sugar Ensure the sugar is vegan-friendly if needed.
- 1 cup coconut milk Canned coconut milk works well.
- 1 teaspoon baking powder Use fresh baking powder.
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Banana leaves or baking pan for lining
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt.
- Mix in the grated coconut and coconut milk until a smooth batter forms.
- Add the vanilla extract and mix well.
- Line a baking pan with banana leaves or grease it. Pour the batter into the pan and spread evenly.
Baking
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick comes out clean.
Serving
- Allow to cool before slicing and serving. Slice into squares or rectangles.
- Serve plain or drizzle with additional coconut milk or sprinkle with grated coconut for extra flavor.