Sticky Coconut Cake
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.
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.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze for up to a month. For variations, add chocolate chips, nuts, or pandan extract for a different flavor profile.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 16g
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