Wingko Babat (Chewy Grilled Coconut Cake) - Savory and Chewy
🧂 Ingredients
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- 300 grams grated coconut, slightly young
- 250 grams white glutinous rice flour
- 150 grams granulated sugar
- 200 ml thick coconut milk
- 1 chicken egg
- 1/2 tsp salt
- 1/4 tsp vanilla powder
- 2 tbsp margarine for greasing
- 1 leaf (optional, for aroma) pandan leaf
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👩🍳 Instructions
- 1 Combine the grated coconut, granulated sugar, and salt in a large bowl. Mix well while gently kneading so the sugar dissolves a bit and blends with the coconut.
- 2 Pour the thick coconut milk into the coconut mixture little by little, stirring until evenly combined.
- 3 Add the white glutinous rice flour and vanilla powder, then mix until the batter is well combined and there are no flour lumps.
- 4 Beat the egg lightly, then add it to the batter and mix again until evenly combined. The batter will feel a bit soft and sticky — that's normal.
- 5 Preheat the oven to 180°C (350°F) for 10 minutes before use.
- 6 Grease a flat baking pan (about 20x20 cm, or 8x8 inches) with a thin, even layer of margarine so the batter doesn't stick.
- 7 Pour the batter into the pan and smooth it out with a spoon or spatula until the surface is level and firm, about 1.5 cm (roughly 1/2 inch) thick.
- 8 Bake in the oven for 35–40 minutes, or until the surface turns golden brown and the center is fully cooked. Test with a toothpick — if it comes out clean, it's done.
- 9 Remove from the oven and let it cool slightly for 10 minutes before cutting so it doesn't fall apart.
- 10 Cut the wingko into squares or any shape you like, then serve warm or store in an airtight container.
💡 Tips
• Use coconut that isn't too mature so the wingko turns out softer and doesn't get hard once it cools.
• If you don't have an oven, you can cook the wingko in a nonstick pan over low heat, covered, flipping it over until both sides are cooked through.
• For a more fragrant aroma, add a little pandan water or some grated citrus zest to the batter.
• Store the wingko at room temperature for up to 2 days, or in the refrigerator for up to 5 days; warm it briefly before eating to bring back its soft texture.
📊 Nutrition Facts / serving
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