Wingko is often known as Wingko Babat. Wingko is basically a Javanese sweet snack and made from a mixture of grated coconut, coconut milk and sticky rice or glutinous rice. Again, I approved to you that many Asian snacks or desserts are vegan and gluten free.
Babat is a small regency in Lamongan, East Java where is famous with its coconuty sticky rice cake. In That small towm, Wingko plays a big role in the economy which utilizes a large number of workers and as as well as ample coconut fruit from the neighbouring municipalities or towns. Most wingko factories are owned by Chinese Indonesian and some still use Chinese language names for their brands.
This snack is wide spread to other parts of Java especially North Coast Road of Java where popular to be sold inside the train of North Coast way. Semarang where is also located on the North Coast and the capital city of Central Java is also popular for its wingko too.
I wasn’t a big fan of wingko until my roommate who is from Semarang brought me the chocolate and durian flavoured. When I wanted to make a wingko trial, immediately I went for chocolate flavoured instead of the classic wingko. The only different between the clasic wingko and chocolate flavour one is cocoa adding. In this case, I mixed with 90% dark chocolate and cocoa powder. When I did this trial, I found out that is actually easier to cut this wingko when it’s already kept in the fridge and harder. Then after slicing, I can reheat by broiling or pan-toasting.
This recipe goes to Indonesian snack challenge of idfb (Indonesian Food Bloggers) group on Facebook and Indonesian Food Party by Tata and Monica.
Javanese Coconut Sticky Rice Cake
Adapted from Camilan Khas Indonesia cookbook by Yasaboga
Ingredients:
250 grams glutinous rice (sticky rice) flour
400 milliliter medium coconut milk
250 grams raw canesugar
1/4 teaspoon kosher salt
2 pandan leaves, knotted
250 grams frozen grated coconuts, thawed
20 grams 90% dark chocolate
30 grams (1/4 cup) cocoa powder
banana leaves
Methods:
1. Pre-heat oven to 350 degrees F (180 degrees C). Prepare 22 cm x 22 cm x 3 cm square pan. Layer the pan with banana leaves.
2. In a saucepan, combine coconut milk, pandan leaves and sugar to a boil at medium heat. Add salt, 90% dark chocolate and cocoa powder; whisk well. Remove from heat and cool off.
3. In a big bowl, combine well glutinous rice (sticky rice) with grated coconuts. Discard pandan leaves before pouring a small amount of coconut milk mixture at time into the bowl. Don’t forget to stir once a while. After this all well-mix, transfer the mixture to the square pan that has been layered with banana leaves.
4. Bake for 35-40 minutes in the oven until cooked.
5. Cool down and flip the square to remove the cake out from the pan. Refrigerate until hard and slice as you desire. Place on hot pan or broil both sides until darken and hard but soft the inside part. Enjoy with any warm beverage such as wedang jahe (Indonesian ginger tea). Most original wingko has a round shape, I prefer use square as it’s easier for me to shape it into square.
Cook’s Note:
* This recipe originally uses vanilla powder. I twisted with pandan instead.
Waaahhh…..tergoda bikin Pep !
Belum pernah bikin sama sekali.
Bikin Tik. yukkk
Yes… I love the chocolate flavored Wingko Babat too. Thanks for sharing the recipe, Pep.
hope you’ll like it
belon pernah nyoba yg rasa coklat..maybe someday I will try to make it..
the picture look yummy..
Yang rasa durian juga enak Sus
Coconut sticky rice? Oh yum! I want one (well technically I mean more than one!). I love how these are wrapped in banana leaves. So pretty and I can tell how delicious these are!!
The pan was layered with banana leaves. Making the cake smells good 🙂
Thumbs up for Peppy..
Thanks for visiting Anne
I LOVES wingko babat!!!
always buy it when I saw one 😀
well… as u know, even in Indonesia this kind of snack is “rarely” can find… and I never making one … LOL
Tq for sharing the recipe mbak Pep, loves how u modified this yummy snack wiht chocolate so the ppl overseas will taste thiis more “normaly” in their palate 😉
Sticky rice cake? always loves a snack with that label and including the chocolate… love both! 😉
I didn’t do any modification here. If you go to Semarang you will find wingko with chocolate and durian flavour as well 🙂
Such unusual and delightful recipe. Rice with chocolate transformed into such lovely bars..wow!
Sanjeeta, the original shape of this wingko is round.
Oh this looks wondeful. It is similar to something I had in Thailand. I am going to try this recipe 🙂
I believe in every Southeast Asian country has its own version of sticky rice cake 🙂
I adore sticky rice cakes, and haven’t had the Indonesian, dark variety. Coconut works so perfectly with sticky rice cakes – lovely recipe!
Hope you’ll try it one day!
That is a cool recipe. We make something similar but with just regular flour. I think it is called food for the gods.
yes, indeed! no gluten for sure! 🙂
What a delightful bite of sweetness! I love sweet sticky rice and this recipe looks absolutely delicious! I don’t think I’ve ever seen chocolate used in but what do I know. I love it!
I love sweet sticky rice too 🙂
This sounds so interesting! I have never had or heard of this before.
That is the beauty of Indonesian cooking so many things to learn including myself 🙂
OOOOOOOOOOOOOO! I didn’t know it calls for chocolate. So can I use sticky rice instead of sticky rice flour?
You can use sticky rice just like putong puti recipe, but you have to grind it. If you often took a train from Surabaya to Jakarta, you would see a wingko seller whom sells different varieties of wingko 🙂 Durian and chocolate are my fave.
I have to go shopping for this, it looks really good 🙂
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