Indonesian sweet rice treat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 eggs, separated
02 -
1¼ cup granulated sugar
03 -
2¼ cup full fat canned coconut milk
04 -
3 cups shredded sweetened coconut
05 -
1½ cup glutinous rice flour
06 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350° F.
02 -
Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
03 -
Pour the batter into an 8x8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
04 -
Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the top turns golden brown.
05 -
Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set.
06 -
Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.
# Notes:
01 -
This is a traditional Indonesian dessert called Wingko Babat.
02 -
Makes 18 triangular servings.
03 -
The cake needs to chill overnight to set properly.