Wingko Babat

Wingko Babat
Prepare ingredients.
Put 100-150 milliliters of coconut milk into a pot.
Add 200 grams of sugar.
Add 1/2 teaspoon of salt.
Mix in.
Heat the pot.
Cook the liquid and turn the heat down before the liquid comes to a boil.
Put 50 grams of butter onto a pan.
Melt it.
Put 300 grams of glutinous rice flour into a bowl.
Add 200-250 grams of grated coconut.
Add 1/2 teaspoon of salt.
Mix in.
Put 2 eggs into a small bowl.
Beat until the egg whites and yolks are blended.
Pour beated eggs over flour mixture.
Mix in briefly.
Add melted butter.
Mix in.
Add sugared coconut milk.
Mix in.
Knead for a few minutes or until a pliable dough is formed.
Heat a pan and brush its surface with cooking oil or melted butter.
Turn the heat down to medium.
Divide the dough into pieces ...
... and roll each into a ball.
Squeeze each ball between your palms to flatten them slightly.
Place the flatten dough on the heating pan.
Cook until the bottom is golden. Flip to cook the other side.
Remove to serving dish.
... and repeat with remaining dough, greasing the pan as needed.


Wingko, which is sometimes called Wingko Babat, is a traditional Javanese pancake-like snack made from coconut. It is a kind of cake made mainly of coconut and other ingredients. Wingko is popular especially along the north coast of Java island. It is sold mostly by peddlers on trains, at bus or train stations, or in the producer’s own shop. This might explain why it's very popular in Java to use wingko as a gift to families upon returning from traveling.


300 grams glutinous rice flour
200 grams grated coconut (200-250 grams)
100 milliliters coconut milk (100-150 ml)
200 grams sugar
2 eggs
1 teaspoon salt
50 grams butter
3 tablespoons cooking oil