Wednesday, May 11, 2011

Wingko Babad - Indonesian Baked Coconut Cake

In conjunction of LBT's monthly challenge - theme: Indonesian baked delicacies, I made this long time never eat, almost forgotten typical snack originally from Semarang - the city where I was born, located at Central Java
I honestly have no idea when the last time I had these yummy snack that I couldn't stop eating them!
As I am writing this post, I still taste them in my mouth *salive drop* :P

Surprisingly easy to make, I modified them into 3 different flavour - original, chocolate and pandan
The first two is available in the stores back in Indonesia, but not the latter one
For me, it's a tough choice to make - I love all three!
If thinking about originality, of course original is the first choice, but at the same time chocolate and pandan are the two can't be left behind - as you all know I love chocolate and I'm too really into snack with pandan taste :)

Each bite gives you soft,a little chewy texture, sweet and burst with coconut taste
It's heaven - especially for me, it's like a road to my hometown in imagination :)




What you need:

250g glutinuous rice flour
150g sugar
400g grated coconut
1/2 tsp vanillin powder
3/4 tsp salt
250ml hot coconut milk (not too thick - I mixed 200ml kara coconut milk + 50ml water)

For pandan taste = 1/2 tsp pandan paste
For chocolate taste = 3 tsp cocoa powder (reduce glutinuous rice flour by 3 tsp) + 1/2 tsp chocolate paste
 

Mix glutinuous rice flour with sugar, grated coconut, vanillin powder and salt in a bowl - mix well
Pour bit by bit gradually hot coconut milk while stirring continuously with wooden spoon til mixed well
Divide into 3, one for original - no need to add anything, one for pandan - add pandan paste, mix well, one for chocolate - add cocoa powder and chocolate paste, mix well

There are 2 ways of baking:

First:
Using a special mould that can be used on fire - picture below (I picked one picture from googling, too lazy to take picture on my own's)

Pour batter (half full) on each hole which already brushed with the oil+yolk mixture, cook til golden brown, turn and cook the other side til brownish
(for chocolate, it's a little more difficult to judge - just make sure it's not wet, it's an indication that it's cooked)

Second:
Using oven - preheated at 180degC, using cupcake mould (pour batter half full), bake for 15minutes, take out and brush the top with oil+yolk mixture, bake for another 5 minutes

I personally love the first way - I guess it's the closest way to the original way of cooking - on charcoal! :)
Using oven gives a drier result - not really my kind - but it's more convenient :)

8 comments:

  1. Mbaaaaak....ngiler...

    Aku membayangkan kelegitannya. Aku kalo ke MAlang sering dibelikan mertua...rasanya mirip wingko. Tapi kok namanya lain ya...'matsirat'...?? Agak tebal potongannya dan ditaruh di talam...

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  2. hahha....iya nih, aku malah rencana mo bikin lg, soale masih ada sisa grated coconut, daripada rusak kan mending dibikin cepet2 hihih...
    matsirat...gak pernah denger malah nih aku.... hehee....
    Hesti, aku liat blog mu ampe banyak yg pengen aku coba...ngantri di to do list ku - yg all long dah panjang banget hihihi...

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  3. waahhh... Ini nih favorite aku...thx for sharing ya... Salam kenal ^_^

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  4. hi Citra, makasih dah mampir ya.... no problem, good things must share :)

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  5. hi alce, i do not know about these delicacies but they look so pretty and sound yummy too! thanks so much for sharing!

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  6. hi Lena, no problem! :)
    so far i never find this in Singapore so not sure if the locals find this appealing haha... but i find alot like coconut, so the chance of being a hit is still there hehehe...

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  7. I love the sound of this! I really wish i could try this, but hmm. probably need to search for such a pan!

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  8. hi Shu Han, thks for dropping by!
    u may use a normal non stick frying pan with flat base, and scoop 1 tbsp of the batter - arrange around 3cm apart from each other
    that's good enough! :)
    hope u like it :)

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