Things to know about Wingko Babat Recipe
This savory and sweet coconut pancake is known as Wingko by the Indonesian people. It is a well-known treat in the city of Semarang, Central Java, and is thought to be first invented in the city. But it is not! Wingko originates from a small region in the city of Lamongan, East Java, known as Babat. It is first brought to Semarang by a refugee fleeing from Babat in 1944, at the height of the battle for Indonesia’s Independence. The refugee, Loe Lan Hwa, brought the cake and sell it from house to house, at the train station, and on the street. To their surprise, the local’s response to the dish was overwhelmingly positive. Her business grows and more and more Semarang locals began to know about the dish. Over time, it became one of the “local” dishes of Semarang, something that you would bring home when you visit Semarang. The dish itself is very simple, it’s a type of pancake, with coconut, glutinous rice flour, and sugar as its main ingredients. This combination created a rich, savory, and sweet pancake that is very delicate and light, perfect to enjoy as a snack. As the years passed, more and more variants of wingko appeared, chocolate-flavored, durian-flavored, and many more. But still, when people buy wingko as a gift for their families at home, they will usually buy the original flavor, since it is the purest form of wingko one could enjoy!
Sweet and Yummy Indonesian Traditional Coconut Rice Pancake from Babat. Authentic Recipe of Wingko Babat.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 400 grams (14.11 oz) Grated Coconut
- 250 grams (8.82 oz) White Sugar – Regular Sugar – Granulated Sugar
- 150 grams (5.29 oz) Glutinous Rice Flour
- 50 grams (1.76 oz) Tapioca Flour
- 1/2 tsp Salt
- 1 tsp Vanilla Bean Paste
- 150 mL (5.07 floz) Coconut Cream
- 1 pc Egg Beaten
- 1 pc Pandan Leaf – Screwpine – Pandanus Leaf
- 1 tbsp Vegetable Oil
- 50 grams (1.76 oz) Margarine Butter
- Steam the grated coconut for 15 minutes.
- Prepare a small saucepan, add the coconut cream and boil it with the pandanus leaf for a few minutes.
- Into a bowl, combine the steamed coconut, sugar, glutinous rice flour, tapioca flour, salt, and vanilla paste. Mix well.
- Add the warm coconut cream little by little, while continuously kneading the dough to mix it well. Stop adding the coconut cream when you can begin to roll a small piece of the dough into a ball.
- Add the egg and vegetable oil into the dough, and knead.
- Prepare a non-stick pan and add a small amount of margarine/butter, enough to coat the surface of the pan. Bring it to heat.
- Take a tablespoon of the wingko dough and cook it on the pan with low heat until the sides become golden brown, flip and repeat.
- Do this for all of the wingko dough. The dish is done!
- The amount of coconut cream added is based on the hydration level of the dough, if you can’t roll it into a ball, it needs more liquid.
- You can add flavor to the dough, like chocolate powder, but keep in mind that the amount of the coconut cream will need to adjust.
— Specific Atributes of This Recipe:
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