Wingko, which is sometimes called Wingko Babat, is a traditional food from Indonesia. 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 stations, 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.
Taken from http://en.wikipedia.org/wiki/Wingko
The most famous wingko is made in Semarang, the capital city of Central Java province, and thus it is often mistakenly believed that wingko is local food from Semarang. As its full name, wingko babat, suggests, wingko actually originated in Babat, a small regency in Lamongan, a municipality in East Java. Babat is near the border with Bojonegoro, another municipality in East Java which is now famous for its teak wood and recently discovered oil field.
When I was small, my grandma used to bring this wingko babat as a souvenir for me. She bought it on board of the train from Surakarta (Solo) to Jakarta. Honestly, I like this wingko less because of the 'funny' coconut taste. But then after many years of not 'meeting' wingko, I do miss it so much especially when my friend posted her story about her winko babat being sold out at Indonesian gathering and food exhibition.
So, I thought of making it by myself because there is no wingko sold in Malaysia. The result? Not bad at all I should say.. :D Once you eat it, you just can't stop it. I love my own winko!!.. :D
The best of all, it's so easy to make. Hmmm...I am thinking of selling this wingko in Malaysia. So, if you are interested, just buy my winko *wink.
300 gr grated fresh young coconut
300 gr glutinous rice flour
175 gr sugar
200 ml coconut milk
50-100 ml water
0.5 tsp vanilla powder
salt to taste
- Mix grated coconut, flour, sugar, vanilla powder, and coconut milk, in a big bowl. Mix thoroughly.
- Add some water little by little and make sure that the mixture is still thick, not sloppy. Keep on stirring with a wooden spoon.
- Heat your non-stick pan and pour the mixture 1 spoon at a time.
- Turn around so that your pancake is not burnt.