Ingredients
- Freshly grated coconut 300g
- Glutinous rice flour 150g
- SpinneysFOOD Extra Fine Caster Sugar 200g
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Organic Free-Range Egg 1 large
- Coconut milk 150ml
- Vanilla extract 1 tsp
- SpinneysFOOD White Sesame Seeds 2 tbsp
Nutrition (Per serving)
- Calories 564
- Fat 25.6g
- Saturates 20.4g
- Protein 6.5g
- Carbs 81.5g
- Sugars 37.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Wingko babat
Asian 20 Mins Prep · 40 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a 20cm square baking tin with parchment paper and grease well.
- Place the ingredients (except for the sesame seeds) in a large bowl and stir to combine.
- Pour the batter into the tin. Sprinkle the sesame seeds on top.
- Bake for approx. 30 minutes or until a skewer inserted comes out clean. If the top of the cake isn’t golden, turn the oven to grill and bake for a further minute or two until evenly golden. Remove from the oven and set aside to cool until room temperature.
- Cut into 6cm x 3cm fingers and serve.