A Brief History and Recipe and How to Make Wingko Babat

Wingko Babat is a type of cake made from young coconut, glutinous rice flour and sugar. This dish is very famous on the north coast of Java. This cake is often found at train stations, buses and cake shops.

Wingko is usually served round and usually warm. Some of these snacks are sold in large round shapes or also in the form of small cakes wrapped in paper. The combination of sugar and coconut makes this cake even more delicious.

The most famous Wingko is made in the city of Semarang. This is what causes most people to think that Wingko also comes from this city. However, this traditional cake actually comes from the Babat area, namely the sub-district in Lamongan, East Java. Babat is the intersection point between Bojonegoro, Jombang and Tuban Regencies.

Babat itself is a small city compared to Semarang.

Wingko supports the economic growth of this area. There are many companies that produce wingko and employ many people. Apart from that, the coconut used for production also uses plantation products from the surrounding area, thereby helping the economy of coconut farmers.

Currently, wingko is a famous specialty food in the cities of Babat and Semarang.

If you are interested in traditional food that is rich in taste, Wingko Tripe is a choice you should not miss. Well... If you want to make it yourself at home, here is the recipe and how to make it

Material

250 grams of white sticky rice flour

180 grams of grated coconut, steamed

100 grams of granulated sugar

100 ml coconut milk

50 ml water

1/2 tsp salt

1/2 tsp vanilla powder

1 pandan leaf

How to make

1. Add coconut milk, water, sugar, salt, vanilla powder and pandan leaves to a saucepan. Stir until the sugar dissolves. Then boil until it boils slightly. Remove and set aside.

2. Prepare a container. Add sticky rice flour. Pour the coconut milk little by little into the sticky rice flour. Stir until evenly mixed.

3. Add the steamed grated coconut. Stir until evenly mixed.

4. Grease Teflon with oil.

Transfer the mixture onto the Teflon. Cut according to taste.

5. Grill the wingko over low heat until cooked. Flip the other side. Bake until evenly cooked. Lift and serve

Additional Tips:

1. Make sure the grated coconut used is mature enough to give a distinctive taste.

2. You can adjust the amount of coconut sugar according to your desired sweet taste.

3. Trust a low temperature and bake time to get a chewy inside and golden outside texture.

Business Potential:

Wingko Babat has great potential in the traditional food business. You can market it as a regional specialty, sell it in hamper packages, or offer it as a unique choice for certain events. With creativity in presentation and branding, Wingko Babad can attract customers who appreciate traditional culinary delights

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