Wingko — coconut and glutinous rice cakes
Dense cakes of glutinous rice flour and desiccated coconut, browned in a covered pan.
Active time25 min
Cooking20 min
Total35 minResting : 5 min
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Ingredients
- 1 tsp vanilla extract
- 125 g glutinous rice flour
- 110 ml coconut milk
- 50 g unsweetened desiccated coconut
- 1 pinch of salt
- 50 g sugar
- 25 g margarine
Preparation
Melt the margarine gently in a small saucepan. Warm the coconut milk until lukewarm. Combine the glutinous rice flour, desiccated coconut, sugar and salt in a bowl. Stir in the coconut milk, melted margarine and vanilla to make an even mixture.
1 tsp vanilla extract125 g glutinous rice flour110 ml coconut milk50 g unsweetened desiccated coconut1 pinch of salt50 g sugar25 g margarine- saucepan
- mixing bowl
- spoon
Heat a non-stick pan over moderate heat. Spoon in separate small cakes without crowding. Cover and cook for about 5 min. Carefully turn with a spatula, cover and continue cooking. Turn again at 5 min intervals, for about 20 min in total, until both sides are golden and the centres are set. Lower the heat if browning too quickly. Let cool slightly before serving.
- large frying pan
- lid
- turner
- spoon
Allergens
No allergens identified in the ingredients.