wingko babat khas semarang

Materials that must be provided:

Prepare as much as 500 grams of glutinous rice flour, (in a fine sieve)

Sugar as much as 350 grams,

50 grams for Starch Flour

Old coconut, prepare one grain only (take the chill and grate the meat)

350 grams for grated young coconut

1 pcs of fresh pandanus leaves, then form a knot

1 tablespoon margarine

1/2 teaspoon kitchen salt

1/2 teaspoon vanilla

Mix 1 egg yolk and also 1/2 tablespoon of margarine for spread

As a base, prepare wax paper or it could be banana leaves

How to Make Wingko Babat:

First, prepare a pan then add 250 ml coconut milk, salt, and sugar.

Boil while stirring until combined and boiling.

Next, enter 1 pandan leaf while stirring until thick.

Prepare a large container then add the glutinous rice flour, vanilla powder, starch, grated coconut and margarine.

After that, pour a little coconut milk that has been boiled in the flour mixture while kneading it until it is easy to shape.

Prepare a baking sheet then spread with margarine then cover with oil paper.

Next, put the dough on the molding tool then flatten it. After that put it in the pan and arrange it neatly with another dough.

Place in oven with setting temperature around 160 ° C and bake until half cooked.

After that, remove and spread with a mixture of egg yolk and butter. Put it back in the oven and bake until it is completely cooked or brown.

Wingko tripe is ready to be served for your family. When put in the freezer or lulkas, Wingko tripe can last up to 1 week.