Wingko Tripe Recipe

Ingredients

Grated coconut half old, steamed 15 minutes - 400 grams
Granulated sugar - 250 grams
White glutinous rice flour - 150 grams
Tapioca flour - 50 grams
Salt - 1/2 tsp
Vanilla paste - 1 tsp
Thick coconut milk, boiled with pandan leaves - 150 ml
Eggs, beaten - 1 egg
Cooking oil - 1 tbsp
Margarine, for greasing - to taste
See Mother's Recipe Version

Plans

In a bowl, mix all ingredients except coconut milk, eggs and cooking oil. Mix well and knead by hand.
Enter the warm coconut milk little by little, while continuing to knead the dough until smooth. Stop adding coconut milk when the dough can be scavenged, don't be too soft or runny.
Add beaten eggs and cooking oil. Stir well.
Heat a non-stick flat pan or a mud cake mould. Grease with margarine.
Pour 1 full tablespoon (munjung) of the wingko batter. Bake on low heat until golden brown on both sides. Lift.
Ready to be served.
1. Adjust the amount of thick coconut milk with the wingko mixture. If the dough still looks dry and can't be picked up, you can add more coconut milk.

How do you make wingko?

How to make Enter the coconut milk, water, sugar, salt, vanilla powder, and pandan leaves in a saucepan. Stir until dissolved. Prepare the container. Add glutinous rice flour. Add steamed grated coconut. Grease Teflon with oil. Transfer the dough onto the Teflon. Bake the wingko over low heat until cooked.

How long does wingko tripe last?

According to Silvia Meily, the owner of the Wingko Tidar business usually only lasts about one week. If more than that time usually the texture becomes hard. "Wingko is a wet cake, if we don't vacuum for a week, it will be hard," said Silvia to Kompas.com Friday (31/12/2021).

What are wingko cakes made of?

Wingko tripe is made from glutinous rice flour and grated coconut. KOMPAS.com - Wingko tripe is a typical Semarang cake with the characteristic use of glutinous rice flour, grated coconut, and coconut milk.

What flour is wingko tripe made of?

Wingko tripe is popular as a delicious souvenir from Semarang. However, if explored further, wingko tasted actually came from Babat, Lamongan, East Java. Made from a combination of glutinous rice flour, sugar, and coconut to make the texture soft and legit.