Wingko tripe has long been known as a delicious souvenir from the city of Semarang. However, it turns out that Wingko actually comes from an area called Babat in the Lamongan area, East Java.
Wingko tripe made from a mixture of glutinous rice flour, sugar, and coconut has a soft and legit texture that is very popular with many people.
Curious to make your own at home? Smart Mother can check the following recipe.
- 400 grams of grated coconut (steamed for 15 minutes)
- 250 grams of sugar
- 150 grams of white glutinous rice flour
- 50 grams of tapioca flour
- teaspoon salt
- 1 teaspoon vanilla paste
- 150 ml thick coconut milk (boiled with pandan leaves)
- 1 egg (beaten off)
- 1 tablespoon cooking oil
- Margarine to taste (for greasing)
How to make:
Prepare a clean and dry container. Put all the ingredients into it, except coconut milk, eggs, and cooking oil.
Mix well and knead by hand.
Add coconut milk little by little while kneading until smooth. If the dough can be smoothed (dough can be shaped), no need to add more coconut milk to make it soft or runny.
Add eggs and cooking oil, mix well.
Heat a non-stick flat pan or you can use a mud cake concrete pan. Grease with margarine.
Pour a tablespoon of wingko batter. Bake on low heat until golden brown on both sides then remove and serve.