Javanese Culinary: Wingko Babat
Wingko Babat is a traditional snack from Lamongan district. Wingko Babat is made from coconut, sugar, and glutinous rice flour which is then mixed and cooked by roasting. Wingko Babat has a shelf life of 1-7 days, depending on the amount of ingredients used. The shape of this dish is usually round and served warm and cut into small pieces.
This food has a very good influence on the people of Babat, Lamongan, East Java. Because it makes the people’s economic growth better with the establishment of many companies that employ many people there. The famous wingko in Indonesia is the wingko produced by the city of Semarang. However, the origin of the first time wingko Babat was made was in Lamongan. The city of Semarang has been a culinary place for Wingko specialties since 1946 a year after independence.
Besides being a regional specialty, wingko Babat can also be used in weddings, birthdays, celebrations and other activities related to Javanese traditions. This food has a delicious and distinctive taste. Many Indonesian people use this food as a business they can rely on to improve their economy.
