Here is the translated text with the HTML tags preserved: "Steps: Mix glutinous rice flour, grated coconut, salt, and powdered vanilla in a container. Stir well until perfectly combined. Prepare warm water in a separate container. Dissolve the granulated sugar into the warm water until the sugar is completely dissolved. Pour the warm sugar solution into the glutinous rice flour mixture gradually while stirring until the dough is smooth and not sticky to the hands. Cover the dough with a clean cloth and let it rest for 30 minutes."

Steps: Mix grated coconut, glutinous rice flour, granulated sugar, cocoa powder, and salt in a large container. Stir well. Add eggs and thick coconut milk gradually while continuing to stir until all ingredients are well combined. Add vanilla to the mixture and stir again until evenly mixed. Heat a non-stick pan over low heat, then grease the surface with margarine. Pour the wingko babat mixture into the non-stick pan, spreading it evenly with a spatula until the thickness is uniform.

"Cook on low heat so that the bottom does not burn quickly. Cover the teflon so that the batter cooks evenly. Once the bottom looks brown and the batter starts to harden, carefully flip the batter using a large spatula or plate. Cook the other side until done and brown. Remove the wingko babat from the teflon and let it cool for a moment before cutting it into pieces as desired. Serve the brown wingko babat as a delicious snack and enjoy with family. Source: Diadona.id"