Indonesia

Awug

Name: Awug
Yield: 8 servings
Cuisine: Indonesia
Ingredients: rice flour 250 g; grated coconut 250 g; granulated sugar 0.5 tbsp; salt 0.5 tsp; palm sugar, thinly shaved 150 g

Awug is a traditional Sundanese cake.

8 servings · Moderate

In parts of Java and Bali, awug is sold from carts and market stalls, wrapped in the same folded leaf packet that carries rice. Steamed rice flour and grated coconut cling around a pocket of palm sugar, so the sweetness sits in the middle and only escapes when you unfold the leaf. Timing is everything: out of the steamer too early and the cake is wet and gummy, too late and the coconut has dried out.

Ingredients

rice flour250 g
grated coconut250 g
granulated sugar0.5 tbsp
salt0.5 tsp
palm sugar, thinly shaved150 g

Directions

1
Steam the rice flour for 20 minutes. Then, remove it from the steamer and set aside.
2
Combine the steamed rice flour with the coconut, white sugar, and salt in a bowl. Stir until the mixture becomes uniformly crumbly.
3
Prepare molds by greasing the insides with a little oil.
4
Fill one mold halfway with the rice flour mixture. Add a thin layer of palm sugar, then fill the rest of the mold completely with the rice flour mixture. Repeat with the rest of the rice flour mixture, palm sugar, and molds.
5
Preheat a steamer pot and basket over high heat so the water is boiling.
6
Steam the awug-awug cakes over the boiling water for 25 minutes.
7
Let the molds cool fully, then remove the cakes from the molds. Serve.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.