Rice Flour and Coconut with Palm Sugar

Introduction

Awug-awug is a steamed rice flour cake built from a crumbly mix of rice flour and grated coconut with a thin layer of shaved palm sugar in the middle. You steam the flour first, then steam the filled molds for 25 minutes, which gives you cakes that hold together cleanly but stay tender and slightly loose when broken apart. It fits well as a snack, light dessert, or make-ahead item you can reheat in the steamer.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8

Ingredients

• 250 g rice flour
• 250 g grated coconut
• ½ tbsp granulated sugar
• ½ tsp salt
• 150 g palm sugar, thinly shaved

Instructions

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.

Variations

• Change the palm sugar layer from thin to slightly thicker if you want a more pronounced sweet center and a softer middle.
• Use smaller molds in place of larger ones for more individual portions; the cakes will steam through a little faster and feel lighter to eat.
• Pack the rice flour mixture loosely for a more crumbly texture, or press it in more firmly if you want cleaner slices and a tighter crumb.
• Replace part of the grated coconut with finely shredded coconut for a smoother texture; keeping it all coarsely grated gives the cakes more chew.

Tips for Success

• After you steam the rice flour, break up any clumps before mixing so the final texture turns evenly crumbly.
• When combining the rice flour, coconut, white sugar, and salt, stop once the mixture looks uniform; overworking it can make the texture pasty.
• Grease the molds lightly, not heavily, or the cakes can come out slick on the outside.
• Keep the steamer at a full boil during the final 25 minutes so the cakes cook through evenly.
• Let the molds cool fully before unmolding or the cakes can crack and shed their palm sugar layer.

Storage and Reheating

Store the cooled cakes in an airtight container in the fridge for up to 3 days. For longer storage, wrap them individually and freeze in a freezer-safe container or bag for up to 1 month.

Reheat them by steaming for 5 to 8 minutes until heated through. You can also microwave one cake at a time on low power, covered, for 20 to 30 seconds, but steaming keeps the texture softer.

FAQ

Can you skip steaming the rice flour at the start?

No. That first steam changes the texture of the flour so it mixes into the crumbly coconut base instead of staying raw and dusty.

Can you use frozen grated coconut?

Yes. Thaw it first and squeeze out any excess water so the mixture stays crumbly rather than wet.

Small heatproof bowls, ramekins, or sturdy cups work well. Keep the filling depth similar so the steaming time stays close to the original.

How do you know the cakes are done after steaming?

The cakes should look set and hold their shape once cooled, and the palm sugar layer should no longer look dry or granular. If the center still seems loose after cooling slightly, steam them a few minutes longer.