Awug

Introduction

Awug is an Indonesian steamed cake with a delicate crumb and a sweet surprise—layers of palm sugar hidden inside each portion. The rice flour base is steamed twice: first as a loose powder to cook it through, then layered into molds with shaved palm sugar and steamed again until set. You’ll have individual cakes ready to serve in about an hour.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 6

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

Substitute grated fresh coconut with desiccated coconut. Use the same weight; desiccated coconut absorbs less moisture, so the texture will be slightly firmer and less tender. Rehydrate it by mixing with 2 tablespoons of water and letting it sit for 5 minutes before combining with the rice flour.

Replace palm sugar with brown sugar or dark muscovado sugar. The cakes will be slightly less aromatic but still sweet and caramel-toned; use the same weight and shave or crumble it into thin layers.

Use individual silicone molds instead of metal or ceramic molds. They release the cakes more easily once cooled and require no oiling.

Add a pinch of ground cardamom or cinnamon to the rice flour mixture. Stir it in during step 2 to add warmth without altering the base texture.

Make one large cake in a single greased mold instead of individual portions. Steam for 35–40 minutes until a skewer inserted into the center comes out clean, then cool and slice into wedges.

Tips for Success

Steam the rice flour thoroughly in step 1. This step cooks the flour and removes any raw taste; don’t rush or skip it, even though it feels redundant before the final steam.

Keep the palm sugar layers thin and even. Thick patches of palm sugar won’t distribute properly and may not soften fully during the second steaming. Shave it with a vegetable peeler or knife for consistent pieces.

Use boiling water when you add the molds to the steamer. If the water hasn’t come to a rolling boil, the cakes will take longer to set and may absorb too much moisture, becoming dense instead of light.

Grease your molds generously. Even small molds benefit from a little extra oil on the sides and bottom to prevent sticking; a pastry brush works well.

Cool the cakes fully before unmolding. Warm cakes are fragile; waiting until they reach room temperature makes removal clean and keeps the shape intact.

Storage and Reheating

FAQ

Can I make these ahead and store them overnight?

Yes. Cool them fully, store them in an airtight container in the fridge, and steam gently for 5–8 minutes to warm before serving. They taste best within 2 days.

What size molds should I use?

Small silicone or metal molds (¼ cup to ⅓ cup capacity) work well and create individual portions. If using larger molds, increase the final steaming time by 5–10 minutes and test with a skewer for doneness.

Can I use coconut milk instead of grated coconut?

No; coconut milk is a liquid and will make the batter too wet to hold its shape. Stick with grated or desiccated coconut for the correct texture.

Why is the rice flour steamed twice?

The first steam cooks the raw flour and removes any chalky taste. The second steam sets the layered cake structure and softens the palm sugar centers without drying them out.