Awug
Awug is a Indonesian classic for good reason — rice flour does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 250 g Rice Flour
- 250 g Coconut
- ½ tbsp Granulated sugar
- ½ tsp Salt
- 150 g Palm Sugar, thinly shaved
Method
- Steam the rice flour for 20 minutes. Then, remove it from the steamer and set aside.
- Combine the steamed rice flour with the coconut, white sugar, and salt in a bowl. Stir until the mixture becomes uniformly crumbly.
- Prepare molds by greasing the insides with a little oil.
- 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.
- Preheat a steamer pot and basket over high heat so the water is boiling.
- Steam the awug-awug cakes over the boiling water for 25 minutes.
- Let the molds cool fully, then remove the cakes from the molds. Serve.
Tips for the best Awug
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 5 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Indonesian base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Awug ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for rice flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Awug recipe medium to make?
It is rated medium: 5 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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