Awug

Introduction

Awug is an Indonesian steamed cake with a delicate crumb structure built from rice flour and grated coconut, layered with pockets of caramelized palm sugar that soften as the cake steams. The entire recipe takes about 50 minutes from start to finish and produces a light, subtly sweet cake that works as a breakfast item, snack, or dessert. Because it relies on steaming rather than baking, the texture stays moist without any added fat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 8–10 cakes (depending on mold size)

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

Palm sugar depth: Use dark palm sugar instead of light; the cakes will have a deeper molasses note and slightly richer color.

Coconut reduction: Replace half the grated coconut with finely ground almonds or additional rice flour for a denser crumb if you prefer less coconut flavor.

Mold size adjustment: Use larger individual molds (like ramekins) instead of smaller ones; add 5–10 minutes to the steaming time and check for doneness with a toothpick before removing.

Savory version: Omit both sugars and add 1 tsp ground turmeric and ½ tsp white pepper to the flour mixture; steam as directed for a savory snack cake.

Layering pattern: Create three thin layers of palm sugar instead of one thicker layer by dividing both the mixture and sugar into thirds.

Tips for Success

Keep the palm sugar thin: Shave it into fine, even pieces so it distributes evenly in the mold and melts smoothly into the surrounding cake during steaming.

Fill molds consistently: A halfway fill on the first layer ensures the palm sugar layer sits in the middle of the finished cake; uneven fills cause the sugar to pool on one side.

Use boiling water from the start: Preheating the steamer ensures even, rapid cooking; if the water is not actively boiling when you add the molds, the cakes will take longer and may develop a dense texture.

Cool fully before unmolding: Warm cakes are fragile and will break; wait at least 10–15 minutes after steaming stops before attempting to remove them from the molds.

Storage and Reheating

FAQ

Can I use a different type of mold?

Yes. Small ramekins, silicone cups, or even cleaned tin cans work well; grease the insides thoroughly with oil so the cake releases cleanly. Just adjust steaming time if the molds are significantly larger or smaller than typical individual cake molds.

What is the texture supposed to be like?

Awug should be tender and slightly moist inside, with a fine, crumbly structure throughout. The palm sugar layer should feel soft and slightly sticky when you bite into it, never hard or grainy.

Can I prepare the mixture ahead of time?

Yes. You can steam the rice flour and mix it with the coconut, sugar, and salt the night before. Store the mixture in an airtight container at room temperature, then fill and steam the cakes the next day; the mixture will not spoil overnight.

Why does my cake stick to the mold?

Insufficient greasing is the most common cause. Use enough oil to coat every surface, including the corners, and let the cakes cool completely before unmolding; if they release with difficulty, run a thin knife around the inside edge first.