Awug

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Introduction

Awug is an Indonesian steamed cake with layers of rice flour and palm sugar that create a tender crumb and sweet center. The recipe uses two steaming stages—first the rice flour itself, then the assembled cakes—to build a delicate, moist texture that holds together cleanly when unmolded.

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

Layered texture swap: Increase the palm sugar layer thickness slightly for a more pronounced sweet core and softer crumb, though the cake may be harder to unmold—cool it longer before removing.

Coconut intensity: Replace half the grated coconut with freshly grated coconut cream for richer flavor and a denser cake.

Brown sugar option: Substitute the granulated sugar with light brown sugar for a subtle molasses note that complements the palm sugar center.

Add-ins: Fold in 2 tablespoons of sesame seeds or finely chopped roasted peanuts into the rice flour mixture for texture and nutty depth.

Tips for Success

Steam the rice flour thoroughly before mixing—this step hydrates it evenly and helps the final cakes hold together cleanly when unmolded.

Shave the palm sugar thinly rather than chopping it; thin layers distribute heat evenly and prevent the sugar from pooling into hard chunks.

Grease your molds generously and let the cakes cool completely in the molds before turning them out; trying to remove them warm will cause them to crumble.

Keep the steamer water at a rolling boil throughout both steaming stages to ensure consistent, even cooking and moisture.

Storage and Reheating

To reheat, wrap individual cakes loosely in a damp kitchen towel and steam for 5 minutes over boiling water, or microwave on 50% power for 30–40 seconds per cake. Stovetop reheating preserves the original tender texture best.

FAQ

Can I make the cakes ahead and freeze them?

Freezing is not recommended—the steamed crumb becomes dry and grainy when thawed, even if reheated. Prepare them fresh or store them in the fridge for up to 4 days instead.

What size molds work best?

Use small individual molds (2–3 inches wide) or a single muffin tin. Larger molds may cook unevenly; adjust steaming time upward if your molds are significantly bigger.

Why did my cakes stick to the molds?

Insufficient greasing or removing them before they cooled completely are the main causes. Always use a generous layer of oil and let them cool fully before unmolding. If they still stick, run a thin knife around the edge or place the mold in warm water for 1–2 minutes to loosen them.

Can I skip the first steaming stage and mix raw rice flour directly?

No—steaming the rice flour first is essential. It hydrates the flour evenly and prevents the final cake from being dry or crumbly. This step is not optional.