Awug

PIn it

Introduction

Awug is a steamed coconut and rice flour cake layered with palm sugar—a Southeast Asian confection that’s light, naturally sweet, and requires just one steaming phase after you prep the crumbly base mixture. The technique is straightforward: steam the flour first, combine it with coconut and sugar, layer it with palm sugar in molds, then steam again until set. This makes about 6–8 individual cakes depending on mold size, and they’re ready to eat once cooled.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 6–8 cakes

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

Texture variation: Use finely shredded fresh coconut instead of desiccated grated coconut for a moister, more tender crumb and slightly cleaner coconut flavor.

Sweetness shift: Reduce palm sugar to 120 g if you prefer a less sweet cake, or increase to 180 g for a richer, more caramelized interior layer.

Flavor addition: Toast the rice flour lightly in a dry pan before steaming to deepen its nutty notes and add complexity to the base mixture.

Mold-free method: If you don’t have molds, press the mixture into a greased loaf pan in alternating layers, steam for 30 minutes, cool completely, then cut into individual portions.

Spice layer: Add a pinch of ground cardamom or nutmeg mixed into the palm sugar before layering for subtle warmth.

Tips for Success

Steam the rice flour first: This partially cooks and dries the flour, which prevents sogginess and ensures the crumbly texture comes together correctly when mixed with coconut.

Make the palm sugar layer thin: A thick sugar layer can melt unevenly or pool at the bottom; shave it thinly and distribute it evenly across the mold surface.

Use boiling water from the start: Preheating your steamer ensures consistent heat and even cooking; cold water will lengthen the final steam time and can make the cakes dense.

Cool in the molds: The cakes firm up as they cool and release cleanly from the mold once fully set; turning them out while warm will cause them to break apart.

Pack the mixture firmly: Stir the rice flour mixture until it’s uniformly crumbly, then press it gently into each mold to avoid hollow spots in the finished cake.

Storage and Reheating

FAQ

Can I use a different type of mold?

Yes. Small silicone molds, ramekins, or even bamboo steamer cups work well. The size will determine the final number of cakes; adjust steam time slightly if your molds are significantly larger or smaller than standard muffin cups.

Why does my rice flour mixture feel wet after steaming?

The flour absorbs moisture during steaming. Make sure to spread it on a clean, dry plate or tray to cool for a few minutes before mixing it with the coconut; this allows surface moisture to evaporate and makes the final mixture crumbly rather than damp.

What is the best oil to grease the molds?

Neutral vegetable oil, coconut oil, or ghee all work. Coconut oil reinforces the flavor of the cake, while neutral oil won’t compete. Use very little—just enough to coat the inside; excess oil can make the cakes slip out before they set.

Can I make this without palm sugar?

You can substitute an equal weight of dark brown sugar or coconut sugar, though the flavor will shift slightly. Avoid white granulated sugar for the layer, as it won’t create the same caramelized depth; if necessary, use only half the amount of white sugar in the middle layer.