Awug
Awug is a traditional Sundanese cake. This cake is made primarily from rice flour, topped with grated coconut and a palm sugar syrup. Awug has a sweet taste and it is best enjoyed while warm. It is usually sold in the morning at markets or in the afternoon by street vendors.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Steam the rice flour for 20 minutes. Then, remove it from the steamer and set aside.
- 02
Combine the steamed rice flour with the coconut, white sugar, and salt in a bowl. Stir until the mixture becomes uniformly crumbly.
- 03
Prepare molds by greasing the insides with a little oil.
- 04
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.
- 05
Preheat a steamer pot and basket over high heat so the water is boiling.
- 06
Steam the awug-awug cakes over the boiling water for 25 minutes.
- 07
Let the molds cool fully, then remove the cakes from the molds. Serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Yuriandrian85; view original image record .
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