Cakes & Bread
Awug Khas Bandung (Bandung-Style Steamed Rice Cake)
Prep
20 min
Cook
20 min
Servings
8
Level
Easy
Rich and delicious Awug, a Bandung specialty! This steamed cake is made from rice flour and grated coconut, topped with shredded palm sugar. A legendary market treat that's becoming rarer, but the taste will make you nostalgic.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g rice flour
- 100g semi-mature grated coconut
- 100g finely shredded palm sugar
- 1/4 tsp salt
- 150ml water
- Green pandan food coloring, to taste (optional)
- Banana leaves, for lining
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👩🍳 Instructions
- 1 Mix the rice flour with the salt
- 2 Pour in the water little by little while rubbing the mixture with your hands until it has a texture like damp sand (it should hold together when pressed but still crumble easily)
- 3 Divide the dough into two parts — color one green, leave the other plain white
- 4 Mix the grated coconut into each portion of dough
- 5 Prepare small molds or bowls lined with banana leaves
- 6 Fill each mold halfway with the white dough, pressing it down firmly
- 7 Sprinkle shredded palm sugar in the center
- 8 Top with the green dough, pressing down firmly again
- 9 Steam for 15-20 minutes over high heat
- 10 Remove and serve warm or cold
💡 Tips
• The rice flour needs to be rubbed and worked well so the texture is just right — like damp sand
• Good-quality palm sugar makes the awug taste so much better
• It's best enjoyed warm, while the palm sugar is still a little melted
📊 Nutrition Facts / serving
160
Calories (kcal)
2 g
Protein
5 g
Fat
28 g
Carbs
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