Snacks
Awug Khas Bandung (Steamed Rice Flour Cones with Aromatic Palm Sugar)
Prep
20 min
Cook
25 min
Servings
6
Level
Medium
Awug is a traditional Sundanese market snack shaped like a cone, steamed in a bamboo mold (aseupan), combining the savory taste of coconut-flecked rice flour with the sweet richness of palm sugar and the fragrant aroma of pandan leaves. Its texture is soft with a slightly grainy feel typical of steamed treats, making it the perfect companion for afternoon tea. This snack is often sold by street vendors in Bandung, steamed right on top of a portable steamer basket carried on their shoulders, its aroma tempting anyone who passes by.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Rice flour
- 200 grams Semi-mature grated coconut
- 200 grams Palm sugar, finely shaved
- 50 grams Granulated sugar
- 1 tsp Salt
- 3 leaves Pandan leaves, tied in a knot
- 150 ml Water (boiled/cooled)
- to taste Banana leaves, for lining the molds
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👩🍳 Instructions
- 1 Mix the grated coconut with the salt, stir until well combined, then set aside a portion to sprinkle on top of the awug later.
- 2 In a large bowl, combine the rice flour with the remaining salted grated coconut. Mix until evenly blended and the flour feels moist, like damp sand.
- 3 Pour in the boiled water little by little while continuously rubbing the mixture between your hands until it forms fine, sand-like grains that can clump together when pressed, but isn't wet and sticky like dodol (sticky rice candy).
- 4 Sift the flour mixture through a coarse sieve so the texture is even and free of large clumps.
- 5 Prepare an aseupan mold (a cone-shaped bamboo steaming mold), or you can use a cone shaped from rolled banana leaves instead. Line the inside with banana leaf.
- 6 Add a layer of the rice flour mixture to the bottom of the mold, then sprinkle with shaved palm sugar and a little granulated sugar, then cover with another layer of the rice flour mixture. Repeat layering until the mold is full, gently pressing down without packing it too tightly.
- 7 Sprinkle the very top with the reserved salted grated coconut.
- 8 Heat a steamer pot until the water is boiling and producing plenty of steam, then add the pandan leaves to the steaming water so their aroma infuses the awug.
- 9 Steam the awug for 20–25 minutes over medium heat until cooked through, which you'll know by its texture becoming firm yet still soft, with a strong fragrant aroma.
- 10 Carefully remove the awug from the mold and serve warm as a snack or with a cup of tea.
💡 Tips
• Don't add too much water when making the flour mixture — just enough to reach a damp, sand-like texture so the awug doesn't turn out dense.
• If you don't have a bamboo aseupan mold, use rolled banana leaves shaped into a cone and secured with a toothpick or skewer instead.
• Always add pandan leaves to the steaming water to give a natural fragrant aroma without needing extra flavoring essence.
• Serve the awug while still warm, as the texture will be softer and the palm sugar will still be deliciously melted.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
2 gramg
Protein
5 gramg
Fat
32 gramg
Carbs
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