Rice Flour Coconut with Palm Sugar

Introduction

These awug-awug cakes use steamed rice flour and grated coconut to make a crumbly mixture that sets into a soft, lightly chewy cake. A thin layer of shaved palm sugar in the center melts into the crumb as it steams, so you get sweetness without a heavy syrup. It works well as a snack, dessert, or make-ahead item for the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

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

• Replace the palm sugar with dark brown sugar if needed. You will get a similar sweetness, but the filling will taste less deep and less earthy.
• Use frozen grated coconut, thawed and drained, instead of fresh grated coconut. The texture stays close, though the finished cakes can be slightly less rich.
• Make the cakes in smaller molds or muffin cups instead of larger molds. You will get more individual portions and a slightly higher palm sugar ratio in each bite.
• Reduce the palm sugar to 120 g if you want a less sweet center. The cakes will taste more coconut-forward and a little drier overall.

Tips for Success

• After steaming the rice flour in step 1, break up any clumps before mixing so the final crumb stays even.
• If the grated coconut is very wet, squeeze out a little excess moisture before combining it with the rice flour. Too much moisture can make the cakes dense.
• In step 2, stop mixing once the texture is uniformly crumbly. Overworking it can compact the mixture.
• Make sure the water is fully boiling before step 6 starts. A weak steam can leave the center undercooked.
• Let the molds cool completely before unmolding. The cakes firm up as they cool and release more cleanly.

Storage and Reheating

Store the cakes in an airtight container in the fridge for up to 3 days. If you need longer storage, wrap them well and freeze for up to 1 month.

Reheat by steaming for 5 to 8 minutes until warmed through. You can also microwave them on low power, covered, in short bursts, but steaming keeps the texture softer.

FAQ

Why do you steam the rice flour before mixing it with the coconut?

That first steam changes the texture of the flour so it forms the crumbly mixture needed for the cakes. If you skip it, the cakes will not hold together the same way.

Can you use brown sugar instead of palm sugar?

Yes. Brown sugar works, but the center will taste more straightforwardly sweet and less caramel-like.

What kind of molds work for this recipe?

Small metal molds, ramekins, or heat-safe muffin cups all work as long as you grease them well. Keep the fill level fairly even so the cakes steam at the same rate.

Can you make these ahead?

Yes. They hold well in the fridge for a couple of days and reheat well by steaming. For the cleanest texture, cool them fully before storing.