Awug

Introduction

Awug is a steamed coconut and rice flour cake with a sweet palm sugar center—a Southeast Asian confection that’s simple to make but feels special to serve. The technique is straightforward: you steam rice flour first to cook it, then layer it with coconut and palm sugar in molds before a final steam. It’s a no-mixer dessert that relies on texture and the contrast between the mild coconut cake and the concentrated sweetness of the palm sugar layer.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 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

Palm sugar depth: If you prefer a less sweet cake, reduce the palm sugar shaving to 100 g and distribute it more thinly across the layers—you’ll get the sweetness concentrated in a thinner line rather than one bold stripe.

Coconut intensity: Replace half the grated coconut with finely ground toasted sesame seeds for a nutty, less sweet alternative that works well as an afternoon snack.

Mold alternatives: If you don’t have traditional molds, use small ramekins, silicone muffin cups, or even a muffin tin lined with parchment—just grease well and steam slightly longer if using deeper containers.

Brown sugar swap: Substitute the granulated sugar with an equal amount of light brown sugar for a deeper molasses note that plays nicely with the coconut.

Ginger edge: Add ¼ tsp ground ginger to the dry mixture for warmth and subtle spice that complements the palm sugar without overpowering the coconut.

Tips for Success

Steam the rice flour first: This step matters. Raw rice flour won’t have the right texture in the final cake; steaming partially cooks it so that the second steam finishes the job and creates the right crumb.

Shave the palm sugar thin: Use a knife or vegetable peeler to create thin, even shavings rather than chunks. They’ll distribute more evenly through the mold and melt into a cleaner layer during steaming.

Don’t skip the cooling step: The cakes need to cool completely in the molds before you try to remove them. If you invert them while still warm, they’ll crumble or stick. Wait at least 30 minutes.

Grease your molds generously: Rice flour cakes have a tendency to stick. Use enough oil that you see a light sheen inside each mold, and consider lining the bottom with a small circle of parchment for extra insurance.

Water level in the steamer: Keep the steaming water at a rolling boil the entire time the cakes are in. If it drops below boiling, the cakes won’t cook evenly and may stay gummy in the center.

Storage and Reheating

To reheat, place a cake on a small plate and warm it in a steamer basket for 3–5 minutes, or microwave it on 50% power for 30–45 seconds if you prefer speed over texture. Steaming preserves the soft crumb better than microwaving.

FAQ

Can I make the cakes ahead and steam them later? Yes. You can assemble the molds, cover them, and refrigerate for up to 8 hours before steaming. Add 2–3 minutes to the steaming time if the molds go in cold.

What if I don’t have palm sugar? Light brown sugar or dark muscovado sugar will work as a 1:1 substitute by weight. The flavor profile will shift slightly—muscovado is deeper and more molasses-forward—but the texture and cooking time stay the same.

Why is my cake gummy in the center? Your steamer water likely dropped below a boil during cooking, or the mold was too deep and the heat didn’t penetrate evenly. Ensure the water rolls at a full boil and consider using shallower molds if the issue repeats.

How do I know when they’re done? A wooden skewer or toothpick inserted into the rice flour part (not the palm sugar layer) should come out clean or with just a few moist crumbs. The top should feel set and spring back slightly when pressed.