Kue Awug Recipe (Steamed Coconut Rice Cake)
This post may contain affiliate links.Kue awug, sometimes called awuk in certain regions is a traditional Indonesian steamed cake from Bandung made with glutinous rice flour, sugar, and coconut. This soft and slightly sticky dessert has a light texture and a fragrant coconut aroma, making it a comforting snack often enjoyed with tea.
A Quick Look at the Recipe
🏷️ Recipe Name: Kue Awug / Awuk
⏱️ Ready In: ~ 40 minutes
🍽️ Serves: 16 small pieces
🔥 Calories: 75 kcal (per piece)
🧾 Main Ingredients: Coconut, glutinous rice flour, sugar, salt, vanilla extract, red coloring.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.
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Kue awug is a traditional Indonesian steamed cake from Bandung made with glutinous rice flour, coconut, and sugar. This soft and slightly sticky dessert has a light texture and a fragrant coconut aroma, making it a comforting snack often enjoyed with tea.
Indonesian traditional desserts often feature freshly grated coconut as a key ingredient, and kue awug is one of those humble yet memorable treats. Growing up, my kitchen was often filled with the aroma of coconut and pandan leaves as my grandmother prepared sweets like Klepon, Kuih Kosui, Gemblong, Ongol ongol, or Ketan Serundeng.
While Kue Awug may not be as well known outside Indonesia, its simple flavors and soft texture make it a hidden gem among traditional Indonesian desserts.
If you’re looking for more gluten-free desserts, feel free to check my Asian gluten-free desserts collection.
Why You Will Love This Recipe
Recipe Ingredients
Variations
Other than red food coloring, you can also use pandan extract for variations on the top layer.
In Betawi, kue awug gets a twist, they mix rice and glutinous flour, forming white cones with sweet palm sugar hidden inside.
How to Make Kue Awug
STEP 1. Prepare the batter. Preheat your steamer over medium heat. In a mixing bowl, combine glutinous rice flour, sugar, salt, vanilla extract, and freshly grated coconut (Image 1). Mix thoroughly until everything is evenly combined (Image 2). The mixture will look dry and crumbly—this is normal.
Divide the mixture into two equal portions (Image 3). Add a small amount of red food coloring to one portion and mix until evenly colored (Image 4).
STEP 2. Layer the batter. Grease a 16×16 cm pan and line it with parchment paper or banana leaf (Image 5). Add the plain (white) mixture first and press it down gently to create an even layer (Image 6).
Add the colored mixture on top and press lightly again to level the surface (Images 7, 8). Avoid pressing too firmly so the texture stays soft.
STEP 3. Steam and cool. Steam the cake over medium heat for about 30 minutes (Images 9, 10). Once cooked, remove from the steamer and let it cool completely in the pan.
Cut into small squares or your preferred shape (Image 11, 12). Serve at room temperature.
Pro Tips
- Don’t press the batter too firmly – lightly pressing helps the layers hold together while keeping the texture soft and fluffy, not dense.
- Use fresh grated coconut for best flavor – it gives a richer aroma and better texture compared to desiccated coconut.
- Line the pan with banana leaf if possible – this adds a subtle fragrance and prevents sticking.
- Let it cool completely before cutting – the cake will firm up slightly and hold its shape better.
Serving Suggestions
For a comforting pairing, serve it with a cup of lemongrass pandan tea or wedang jahe (Indonesian ginger tea). The warmth and subtle spice balance the light sweetness of the cake, making it perfect for a relaxing afternoon treat.
If you’re putting together a traditional snack spread, pair kue awug with other Indonesian favorites like lemper ayam or putu ayu pandan for a mix of savory and sweet flavors. You can also explore more Asian dessert recipes for a wider variety of coconut-based and nostalgic treats.
Kue Awug FAQs
Kue awug is made with rice flour, freshly grated coconut, sugar, and palm sugar. It is a simple steamed cake known for its soft, slightly crumbly texture and fragrant coconut flavor.
Yes, kue awug is naturally gluten-free since it uses rice flour instead of wheat flour. However, always check your ingredients to make sure there is no cross-contamination.
Yes, but fresh grated coconut is highly recommended for the best flavor and texture. If using desiccated coconut, rehydrate it with a little warm water or coconut milk before mixing.
Store kue awug in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat by steaming briefly to restore its soft texture.
This usually happens when the batter is too dry or pressed too firmly in the pan. Make sure the mixture is evenly combined and press it gently to maintain a soft texture.
Yes, kue awug can be made without food coloring. The natural color will be pale white, or you can use natural coloring like pandan or purple sweet potato for variation.
Storage
Got leftovers? Store kue awug in an airtight container in the refrigerator for up to 3 days. Because it’s made with fresh coconut, it’s best enjoyed sooner rather than later.
To reheat, steam the cake for a few minutes until soft and warm again—this helps restore its light, fluffy texture. You can also enjoy it chilled for a slightly firmer bite.
Tip: Avoid microwaving if possible, as it can dry out the texture.
More Indonesian Snack Recipes You’ll Love
If you enjoy traditional coconut-based desserts like kue awug, here are more Indonesian snacks you can easily make at home:
- Palm Sugar Wajik – a sticky glutinous rice dessert cooked with palm sugar and coconut milk, rich and slightly chewy.
- Pandan Serabi – soft Indonesian pancakes with a light coconut flavor and crispy edges.
- Kuih Seri Muka – a beautiful two-layer dessert with pandan custard on top and glutinous rice base.
- Candil Ubi – chewy sweet potato balls served in warm coconut sauce, perfect for a comforting treat.
- Pulut Hitam – a creamy black glutinous rice dessert with coconut milk, rich and slightly nutty.
Kue Awug / Awuk – Steamed Sticky Rice Cake
Equipment
- 1 baking pan 6.4×6.4 inch baking pan
Ingredients
- 250 gr coconut freshly grated
- 200 gr glutinous rice flour
- 80 gr sugar
- 2 gr salt
- Red coloring or pandan extract
- Vanilla extract
Instructions
- Preheat your steaming pan. In a mixing bowl, combine glutinous rice flour, sugar, salt, and vanilla extract with the freshly grated coconut. Mix with a spatula thoroughly. Make sure the mixture is evenly mixed. It is a dry mixture, so do not worry. Divide the mixture into 2 equal parts. Add a little bit of red coloring to one batter. Make sure the color is evenly mixed.
- Grease a 16×16 cm pan and line with parchment paper or clean banana leaf. Put the white batter into the pan. Press lightly so the surface is flat. Add the pink mixture on the white layer. Press lightly to make it flat.
- Steam for 30 minutes in the preheated steaming pan. Take it out of the pan. Let it cool completely. Cut to your preference. I like them in small squares. Enjoy with black coffee.
Video
Notes
- Press the batter lightly in the pan, so the cake will turn out chewy and soft.
- Layer the bottom of the pan with banana leaf, grease it with a bit of vegetable oil.
- Let the cake cool completely and cut the cake with greased spatula for best result.
This is my favorite Indonesian traditional cake since my childhood. I was so happy when I can make it by myself, reducing the sugar to subtle sweetness. And plus, it is soo easy to make!