Awug Awug cake Rice Flour Brown Sugar is derived from the name of the cake or the Sunda region of West Java. This cake is included also in the type of traditional pastry and a culinary heritage that has been handed down since long been known by a variety among the population or from outside the Sunda.
Ingredients :
- 1.5 kg of rice flour (steamed half-baked)
- 500 gram brown sugar on sliced thin
- 1 piece of grated coconut
- 500 ml brine
- 2 pandan leaf
- 2 teaspoons fine salt
How to make :
- Prepare a pot of long bamboo & woven leather form a cone (Aseupan).
- Turn on the stove and heat the pan. After Aseupan was put on the pan by pouring some water into a pot that already covered the Aseupan. Let the water in the pot boiling.
- Meanwhile awug materials such as rice flour and grated coconut (½ of the dose) is inserted into the pot Aseupan earlier. Flush used rice flour and grated coconut water along with salt to taste. Stir until well blended, moisture and forming small clumps. The next place the leaves on the edge Aseupan sector.
- Combine brown sugar that has been sliced into the mix awug materials already existing in the steamer basket (generally in place in the middle awug). Furthermore, close to creating a new layer of flour, remaining fixed until Aseupan filled. Cover the pan until cooked awug.
- While waiting awug finished steaming, prepare containers awug steamed cooked and put on it. Good luck.
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