Kue Awug/Awuk

Meet Kue Awug/Awuk – a traditional Indonesian snack that is so easy to make and so fun to eat! It is steamed glutinous rice flour cake, mixed with coconut. It has chewy texture and sweet, earthy flavor. It has become a popular street food from West Java. Ready to try this? Let’s dive in!

Indonesian traditional desserts often feature freshly grated coconut as a key ingredient. Made with coconut and various flours—such as tapioca, rice flour, or glutinous rice flour—these sweets come in many varieties.

I’ve always loved how Indonesian desserts embrace the humble coconut—its rich, creamy aroma weaving through so many of our traditional sweets. Growing up, the kitchen would often smell of toasted grated coconut and pandan leaves as my grandmother prepared treats like Klepon, those cute little green rice flour balls oozing with palm sugar, or Ketan Serundeng, sticky rice cakes with sweet savory coconut and spices. But one dessert that fascinated me most was Kue Awug, originated from Central Java. It’s also known as Kue Sengkulun or Dongkal in some regions.

I first tasted kue awug at a Solo wayang kulit show. A vendor offered me one from her bamboo tray. Its soft, chewy texture and gentle sweetness impressed me a lot.

Kue Awug isn’t as popular as Gemblong, Ongol ongol or Kue Ijo these days, but every bite feels like a connection to the past. I still hunt for it sometimes at local markets, hoping to share its story before it fades away completely.

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 Awug

STEP 1. Preheat your steaming pan. In a mixing bowl, combine glutinous rice flour, sugar, salt, and vanilla extract with the freshly grated coconut (Image 1). Mix with a spatula thoroughly (Image 2). Make sure the mixture is evenly mixed. It is a dry mixture, so do not worry. Divide the mixture into 2 equal parts (Image 3). Add a little bit of red coloring to one batter (Image 4). Make sure the color is evenly mixed.

STEP 2. Grease a 16×16 cm pan and line with parchment paper or clean banana leaf (Image 5). Put the white batter into the pan. Press lightly so the surface is flat (Image 6). Add the pink mixture on the white layer (Image 7). Press lightly to make it flat (Image 8).

STEP 3. Steam for 30 minutes in the preheated steaming pan (Images 9, 10). Take it out of the pan. Let it cool completely. Cut to your preference (Image 11). I like them in small squares (Image 12). Enjoy with black coffee.

How to Serve

For an authentic Javanese experience, pair it with aromatic Lemongrass Pandan Tea or Wedang Jahe (red ginger tea) – the warmth perfectly complements its sweet, chewy texture.

For a dessert spread, you can present it alongside with other traditional snacks such as Kue Cucur, Lemper Ayam, or Putu Ayu Pandan.

FAQs about Kue Awug

Storage

Got leftovers? Simply store them in an airtight container in the fridge. When you’re ready to enjoy them again, you can either reheat the cakes by steaming (just like fresh!) or eat them chilled for a different texture.

Note: Because of the coconut content, Kue Awug stays fresh in the refrigerator for up to 3 days.

More Indonesian Snack Recipes

• Wajik
• Pandan Serabi
• Kuih Seri Muka
• Candil Ubi
• Pulut Hitam