"AWUG" Traditional Bandung Food - Indonesian cuisine

Awug are typical snacks Bandung, which is made from rice flour, coconut, pandan leaf fragrance, and brown sugar. Similar to the "Putu cake", the difference if putu steamed in small bamboo pieces steamed awug whereas in the mountains of taper-shaped container, rice cone-like mountains. Chunks of brown sugar mixed in such a way as to form a mosaic. Awug sweet and sticky, it is good to eat in the afternoon and evening in a state still hot.

    Recipe Awug For a steamer

    Ingredients:

Awug (disparbud.jabarprov.go.id)

1. 1.5 kg of rice flour (choose a fluffier rice) *
2. 1/2 coconuts that had been cleaned and grated peel
3. 3/4 kg sugar sliced ​​(not in-blender)
4. sufficient water
5. salt to taste
6. some pandan leaves
7. 1/2 grated coconuts to spread on awug

    How to Make:

1. Prepare a bucket of water and mix with half a teaspoon of salt
2. Pour rice into a large container and mix with salt water.
3. Mix the grated coconut into the batter recipe
4. Prepare a steamer (diameter 22 cm with a height of 27 cm)
5. Place the pandan leaves in a position aseupan inverted (the cone at the bottom)
6. Enter a little sugar into the aseupan, and enter the last bit of rice batter layer. And so on until aseupan filled and sugar-coated dough.
7. Meanwhile, prepare the high-water boiler on the stove in a large fire. Wait until the water in a saucepan of boiling
8. Put the mixture into the saucepan awug, and closed
9. About 10 minutes later, check the dough. If it is fused (inseparable antaradonan) means awug ripe. If not, wait about 5 minutes.
10. Pick up the batter and pour into the Tampah, grab a stick of pandan leaves.
11. Slices to taste, serve with grated coconut recipes that have been sprinkled with a little salt.

    * Note:

• How to make rice flour recipe:
• Rice soaked in water for 12 hours
• Rice is milled to a smooth immersion
• Steamed rice flour is approximately 15 minutes, before steaming, flour was given a small   amount of water
• If you are like rice, flour Tampah cooled above, for 12 hours
• When dry, sieved in a sieve
• Ready to be processed into awug

source= clubbing.kapanlagi.com