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Medium coconut, scrape the skin and grate - 150 grams
Brown sugar, comb - 100 grams
Coconut milk - 75 ml
Salt - 1/4 tsp
Pandan leaves, chopped - 4 pieces
Banana leaves, for wrapping - to taste
Toothpick, for pinning - to taste
See Mother's Recipe Version
Plans
Heat a steamer/cooker pot filled with water.
In a bowl, mix the glutinous rice flour, grated coconut and salt. Stir well.
Pour the coconut milk little by little, while stirring the dough until it becomes lumpy.
Take a piece of banana leaf. Put 1 piece of pandan leaf. Put 2 tablespoons of glutinous rice flour mixture on it. Finally, put 1 tsp of brown sugar on it. Wrap and fold the banana leaf into a triangle. Pin it with a toothpick.
Steam the awug awug for 30 minutes until cooked. Take it out.
Ready to be served.
Coconut milk can be replaced with water with a dose that adjusts the flour and coconut mixture so that it becomes lumpy.
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