Kue Bugis (Bugis Cake) Recipe

Ingredients

• 250g glutinous rice flour
• 200ml coconut milk, warm
• 1/4 teaspoon salt
• 1/2 teaspoon pandan paste (optional, for green color and aroma)
• Banana leaves, cut into squares, for wrapping
• Vegetable oil, for greasing banana leaves

For the Coconut Filling (Unti Kelapa)

• 150g freshly grated coconut (or desiccated coconut, rehydrated)
• 100g palm sugar (gula merah), finely chopped
• 50ml water
• 1/4 teaspoon salt
• 1 pandan leaf, knotted (optional)

Instructions

1. Prepare the Coconut Filling: In a saucepan, combine grated coconut, chopped palm sugar, water, salt, and knotted pandan leaf (if using). Cook over medium heat, stirring constantly, until the liquid has evaporated and the mixture becomes sticky and well combined. Remove the pandan leaf and let the filling cool down.
2. Prepare the Dough: In a large bowl, combine glutinous rice flour and salt. Gradually pour in the warm coconut milk while mixing. If using, add the pandan paste. Knead until a smooth, soft, and pliable dough forms. The dough should not be sticky.
3. Assemble the Cakes: Take a small portion of the dough (about 20-25g), flatten it into a disc. Place about 1 teaspoon of the cooled coconut filling in the center. Carefully fold the edges of the dough to seal the filling completely, forming a round or oval ball.
4. Wrap the Cakes: Lightly grease each square of banana leaf with a little vegetable oil. Place one filled dough ball onto the center of a greased banana leaf. Fold the banana leaf to create a neat parcel, securing it with toothpicks or by tucking the ends under.
5. Steam the Cakes: Arrange the wrapped Kue Bugis in a steamer. Steam over medium heat for about 15-20 minutes, or until the cakes appear translucent and are cooked through.
6. Serve: Carefully unwrap the Kue Bugis from the banana leaves. Serve warm or at room temperature.