Traditional Indonesian Kue Bugis Recipe: A Sweet, Coconut-Filled Treat

Ingredients

  • 200 grams of glutinous rice flour
  • 180 ml of warm water
  • 1/2 teaspoon of salt
  • 1 pandan leaf
  • 150 grams of grated coconut
  • 100 grams of brown sugar
  • 100 ml of water
  • 1/2 teaspoon of salt
  • Red and green food coloring (optional)
  • Banana leaves for wrapping

Steps and instructions

  1. Start by preparing the dough. Combine the glutinous rice flour with warm water and 1/2 teaspoon of salt in a large bowl. Mix well until a dough forms.
  2. Divide the dough into two equal parts. If you're using food coloring, add a few drops to each part and knead until the color is evenly distributed. If not, leave the dough as it is.
  3. Roll the dough into small balls, around the size of a marble, and set aside.
  4. Next, prepare the filling. Combine the grated coconut, brown sugar, 100 ml of water, and 1/2 teaspoon of salt in a saucepan. Cook over medium heat until the sugar has dissolved and the mixture is sticky.
  5. Take one dough ball at a time and flatten it into a disc. Put a small amount of filling in the center, then fold the dough over to seal it. Repeat with the remaining dough and filling.
  6. Wrap each filled dough ball in a piece of banana leaf. Secure with a toothpick or string if necessary.
  7. Steam the wrapped dough balls over high heat for about 15 minutes until they're cooked through. Let them cool before serving.

Tools for making

Recipe variations

  • Use different types of flour such as rice flour or tapioca flour instead of glutinous rice flour.
  • Experiment with different fillings such as palm sugar, chocolate, or peanut butter.
  • Add flavorings to the dough like pandan essence or vanilla extract for a different taste.
  • Instead of steaming, try frying the filled dough balls for a crispy texture.
  • Make a savory version by using a filling of your choice such as minced chicken, shrimp, or vegetables.
  • Add spices like cinnamon or cardamom to the filling for a spiced version.
  • Try using different types of leaves for wrapping, such as banana leaves or lotus leaves.
  • For a healthier option, substitute coconut with grated carrots or sweet potatoes for the filling.
  • Add toppings like sesame seeds or chopped nuts for extra flavor and texture.
  • Experiment with different shapes for the dough balls, such as squares or triangles.

Recipe overview

Kue Bugis is a delightful Indonesian dessert that offers a unique blend of sweet and savory flavors. This delicacy is made from glutinous rice dough filled with a sticky, sweet coconut mixture, all wrapped in a fragrant banana leaf. The result is a soft, chewy bite-size treat with a burst of sweetness in the middle. It's not overly sweet, making it the perfect dessert for those who prefer less sugary treats. The banana leaves not only serve as a wrapper but also impart a subtle flavor to the Kue Bugis. Optionally, you can add food coloring to the dough for a festive touch. This recipe will guide you through the process of making Kue Bugis, from preparing the dough and filling, to wrapping and steaming the treats. Enjoy the process and savor the delicious results!

Common questions

  1. Can I use regular rice flour instead of glutinous rice flour? No, the texture and stickiness of the dough rely on using glutinous rice flour, so it is not recommended to substitute it with regular rice flour.
  2. Can I use other types of sweeteners instead of brown sugar? Yes, you can use other sweeteners like palm sugar or white sugar if you prefer. However, using brown sugar adds a unique flavor to the filling.
  3. Do I have to use banana leaves for wrapping? Using banana leaves is traditional and adds a pleasant aroma to the Kue Bugis. If you can't find banana leaves, you can use parchment paper or aluminum foil as an alternative.
  4. Can I make the dough and filling ahead of time? Yes, you can prepare the dough and filling in advance. Store the dough balls covered in plastic wrap in the refrigerator, and keep the filling in an airtight container. When you're ready to make Kue Bugis, assemble and steam them.
  5. How long can I store Kue Bugis? Kue Bugis is best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days.

Serving dishes and utensils

  • Steamer - A steamer is essential for steaming the Kue Bugis until they are cooked through and tender.
  • Saucepan - A saucepan is needed to cook the grated coconut filling until it becomes sticky and the sugar has dissolved.
  • Large bowl - Use a large bowl to mix the glutinous rice flour, water, and salt together to form the dough.
  • Toothpicks or string - Toothpicks or string can be used to secure the banana leaves when wrapping the filled dough balls.

Origin stories

Kue Bugis, also known as Kue Bugis Mandi, is a traditional Indonesian dessert that hails from the Bugis tribe, a group of people native to South Sulawesi. The snack is often found being sold in traditional markets and is popular for its chewy texture and sweet filling. The unique part of Kue Bugis is it's traditionally wrapped in banana leaves, which not only serve as an eco-friendly packaging solution, but also impart a subtle aroma to the cake. This dessert is often tinted with natural food coloring, making it a vibrant addition to the rich tapestry of Indonesian cuisine. The use of pandan leaf and coconut in the filling further underscores its Southeast Asian roots, adding a distinctive flavor that's both exotic and comforting. Enjoy a piece of Kue Bugis, and you're savoring a piece of Indonesia's diverse culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.