Bugis cake is a typical cake from Indonesia, this cake is made from a mixture of glutinous rice flour with coconut milk which is kneaded until it becomes smooth and then filled with coconut core which has been given palm sugar. Then the Bugis cake dough is wrapped to form a triangle using banana leaves. Because glutinous rice flour has a sticky and slightly chewy nature compared to other flours, when making this Bugis cake we have to use a little bit of oil so that the Bugis cake doesn't stick to our hands and on the banana leaves when we want to enjoy this cake.

Today I want to be creative, but the materials are not complete, so the fear of processing materials that we have never touched is a challenge for me. Because until now I have never made this Bugis cake directly, I am only a connoisseur because this cake tastes very good. And when I was shopping yesterday at the supermarket, I deliberately bought various kinds of flour, one of which was glutinous rice flour, and I wanted to be even more creative with this glutinous rice flour, so I decided to make Bugis cakes.

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Because I make this Bugis cake at night and there are no banana leaves around my house. If I want the banana leaves then I have to go to the garden the next day so I can get fresh banana leaves, meanwhile I want the Bugis cake now so I can enjoy it with my family for snacks watching television and also friends chatting with my in-laws who are there at home. Because all the ingredients were there, only the banana leaves were not there, so I racked my brain so I could still make this Bugis cake because the coconut core that I had made was also waiting and finally I decided to make this Bugis cake using a pudding mold, but the dough still uses Bugis cake mix and I created it a little into 2 colors and I formed 2 layers to make it much more interesting.

Materials needed :

1. 500 grams of glutinous rice flour

2. Coconut core

3. Instant coconut milk 65 ML

4. Water to taste

5. Green and red food coloring

How to make :

1. We put the sticky rice flour in the container

2. Then mix the instant coconut milk into the dough and stir until smooth or until all the dough is integrated by hand, because instant coconut milk is very thick so I add water little by little to make the dough even more smooth

3. After the dough is smooth, don't make it too soft so that the dough doesn't get too sticky.

4. After that, divide the dough into two parts.

5. One part we color red and the other part we color green with the right composition. The measure gives just enough color, the important thing is that the color is right on our dough, not too much.

6. After the two parts are all thoroughly mixed with food coloring then I arrange them into pudding molds.
7. Before I put the dough into the mold, I first greased the mold with vegetable oil so that the dough doesn't stick later when I take it out of the mold.

8. The first dough that I put is the red one first then put the coconut core on it until it's even so that when it's cooked all the Bugis cake mix is sweeter because we also eat the coconut core

9. After the coconut core has been evenly distributed, we put in the green bugis mixture and then flatten it again until all the coconut core is evenly covered.

10. Then steam the mixture for more or less 15 minutes using medium heat.

11. After 15 minutes remove and drain

For info in this Bugis dough I don't use granulated sugar or any added sugar, the strength of the sweet taste in this Bugis cake is from the coconut core which is made from freshly grated coconut then we add sliced brown sugar and then roast it using low heat so it doesn't burn and keep stirring until the coconut and sliced palm sugar become one until it turns brown, stir continuously for about 10 minutes so that the core of the coconut is cooked perfectly and does not spoil easily. This coconut core can be stored in the refrigerator for up to 3 weeks.