Kue Bugis Recipe, Green Glutinous Rice Bun With Coconut Filling.

 

Hello food lovers...

Kue Bugis is Indonesian traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. 

The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called Kue Mendut.

The cake is made of glutinous rice flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous flour, mashed potatoes, coconut milk, sugar, salt, and green colored pandan. 

The sweet filling is made of grated coconut, brown sugar, salt and pandan leaf aroma.

Traditional kue bugis is wrapped in banana leaf, usually young banana leaf which is thin and green-yellowish in color, the contemporary version however might uses plastic wrapper.

Let's make this food now!

INGREDIENT :

250 g White glutinous rice flour

125 ml Warm thin coconut milk

1/4 tsp Salt

1/2 tsp Slaked lime water

1 recipe Brown Enten-enten

1 recipe Santan areh/ Thick coconut milk sauce

Banana leaves

HOW TO MAKE :

1. Mix glutinous rice flour, salt, slaked lime water, suji water. 

2. Pour in warm coconut milk a little each time, while kneading to a smooth and pliant dough.

3. Divide dough into 20 portion, shape to little balls. 

4. Flatten a ball and put 1 tsp enten-enten in the center. Roll back into a ball.

5. Bring 1 litre water to boil and put klepon balls one by one. Once floating, lift out and drain.

6. Make a Pinjung from banana leaf with 12 width. Put a dough ball inside, add 1-2 tbs thick coconut milk sauce.

7. Fold to make a pyramid shape. Steam for 30 minutes until cooked

8. Kue bugis ready to serve.