All Food Recipes

250 g (8 oz) glutinous rice flour
1.5 cups santen (coconut milk)
Pinch of salt

For the filling:
120 g (4 oz) grated coconut, fresh or desiccated
90 g (3 oz) brown sugar
1 tbs glutinous rice flour
1 cup water

For the cream:
1 cup very thick santen (coconut milk)
Pinch of salt

Put the rice flour in a saucepan and pour in the santen carefully, stirring continuously. Add a pinch of salt. Cook this mixture, stirring occasionally at first but then, as it thickens, stirring continuously. It will begin to look very porridge. go on cooking for 5 more minutes.
Now make the filling. Heat the sugar in the water until it dissolves, then stir in the coconut and let it aimmer until all the water has been absorbed into the coconut. Put in a tablespoonful of glutinous rice flour, mix well, and continue cooking for another 2 minutes, stirring all the time.
In another saucepan, boil the thick santen with a pinch of salt. As soon as it is on the point of boiling, this must be stirred continuously for 3 minutes.
at home we make Kue Bugis in banana leaves, but here I use individual small pots or cups without handles. Put about 2 teaspoonfuls of thick santen into each cup, then a tablespoonful of the thick ‘porridge’. Smooth this with a spoon and put on top of it a tablespoonful of the filling, then another tablespoonful of the porridge, and top it off with 2 teaspoonfuls of thick santen. Then steam these cups, or pots, for 10-15 minutes.
Kue Bugis can be eaten warm or cold, any are best eaten with a spoon straight from whatever they have been cooked in.