Preheat your steaming pan over medium heat. Make sure it's nice and hot to ensure even cooking for your Kue Awug.

Combine the glutinous rice flour, sugar, salt, and vanilla extract in a mixing bowl. Mix in the grated coconut thoroughly until the batter is well combined and slightly sticky.

Divide the mixture into two equal parts. Color one part with red food coloring, adjusting the shade to your liking.

Prepare a 16x16 cm pan by greasing it and lining it with parchment or banana leaves. Pour the white batter in first, smoothing it down with a spatula for an even base.

Layer the pink batter on top of the white layer. Gently press it down to ensure the layers adhere together but avoid over-compressing.

Steam in the preheated pan for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before cutting it into delightful squares.