500 g glutinous rice
350 g brown sugar
30 g sugar
1 tsp salt
300 ml thick coconut milk
300 ml coconut milk
2 pandan leaves, knotted
Soak the glutinous rice for 2- 3 hours then wash it thoroughly.
Steam the glutinous rice for 1 hour. Set aside.
Then, in a skillet cook the sticky rice. Add coconut milk and simmer until the coconut milk is absorbed. Set aside.
Choose high quality brown sugar that is slightly darker in color. This will give the Wajik its dark, rich brown color.
Once boiling, add the cooked sticky rice and stir until evenly distributed. Set aside.
Transfer into a baking pan, then cut the wajik into diamond shaped pieces and set aside.