Ingredients

  • Serves 2-4 people
  • 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

Wajik (Sticky Rice Cake with Palm Sugar)
Recipe Courtesy of
Darmawan

Wajik (Sticky Rice Cake with Palm Sugar)

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This sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. In Bahasa Indonesia, the term wajik is used to describe the shape of a diamond, but that isn’t the only gem about Wajik. This traditional snack made of steamed glutinous rice cooked in palm sugar, coconut milk, and pandan leaves is a delectable treat for all.
  • Medium
  • 30 min
  • 60 min
  • 10 min
  • 6 steps
  • 7 Ingredients
  • Medium
  • 6 steps
  • 7 Ingredients
  • 30 min
  • 60 min
  • 10 min

Directions

  1. Prepare and cook the glutinous rice

    • Soak the glutinous rice for 2- 3 hours then wash it thoroughly.

    • Steam the glutinous rice for 1 hour. Set aside.

    Prepare and cook the glutinous rice


  2. Cook the sticky rice with coconut milk

    • Then, in a skillet cook the sticky rice. Add coconut milk and simmer until the coconut milk is absorbed. Set aside.



  3. Prepare the palm sugar sauce

     

    • In a frying pan, add pandan leaves and  brown sugar and stir until caramelized.

    • Then add thick coconut milk, salt and sugar and cook until the sugar dissolves and coconut milk boils.

     

    Choose high quality brown sugar that is slightly darker in color. This will give the Wajik its dark, rich brown color.

    Prepare the palm sugar sauce


  4. Add the sticky rice

    • 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.



Plate and Serve!

  • Prepare a serving plate, and arrange the diamond shaped Wajik on the serving plate.

  • Serve.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

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