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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
Wajik (Sticky Rice Cake with Palm Sugar)
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
-
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.
-
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.
-
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.
- In a frying pan, add pandan leaves and brown sugar and stir until caramelized.
-
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.
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