Wajik is a sweet dessert cake made of glutinous rice, coconut milk and palm sugar. It’s enjoyed throughout the Malay Archipelago, and, in Java, is also served in ceremonies.
- 500 gr sticky rice
- 200 ml hot water
- 250 gr palm sugar, shaved
- 50 gr granulated sugar
- ½ tsp salt or to taste
- 2 pandan leaves
- 300 ml water
- 120 ml coconut milk (instant)
- ½ tsp cooking oil
- 18x18 cm baking pan
- Wash and soak the sticky rice for 5 hours.
- Drain, and then steam for 15 minutes.
- Transfer the rice to a big bowl, and add the hot water. Mix well.
- Put the rice back in the steamer and steam for another 25 minutes over medium flame.
- Meanwhile, put the palm sugar, granulated sugar, salt, and 300ml water in a saucepan, and cook it until the mixture dissolves.
- Strain the syrup to remove impurities, and transfer it to a cooking pan/non-stick wok.
- Add the coconut milk and pandan leaves, and cook it over medium low heat for 15 minutes or the syrup is slightly thickened.
- Remove the pandan leaves.
- When the sticky rice is done, transfer it to the palm sugar syrup and mix it well.
- Cook it for around 8 minutes or until the liquid is absorbed.
- Grease the baking pan with the cooking oil evenly.
- Transfer the sticky rice to the baking pan.
- Gently but firmly press the rice to compress and smooth it evenly using a spatula.
- Let it cool and set at least for 4 hours or overnight.
- Cut and transfer the dish into a serving plate.
- Use new and high quality white sticky rice for the best result.
- Make sure the steamer is already steaming hot when adding the rice.
- Leftover wajik can be stored in the refrigerator and warmed up in the oven for a few minutes before consuming.
Keywords: sticky rice, indonesian desserts, indonesian kueh, vegetarian desserts, lactose-free