This is one of my favorite traditional cakes, EVER. Unfortunately, the Thai brand of palm sugar I purchased didn’t give me the nice brownies color I was expecting; a color of what Wajik should be. So I highly recommend you to purchase Indonesian brand.
I tried to trick it with adding a few drops of brown colored vanilla extract; didn’t really work as I didn’t dare to add more.
800 grams white glutinous rice
2 cans of 398 ml coconut milk
3 Pandan leaves, tie knot
250 grams palm sugar (Indonesian brand would give the best result)
100 grams sugar
a dash of salt
banana leaves, as needed
peanut oil
2 tsps vanilla extract (the brown colored) – this is optional
Rinse then soak white glutinous rice with enough water for less than an hour. Steam for 15-20 minutes; set aside.
Bring to a boil coconut milk and the rest of the ingredients until sugars dissolved. Add in the steamed rice, stir continuously until rice is cooked and gravy absorbed.
Line clean banana leaves on a long square plastic container; grease with enough peanut oil. Take out the Pandan leaves, pour cooked
glutinous rice onto the container and spread evenly. Leave to cool and solid before cutting.
Slice or cut diamond shape; serve.
You can add more palm sugar if you only had Thai brand ones to get brownish color; however, I believe you will get too sweet result.
Wajik
Ingredients
- 800 grams white glutinous rice
- 2 cans of 398 ml coconut milk
- 3 Pandan leaves tie knot
- 250 grams palm sugar Indonesian brand would give the best result
- 100 grams sugar
- a dash of salt
- banana leaves as needed
- peanut oil
- 2 tsps vanilla extract the brown colored – this is optional
Instructions
- Rinse then soak white glutinous rice with enough water for less than an hour. Steam for 15-20 minutes; set aside.
- Bring to a boil coconut milk and the rest of the ingredients until sugars dissolved. Add in the steamed rice, stir continuously until rice is cooked and gravy absorbed.
- Line clean banana leaves on a long square plastic container; grease with enough peanut oil. Take out the Pandan leaves, pour cooked
- glutinous rice onto the container and spread evenly. Leave to cool and solid before cutting.
- Slice or cut diamond shape; serve.
