Wajik - Sticky Rice Cake with Palm Sugar

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear.
2. 2.
   In a large bowl, soak the rice in water for at least 4 hours or overnight.
3. 3.
   Drain the rice and transfer it to a steamer lined with a cheesecloth or banana leaves.
4. 4.
   Steam the rice over medium heat for 30 minutes or until it becomes tender and translucent.
5. 5.
   In a separate saucepan, combine the grated palm sugar, pandan leaves, and water. Cook over low heat until the palm sugar has completely melted and the mixture becomes syrupy.
6. 6.
   Remove the pandan leaves from the syrup and pour it over the steamed rice. Mix well to ensure the rice is evenly coated.
7. 7.
   Return the rice to the steamer and steam for an additional 15 minutes to allow the flavors to meld together.
8. 8.
   Remove the steamed rice from the heat and let it cool slightly.
9. 9.
   Transfer the rice to a square or rectangular dish lined with banana leaves or parchment paper. Press it down firmly to create an even layer.
10. 10.
    Allow the Wajik to cool completely and set for at least 2 hours.
11. 11.
    Once set, cut the Wajik into diamond-shaped pieces and serve.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve a fluffy and tender texture.
• Palm sugar — If you can't find palm sugar, you can substitute it with dark brown sugar. However, palm sugar adds a unique flavor to the Wajik.
• Pandan leaves — If fresh pandan leaves are not available, you can use pandan extract or essence as a substitute. Adjust the quantity according to the strength of the flavor.

Tips & Tricks

• Soaking the rice for a longer period of time, preferably overnight, will result in a softer and more tender texture.
• When cutting the Wajik into diamond shapes, lightly grease the knife with oil to prevent sticking.
• For an extra touch of flavor, you can sprinkle toasted sesame seeds or grated coconut on top of the Wajik before serving.
• Store any leftover Wajik in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Wajik as a sweet treat after a delicious Indonesian meal. It can be enjoyed warm or at room temperature. For an authentic touch, serve it on a banana leaf or a decorative plate.

Presentation advice

Arrange the diamond-shaped Wajik pieces on a serving platter, allowing their vibrant green color to stand out. Garnish with a sprig of fresh mint or a pandan leaf for an elegant presentation.