This is a Malay kuih commonly found in Indonesia and Malaysia. However, I am unsure if this kuih is common in Singapore. It is a simple kuih but taste is awesome. I first get to know this kuih years ago when I saw one member in a Google plus food group that sparks my interest to find out this snack.
“Wajik or wajid is a diamond-shaped kue or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves.The sweet sticky rice cake is commonly found in Indonesia and neighbouring Malaysia and Brunei. It is called wajid in Brunei, and in the states of Sabah in East Malaysia. In Indonesian language the term wajik is used to describe the shape of rhombus or diamond-shape, consequently in a card game, the Cordeaux (tiles or diamonds♦) is translated as a wajik. Wajik is made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, the sticky rice cake is cut into small pieces in the shape of a diamond or rhombus.” (Source: https://en.wikipedia.org/wiki/Wajik)
After referring to many recipe, I have decided to compile into my own recipe, again, using the rice cooker to cook my glutinous rice. This have save a lot of my time and I do not believe that taste will be compromised. I have no complain about this recipe except that my kuih cutting skills need to be improved, especially dealing with glutinous rice.
There are variants of this basic kuih wajik. Durian fleshes can be added to the glutinous rice and those become durian wajik. Some Indonesian members are sharing that they are adding mashed banana to the glutinous rice.. Another Malaysian members said that she like to add citrus or kaffir lime zest and honey ginger to balance off the sweetness.
When I did my picture taking, I found that my wajik is a bit dull looking and so I added some sesame seeds on top to decorate the cake.. Surprisingly, it taste much better and I believed adding nuts will give another level of enjoyment. However, I hope Malay readers will not chase after me for this minor alternation to their traditional kuih.
WHAT IS REQUIRED
Servings: Prepare a 6” x 6” box of kuih wajik
300 grams of glutinous rice (soaked for 1-2 hours)
250 grams of thin coconut milk
10 pieces of pandan leaves make into two bundles of 5 leaves each
150 grams of Gula Melaka or Gula merah or other palm sugar
10 grams of plain water
Pinches of salt
STEPS OF PREPARATION
Lightly greased a container of your choice.
Put the soaked glutinous rice, coconut milk an one bundle of pandan leaves in the rice cooker pot. Select the “sticky rice” function if any and cook for one round. Half way during the cooking, you have to fluff the rice to ensure all the rice especially those at the bottom are cooked. Alternatively, you can steam the glutinous rice but the coconut milk will have to be added gradually. Once the rice is ready, fluff the rice.
In a pan, put the Gula Melaka, pinches of salt, 30 grams of water and pandan leaves.
Bring to boil and ensure that all the Gula Melaka are melted. Add the cooked glutinous rice, reduce the heat medium and stir until well combined. Transfer the glutinous rice to the lightly greased container. Use a spoon and press as firm as you can. Cool completely before cutting into diamond shape using a greased knife.
To transform to durian wajik, just add about 100 grams of mashed durian to the glutinous rice and Gula Melaka syrup and the process is the same.
I wish to take this opportunity to wish all Muslim readers Eid Mubarak or Selamat Hari Raya Aidilfiltri. recipe was issued as a gesture of respect of our traditional Malay delicacies. Do give it a try and let me know if it suits your taste buds.
Hope you like the post today. Cheers and have a nice day.