• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 250g glutinous rice, soaked overnight and drained
  • 125g palm sugar (gula Melaka), chopped
  • 25g castor sugar
  • 60ml water
  • 1 screwpine leaf, knotted
  • 3 screwpine leaves, cut into 6 cm lengths
  • 200ml thick coconut milk
  • 1/8 tsp salt


  1. Line base of a steamer tray with a piece of muslin cloth and arrange the screwpine leaves on the cloth. Spread glutinous rice over the screwpine leaves. Steam for 30-35 minutes.
  2. Meanwhile, combine palm sugar, castor sugar, water and knotted screwpine leaf in a saucepan over a gentle low heat to dissolve. Then strain the palm sugar syrup.
  3. Remove the rice and mix with the coconut milk, salt and syrup in a non-stick wok. Cook over low heat, stirring constantly until the mixture becomes rich and oily. Spread the wajek on a metal tray lined with foil. Flatten out with a piece of plastic sheet and leave aside to cool and harden before cutting into serving pieces.

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