• 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.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *