300g palm sugar (Gula Melaka), chopped into pieces
250g soft brown sugar
400ml thick coconut milk
½ tsp salt
4-5 screwpine leaves, knotted
Drain the glutinous rice and place in a shallow heat-proof dish. Steam rice over rapidly boiling water for 20 minutes or until just cooked. (Do not worry if the rice grains appear dry and tough; this is the way they should be.)
Put water, both sugars and screwpine leaves in a pan. Stir and cook over low heat until sugar dissolves. Simmer syrup for about 10 minutes. Strain the syrup.
Place syrup, coconut milk and salt in a wok. Cook over medium high heat, stirring constantly until the mixture is thick and syrupy and the surface is full of bubbles.
Add the steamed rice. Stir constantly until mixture is thick and sticky. The wajik should be quite gooey. Turn mixture out onto a shallow tray lined with a banana leaf. Allow to cool and harden, then cut into diamond shapes or serving-sized pieces.