Recipe Ingredient
- 500g glutinous rice, soaked overnight
- 300g palm sugar (Gula Melaka), chopped into pieces
- 250g soft brown sugar
- 250ml water
- 400ml thick coconut milk
- ½ tsp salt
- 4-5 screwpine leaves, knotted
Instructions
- 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.
