Ingredients with Measurements:
- 500 grams glutinous rice
- 500 ml coconut milk
- 250 grams palm sugar
- 1/2 teaspoon salt
- 2 pandan leaves
- Banana leaves for wrapping
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours.
2. In a pot, heat the coconut milk, palm sugar, salt, and pandan leaves over medium heat until the sugar dissolves.
3. Drain the soaked glutinous rice and add it to the pot. Stir well to combine.
4. Cook the mixture over low heat, stirring occasionally, until the rice is fully cooked and the mixture thickens.
5. Remove the pandan leaves and let the mixture cool slightly.
6. Cut the banana leaves into small squares and brush them with oil to prevent sticking.
7. Spoon the rice mixture onto the banana leaves and shape them into small squares.
8. Steam the wajik for 30-40 minutes until fully cooked.
9. Let the wajik cool before serving.
- Time:
Preparation time: 2 hours
- Cooking time: 40 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories per serving: 160
- Fat: 5g
- Carbohydrates: 28g
- Protein: 2g
Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- If pandan leaves are not available, vanilla extract can be used as a substitute.
Variations:
- Wajik can be made with different flavors such as pandan, chocolate, or durian.
- Other types of sweeteners such as honey or maple syrup can be used instead of palm sugar.
Tips and tricks:
- Make sure to stir the rice mixture constantly to prevent it from sticking to the bottom of the pot.
- Use fresh banana leaves for wrapping to prevent tearing.
- Serve the wajik with grated coconut for added texture and flavor.
Storage instructions:
- Wajik can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the wajik for 5-10 minutes until heated through.
Presentation ideas:
- Arrange the wajik on a platter and garnish with grated coconut and pandan leaves.
Garnishes:
- Grated coconut
- Pandan leaves
Pairings:
- Indonesian tea or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too dry, add more coconut milk.
- If the mixture is too wet, cook it for a longer time to thicken it.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Wajik is a traditional Indonesian snack that originated from Java.
Flavor profiles:
- Sweet, coconutty, and slightly salty.
Serving suggestions:
- Serve the wajik as a dessert or snack.
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Region: Indonesian