Authentic Indonesian Kue Wajik Recipe: A Sweet Glutinous Rice Delight

Ingredients

2 cups of glutinous rice
1 pandan leaf
2 cups of water
1 teaspoon of salt
1 cup of palm sugar
2 cups of coconut milk
1/2 cup of granulated sugar

Steps and instructions

Rinse the glutinous rice under cold water until the water runs clear.
Soak the rice in water for at least 4 hours, or preferably overnight. After soaking, drain the rice.
Place the drained rice in a steamer. Add the pandan leaf to the rice and steam for about 45 minutes or until the rice is cooked.
While the rice is steaming, prepare the syrup. Dissolve the palm sugar and granulated sugar in the coconut milk over medium heat. Stir continuously to prevent the syrup from burning.
Once the rice is cooked, add it to the syrup and mix well to ensure the rice is fully coated in the syrup. Continue to cook over medium heat until the liquid has been fully absorbed by the rice.
Transfer the mixture to a baking dish lined with banana leaves or parchment paper. Press the mixture down firmly to pack it tightly in the dish.
Allow the mixture to cool completely, then cut it into diamond shapes to serve.

Tools for making

Steamer - A cooking vessel used to steam the glutinous rice.
Baking dish - A dish used to shape and cool the Kue Wajik mixture.
Banana leaves or parchment paper - Used to line the baking dish to prevent sticking.
Knife - Used to cut the cooled Kue Wajik into diamond shapes for serving.
Saucepan - Used to dissolve the palm sugar and granulated sugar in the coconut milk to make the syrup.
Stirring spoon - Used to continuously stir the syrup while it is being cooked to prevent burning.

Recipe variations

Adding roasted sesame seeds to the syrup for added flavor and texture.
Using different types of sugar, such as brown sugar or coconut sugar, to create a unique taste.
Replacing the pandan leaf with pandan extract or other natural food coloring for a vibrant green color.
Adding chopped nuts, such as peanuts or cashews, to the mixture for a crunchy texture.
Using coconut cream instead of coconut milk for a richer and creamier flavor.
Adding a layer of sliced bananas or other fruits between the rice and syrup for a fruity twist.
Using black glutinous rice instead of white glutinous rice for a darker and more visually appealing dessert.
Adding spices like cinnamon or cardamom to the syrup for a warm and aromatic flavor profile.

Recipe overview

Kue Wajik is a traditional Indonesian dessert made from glutinous rice, palm sugar, and coconut milk. The term 'wajik' refers to its diamond shape, which is characteristic of this sweet delicacy. It's a staple in many Indonesian festivities and is loved for its chewy texture and sweet, rich flavor. This recipe is straightforward, requiring simple ingredients and steps. You'll begin by soaking and steaming the rice, preparing the syrup, and combining the two. After allowing the mixture to cool, you'll cut the dessert into diamond shapes. The result is a deliciously sweet and sticky dessert that's perfect for any occasion.

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for this recipe as it gives the kue wajik its characteristic sticky and chewy texture.
Can I use white sugar instead of palm sugar? While palm sugar adds a unique flavor to the syrup, you can substitute it with an equal amount of white sugar if palm sugar is not available.
How long does the rice need to be soaked? The rice should be soaked for at least 4 hours, or preferably overnight, to ensure it becomes soft and sticky when cooked.
Can I skip steaming the rice and cook it in another way? Steaming the rice is important to achieve the desired texture. It ensures that the rice cooks evenly and becomes sticky. Other cooking methods may not give the same results.
Can I skip using banana leaves or parchment paper for lining the baking dish? Using banana leaves or parchment paper helps to prevent the kue wajik from sticking to the dish. It also adds a subtle aroma to the final product. It is recommended to use them for best results.
How long does it take for the kue wajik to cool? It usually takes about 1-2 hours for the kue wajik to cool completely. You can speed up the cooling process by placing it in the refrigerator.

Serving dishes and utensils

Steamer - To steam the glutinous rice until cooked.
Baking Dish - To transfer and shape the cooked rice mixture before cutting into diamond shapes.
Banana Leaves or Parchment Paper - To line the baking dish and prevent the rice mixture from sticking.
Knife - To cut the cooled rice mixture into diamond shapes for serving.

Origin stories

Wajik is a traditional Indonesian sweet treat, the name of which is derived from its diamond shape. Interestingly, in Javanese culture, wajik has a significant role in traditional ceremonies and rituals. It is commonly used in offerings and served at special occasions because it is believed to bring good luck and symbolizes a solid relationship due to its sticky texture. If you find yourself at a wedding or baby shower in Java, it would be no surprise to spot this sweet diamond delicacy being served!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.