Snacks
Kue Wajik Ketan Gula Merah (Sweet Sticky Rice Cake with Palm Sugar), Chewy and Rich, a Nusantara Classic
Prep
190 min
Cook
70 min
Servings
12
Level
Medium
Kue wajik is a traditional sticky rice snack cooked with coconut milk and palm sugar until it's perfectly rich and chewy. The aroma of pandan and caramelized palm sugar blends with the savory coconut milk, making this treat a nostalgic snack everyone craves. Perfect for holiday gatherings, celebrations, or as a companion to your afternoon tea.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams white glutinous rice (sticky rice)
- 400 ml thick coconut milk from 1 coconut
- 300 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 3 leaves pandan leaves, tied in a knot
- 1/2 tsp salt
- to taste water for soaking the sticky rice
- to taste banana leaves for lining the mold
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👩🍳 Instructions
- 1 Wash the glutinous rice thoroughly, then soak it in water for at least 3 hours or overnight so it becomes tender and fluffy when steamed.
- 2 Drain the rice, then steam for 20 minutes until half-cooked. Remove from the steamer and set aside.
- 3 While the rice is steaming, simmer the coconut milk with the pandan leaves and salt over low heat, stirring constantly so the coconut milk doesn't curdle.
- 4 Add the shaved palm sugar and granulated sugar to the coconut milk, stirring until the sugar completely dissolves and the mixture thickens slightly.
- 5 Add the half-cooked sticky rice into the palm sugar coconut milk mixture, stir well over low heat until the coconut milk is absorbed and the mixture dries out.
- 6 Once the coconut milk has reduced and the rice looks sticky, steam the rice mixture again for 30-40 minutes until fully cooked and evenly browned.
- 7 Remove the wajik from the steamer and pour it into a pan lined with banana leaves. Press it down firmly using a spoon or spatula lightly greased with oil.
- 8 Smooth out the surface, then let the wajik cool and set at room temperature for 2-3 hours.
- 9 Once cooled and firm, cut the wajik into pieces as desired using a knife wrapped in plastic to prevent sticking.
💡 Tips
• Use genuine, high-quality palm sugar so the wajik has a prettier color and a richer flavor.
• Don't skip the second steaming step—it's key to making sure the wajik is fully cooked and doesn't turn mushy when sliced.
• Wet your knife with water or oil when cutting the wajik so the pieces come out neat and don't stick.
• Wajik can be stored in an airtight container for 3-4 days at room temperature, or wrapped individually in banana leaves for a more fragrant aroma.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
2 gg
Protein
6 gg
Fat
34 gg
Carbs
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