Sundanese Cuisine
Wajit Cililin, a Sweet and Sticky Traditional Sundanese Treat
Prep
240 min
Cook
70 min
Servings
20
Level
Medium
Wajit cililin is a traditional snack from Cililin, West Bandung, made from glutinous rice and palm sugar, neatly wrapped in woven dried corn husks shaped into small pyramids. It has a chewy, sticky texture with the distinct aroma of caramelized palm sugar and fragrant coconut, making it perfect as an afternoon snack or a homemade gift from the village. Although the process takes patience, the result is well worth it with its addictive sweet and savory flavor.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- white glutinous rice
- semi-mature grated coconut
- palm sugar, finely shaved
- granulated sugar
- thick coconut milk from 1 coconut
- pandan leaves
- salt
- dried corn husks (kelobot) for wrapping
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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 softens nicely when steamed.
- 2 Drain the glutinous rice and steam for 25-30 minutes until half-cooked. Remove and set aside.
- 3 Meanwhile, steam the grated coconut for 15 minutes so it doesn't spoil quickly and develops a richer aroma, then set aside.
- 4 Prepare a large wok or pan over medium heat, add the thick coconut milk, shaved palm sugar, granulated sugar, pandan leaves, and salt. Cook while stirring until the sugar dissolves and the mixture comes to a boil.
- 5 Once boiling and slightly thickened, add the half-cooked glutinous rice into the sugar mixture. Stir gently until the rice is evenly mixed with the sugar syrup.
- 6 Cook over low heat while continuously stirring to prevent burning at the bottom; this process takes about 30-40 minutes until the rice is fully cooked and the liquid starts to reduce.
- 7 Add the steamed grated coconut, mix well again until the mixture becomes smooth, thick, and glossy, and starts to pull away from the sides of the pan.
- 8 Remove the wajit mixture from heat and let it cool to lukewarm so it's easier to shape but not too hot to handle.
- 9 Form the dried corn husks into small cone-shaped funnels (the signature shape of wajit cililin), fill with enough of the wajit mixture, then fold and tidy the edges to form a pyramid shape.
- 10 Let the wrapped wajit sit at room temperature for a few hours until completely cooled and slightly firm in texture before serving.
💡 Tips
• Choose genuine palm sugar (gula aren) for a richer aroma and flavor, as well as a deeper brown color in the wajit.
• Keep stirring the mixture continuously during cooking to prevent burning and ensure even cooking; use low heat for safer results.
• If dried corn husks are hard to find, you can substitute them with cellophane wrap or banana leaves, though the distinctive flavor will be slightly different.
• Store the wajit in an airtight container at room temperature; it can last up to 1 week without losing its chewy texture.
📊 Nutrition Facts / serving
180
Calories (kcal)
2 g
Protein
5 g
Fat
32 g
Carbs
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