Wajik is a traditional Indonesian sweet snack made from white sticky rice that is seasoned and colored with brown sugar. This sweet sticky rice cake has a different nickname. In Sumatra, for example, this snack is known as sweet rice.
Something different from Cook What Today's diamond recipe. If sweeteners and colorings usually only use brown sugar
In a few steps, there are some tips and tricks to do in cooking it. Glutinous rice must be soaked before steaming so that it softens faster during the steaming process.
Then enter the pandan leaves into the mixture so that the results are more fragrant and free from unpleasant sensations. There is a way to make the process of cutting sweet pulut easier and also not sticking to the pan.
That is by smearing the baking sheet and banana leaves with a little oil evenly. Then when going to cut this brown sugar sweet glutinous cake, cover the knife with plastic so that the sticky rice doesn't stick to the knife.
- 500 gr glutinous rice, soak for 2 hours
- 200 ml water
- 100 grams of brown sugar
- 100 ml Light Bango Sweet Soy Sauce
- 150 ml thick coconut milk
- tsp salt
- 1 tsp vanilla powder
- 2 pandan leaves
How to make :
Steaming rice for diamonds. Steam the glutinous rice for 20 minutes. Remove and set aside.
Boil pandan water for diamonds. Boil water with 1 pandan leaf.
Cooking sticky rice for diamonds. Add the steamed glutinous rice. Cook while stirring until the water shrinks. Remove and set aside.
Cooking coconut milk for diamonds. Cook coconut milk with brown sugar, salt, vanilla powder, remaining pandan leaves, continue to cook while stirring until thickened.
Mix the spices for the diamonds. Add the glutinous rice, stir well, cook until the brown sugar gravy is absorbed.
Diamonds are ready to be enjoyed. Put the ketupat into a mold that has been lined with banana leaves. Let stand until it is not hot. Cut into 12 pieces. Serve.