Traditional Kuih Wajik
1:3717 Mar 2026@annilravin
Learn how to make Kuih Wajik, a beloved traditional sweet treat popular in Malay and Indian households, especially during Ramadan. In this easy-to-follow recipe, Chef Annil demonstrates how to cook glutinous rice in rich coconut cream and pandan, then combine it with a luscious caramel made from gula melaka and Herbal Pharm's organic coconut sugar. The result is a glossy, sweet, and aromatic dessert with a perfectly sticky texture. Perfect for festive celebrations or a sweet afternoon snack!
Traditional Kuih Wajik
Ingredients
Method
- Soak 3 cups of glutinous rice for at least 5 hours or overnight, then drain.
- In a rice cooker, combine the soaked glutinous rice, 2 cups of coconut cream, 1/2 cup of water, a stalk of pandan leaf, and some pink Himalayan rock salt. Mix well and cook like normal rice.
- Chop the gula melaka and transfer it to a wok.
- Chop a few pandan leaves and add them to the wok, then pour in a little water to help melt the sugar.
- Add 1 cup of organic coconut sugar to the wok and bring the mixture to a boil to create a caramel.
- Line a cake mold with a clean piece of banana leaf.
- Once the caramel is bubbling, pour in some coconut cream or milk and stir well.
- Add the freshly cooked, hot glutinous rice directly into the bubbling caramel mixture.
- Stir continuously over heat until the mixture thickens, becomes glossy, and pulls away from the pan.
- Transfer the mixture into the prepared banana leaf-lined mold, press it down evenly, and set aside to cool completely.
- Unmold the wajik, remove the banana leaf, and slice into diamond shapes using a paring knife before serving.