Wajik Pulut

Wajik is a tea time snack.Its a sweet dish and made with glutinous rice.How darker the wajik looks depends on the palm sugar that you use.Being in Malaysia, I find the Melaka palm sugar is more richer and darker .So if you pass by Melaka, dont forget to get the famous gula melaka/melaka palm sugar. I used a lighter gula melaka therefore the wajik is lighter in colour.





Ingredients

500gm glutinuous rice (soaked overnight)
750ml coconut milk (from 1/2 or 1 coconut)
1 tsp air kapur sirih(lime water)(use to eat with betel leaf/sirih)
2 screwpine leaves
a pinch of salt

Ingredients (B):
350gm brown sugar/gula melaka/palm sugar
150ml water


Method:

1. Wash glutinuous rice and soak overnight with 1 tsp lime paste water/airkapur sirih.
2. Then toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates.
3. Once cooked take a fork and turn anti-clock wise and loosen the rice.
4. Leave it to cool.
5. Meanwhile, mix brown sugar and water and cook in a pan.
6. For those who are using gula merah sieve it first.
7. Leave the sugar syrup to boil at least 5 minutes
8. Lower the flame and mix in the glutinuous rice and mix it thoroughly.
9. Stir constantly for 3 minutes and close the flame.
10. Pour it into a cake pan and leave it to cool before serving.You can use a banana leaf to flatten the rice in the cake pan.

Note:Chunam is quicklime; slaked lime for smearing on betel leaf and eaten .It is this lime that am referring to as lime water. It is more know as ‘ air kapur sirih ‘ around here.I feel that when the rice is soaked overnight with the air kapur sirih it gives a nice aroma for the glutinous rice.It is obtainable from the grocery shop . I dont think the supermarket has it!You can omitte it !

Thanks for visiting!

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