Recipes from our kitchen

Wajik

Traditional Indonesian sticky rice sweet with palm sugar and coconut milk

Gluten-Free · Traditional Indonesian Sweet

Sweet sticky rice with palm sugar

Wajik is a traditional Indonesian sweet made from glutinous rice, palm sugar and coconut milk.

The rice is slowly cooked with coconut milk and palm sugar until it absorbs the sweet mixture and develops its characteristic soft, sticky texture.

At Oemah Tepi Sawah, we serve Wajik in small cone-shaped banana leaf cups.

Wajik traditional Indonesian sticky rice sweet served in banana leaves
Wajik prepared at Oemah Tepi Sawah

What you need

Ingredients

  • • 500 g white glutinous rice
  • • 200 g palm sugar
  • • 200 ml thick coconut milk
  • • Pandan leaves
  • • A pinch of salt

Step by step

How to Make Wajik

  1. 1

    Steam the glutinous rice. When it is half-cooked, sprinkle it with a little water, mix gently, and steam again until fully cooked.

  2. 2

    In a pan, cook the palm sugar with a little water and the pandan leaves. Once the sugar has melted, add the coconut milk and stir well.

  3. 3

    Add the steamed glutinous rice. Cook over low heat, stirring continuously until the rice has absorbed the coconut milk and palm sugar mixture.

  4. 4

    Spoon the sticky rice mixture into cone-shaped banana leaf cups, similar to an ice cream cone. It is ready to serve.

Dewi's Tip

Cook the rice mixture over low heat and keep stirring. Give it enough time to absorb the coconut milk and palm sugar evenly.

Gluten-Free

Wajik is made with glutinous rice, which is naturally gluten-free. Despite its name, glutinous rice does not contain gluten — the word “glutinous” refers to its sticky texture when cooked.

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