Snacking Time : Part II

Wajik or "Sweet Glutinous Rice" from "Bakpau A 1"

IDR 4.000/pc

Wajik,is a traditional cake made from glutinous rice and some other ingredients, like Coconut Milk, brown sugar. So taste is sweet and a bit salty (savory)

You can also made by yourself, the recipe

Indonesian Version

Bahan:

500 g ketan putih

1 lembar daun pandan

300 ml santan

5 mata nangka, buang bijinya

250 g gula merah, sisir

2 sdm gula pasir

½ sdt garam

Cara membuat:

• Cuci beras ketan hingga bersih.
• Rendam air dingin selama 3-4 jam lalu tiriskan hingga agak kering.
• Kukus ketan dalam kukusan panas hingga setengah matang (sekitar 30 menit)
• Angkat ketan.
• Masukkan nangka ke dalam mangkuk blender. Proses hingga halus.
• Masak santan bersama santan, gula merah, gula pasir, dan garam hingga mendidih.
• Angkat lalu saring.
• Aduk santan panas dan ketan setengah masak hingga santan habis terhisap oleh ketan.
• Biarkan beberapa saat.
• Kukus kembali ketan hingga lunak, angkat.
• Siapkan loyang segi empat datar, olesi sedikit minyak sayur.
• Tuang ketan panas ke dalam loyang.
• Tekan-tekan hingga padat lalu diamkan hingga dingin.
• Potong-potong bentuk wajik. Sajikan.

Untuk 20 potong 

Kalori : 3.069 kkal - 153,5 kkal/potong

Protein : 37,04 g  -  1,8 g/potong

Karbohidrat : 686,3 g - 34,3 g/potong

Lemak : 18,6 g - 0,93 g/potong

Serat : 235,6 g - 11,78 g/potong 

FYI : or you may find another recipe by googling "Wajik Recipe"

Malaysian Version

Sweet Glutinous Rice/ Kuih Wajid

Ingredients:

1 Banana Leaf, cut into 25 cm (10") square

500 g Glutinous rice, soaked for 8 hours & drained

500ml Coconut Cream

4 medium sized, Pandan/ Screwpine leaves, shredded & knotted

50g Rock Sugar, finely pounded

200g Palm Sugar/ Gula Melaka, crushed

80g Granulated Sugar

Method:

Line a 25-cm/10" square baking tin with banana leaf.

Steam drained glutinous rice for 20-25 minutes or until cooked. Transfer to a large tray and spread out thinly with a spoon or fork. Set aside to cool.

Combine coconut cream, pandan leaves and 3 types of sugar in a non-stick/Teflon pan. Stir continuously over medium heat until mixture is bubbly and thick.

Add cooked glutinous rice and stir until rice is well coated and has a shiny gloss. Discard pandan leaves and tip coated rice into tin. Press rice down with back of spoon or fork to level surface. Set aside to cool before cutting to serve.

*Tip*: Coconut cream can extracted from 800g of fresh grated coconut. If you can't get hold of the fresh grated coconut, use those canned ones will do! I recommend Ayam Brand.

I get this recipe from a blog called "My Kitchen To Yours"