Cara Bikin Wajik: Resep dan Panduan

>Hello Sohib EditorOnline, are you looking for a sweet and delicious snack to enjoy with your family and friends? Look no further than wajik, a traditional Indonesian dessert made from glutinous rice and palm sugar. In this article, we’ll provide you with a step-by-step guide on how to make wajik at home along with some helpful tips and frequently asked questions. Let’s get started!

What is Wajik?

Wajik is a popular snack in Indonesia, especially during special occasions such as weddings and religious festivals. It is made from glutinous rice that is cooked with coconut milk and palm sugar until it becomes sticky and chewy. The dish is then cut into small diamond shapes and sometimes served with grated coconut on top. The combination of sweet palm sugar and creamy coconut milk creates a delicious flavor that is sure to satisfy your sweet tooth.

Ingredients

Before we begin, let’s gather all the necessary ingredients for making wajik.

Ingredients	Amount
Glutinous rice	2 cups
Coconut milk	2 cups
Palm sugar	1 ½ cups
Pandan leaves	2 pieces
Salt	1 tsp
Grated coconut (optional)	1 cup

Instructions

Now that we have all the ingredients ready, let’s start making wajik.

1. Prepare the glutinous rice

Wash the glutinous rice in a fine mesh strainer until the water runs clear. Soak the rice in water for at least 2 hours or overnight to soften it.

2. Cook the rice

Drain the water from the soaked rice and place it in a pot with the coconut milk, pandan leaves, and salt. Cook the rice over medium heat, stirring occasionally, until the liquid is absorbed and the rice becomes sticky and chewy. This will take about 30-40 minutes.

3. Make the palm sugar syrup

While the rice is cooking, make the palm sugar syrup. In a separate pot, heat the palm sugar with 1 cup of water over medium heat. Stir until the sugar dissolves and the liquid thickens into a syrup. This will take about 15-20 minutes. Strain the syrup to remove any impurities.

4. Combine the rice and syrup

Once the rice is cooked and the syrup is ready, combine them together in the pot. Mix well until the syrup is evenly distributed throughout the rice.

5. Shape the wajik

Transfer the wajik mixture to a greased baking dish or container. Press the mixture down firmly to flatten it and make it compact. Smooth the surface with a spatula or the back of a spoon. Let the wajik cool and set for at least 1 hour or until it becomes firm.

6. Cut and serve the wajik

Once the wajik has set, remove it from the container and cut it into small diamond shapes using a sharp knife. Serve the wajik on a plate or platter and sprinkle grated coconut on top if desired.

Tips and Tricks

Here are some tips and tricks to help you make the best wajik possible.

1. Use quality ingredients

For the best flavor and texture, use high-quality glutinous rice, fresh coconut milk, and pure palm sugar. Avoid using processed or low-quality ingredients that may affect the taste and consistency of the wajik.

2. Soak the rice well

Soaking the rice before cooking helps to soften it and remove excess starch. This will result in a stickier and chewier wajik.

3. Cook the rice slowly

Cook the rice over medium heat and stir occasionally to prevent it from burning or sticking to the bottom of the pot. This will ensure that the rice cooks evenly and becomes sticky and chewy.

4. Don’t overcook the syrup

Be patient while making the palm sugar syrup and avoid cooking it for too long. Overcooking the syrup can cause it to harden and become difficult to mix with the rice.

5. Press the wajik down firmly

When shaping the wajik, make sure to press it down firmly to compact it and remove any air bubbles. This will help the wajik to hold its shape and become firm.

FAQ

1. How long does wajik last?

Wajik can be stored in the refrigerator for up to 3 days. Keep it in an airtight container or wrap it in plastic wrap to prevent it from drying out.

2. Can I freeze wajik?

Yes, wajik can be frozen for up to 1 month. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer. Thaw it in the refrigerator before serving.

3. Can I use brown sugar instead of palm sugar?

No, brown sugar cannot be used as a substitute for palm sugar in wajik. Palm sugar has a distinct flavor and texture that is essential for making authentic wajik.

4. Can I use pandan essence instead of pandan leaves?

Yes, you can use pandan essence instead of pandan leaves if they are not available. Use 1-2 drops of pandan essence for every pandan leaf called for in the recipe.

5. Can I skip the grated coconut topping?

Yes, the grated coconut topping is optional and can be skipped if you prefer. Some people prefer to sprinkle sesame seeds or chopped nuts on top instead.

That’s it! Now you can enjoy your homemade wajik with your loved ones. We hope you found this article helpful and informative. Happy cooking!

Cara Bikin Wajik: Resep dan Panduan