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kue wajik

Wajik – Indonesian Sweet Sticky Rice Cake

Wajik is a traditional Indonesian snack made from glutinous rice cooked in rich coconut milk and palm sugar. Soft, chewy, and naturally fragrant with pandan leaves and cinnamon, this sweet treat is often served during festive occasions and family gatherings. Its glossy, caramel-like color comes from gula jawa (Indonesian palm sugar), giving it a deep, earthy sweetness you won’t find in regular sugar desserts.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking The Sticky Rice 2 hours
Total Time 3 hours 5 minutes
Servings: 16 Pieces
Course: Dessert, Snack
Cuisine: Indonesian, Javanese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 500 g glutinous rice beras ketan – available at Asian or specialty grocery stores
  • 600 ml coconut milk santan – use full-fat canned coconut milk for best results
  • 250 g palm sugar gula jawa, shaved or chopped – substitute with Thai palm sugar or dark brown sugar
  • 50 g granulated sugar gula pasir
  • 2 pandan leaves daun pandan, tied into a knot – substitute with a few drops of pandan extract if unavailable
  • 5 cm cinnamon stick kayu manis
  • 1/2 tsp salt
  • A little vegetable oil for greasing the pan

Instruction
 

  1. Prepare the rice
    Rinse the glutinous rice thoroughly, then soak it in water for about 2 hours. Drain well.
  2. First steam
    Steam the soaked rice for 20 minutes until half-cooked. Remove from heat.
  3. Cook the syrup
    In a large pan, combine coconut milk, palm sugar, granulated sugar, pandan leaves, cinnamon stick, and salt. Bring to a gentle boil while stirring to prevent the coconut milk from curdling.
  4. Combine with rice
    Add the half-cooked glutinous rice into the coconut milk mixture. Stir continuously over medium heat until most of the liquid is absorbed and the rice looks sticky.
  5. Second steam
    Transfer the mixture back into the steamer and cook for another 20 minutes until the rice is fully cooked, soft, and glossy.
  6. Mold the wajik
    Grease a heatproof dish or baking pan lightly with oil. Transfer the sticky rice mixture, press it down firmly and evenly, then let it cool completely.
  7. Cut and serve
    Once set and firm, cut the wajik into diamond or square shapes. Serve at room temperature.

Notes

  • Palm sugar (gula jawa): If unavailable, use Thai palm sugar or dark brown sugar. The flavor will be slightly different but still delicious.
  • Pandan leaves: Not always available in Western grocery stores; substitute with pandan extract (a few drops) or leave it out, though the aroma is unique.
  • Cooking method: Steaming twice ensures the rice is perfectly cooked and chewy, not mushy. Don’t skip the soaking step—it makes the rice cook evenly.
  • Serving tip: Wajik is naturally rich and sweet; serve it in small portions with tea or coffee.
  • Storage: Keeps well at room temperature for 1 day, or refrigerate up to 3 days. Reheat briefly by steaming if needed.