-

Below is a summary of the main ingredients used to prepare wajik: 

Glutinous rice.

The main ingredient produces a soft and chewy texture. 

Soak before cooking to cook evenly.  

Gula Melaka (Coconut Sugar): 

The primary sweetener provides the characteristic sweetness and golden brown color.

Coconut milk: 

Adds richness and helps soften sticky rice. 

Salt: 

Salt in the preparation of wajik serves to balance the sweetness of sugar or palm sugar, reduce the overwhelming taste, and enhance the sweetness to make it more delicious and rich.

Pandan leaves (optional): 

Creates an aroma for wajik, often used in traditional delicacies.  

Water: 

Used to cook sticky rice, coconut milk and Malacca sugar for the ideal consistency.

The following is a summary of the steps of wajik preparation: 

Preliminary Preparation of Glutinous Rice:

Wash the glutinous rice until the water is clear.

Soak glutinous rice for 3-4 hours or overnight.

Cooking Glutinous Rice:

Strain the glutinous rice and steam for 30-45 minutes.

Use a two-stage technique if necessary (steam, rinse with water/coconut milk, steam again).

Preparing Gula Melaka and Coconut Milk:

Melaka sugar is chopped and cooked with coconut milk and water.

Add pandan leaves for aroma and stir until the sugar dissolves completely.

Combining Glutinous Rice with Malacca Sugar Mixture:

Add glutinous rice to the melaka sugar and coconut milk mixture.

Stir continuously until the mixture is completely absorbed and does not stick to the pot.

Shaping and Cooling Wajik:

Transfer the wajik to a baking sheet lined with banana leaves or greased with oil. 

Flatten the surface of the wajik and let it cool for a few hours.

Cutting and Serving Wajik:

Cut the wajik into squares or rhombuses after it hardens.

Serve or wrap in a banana leaf if used as a gift.

-