From the recipe collection
Wadjit
Purple or dark glutinous rice cooked with coconut milk and palm sugar until glossy, sticky, and sliceable.
- Prep time
- 20 min plus soaking
- Cook time
- 45 min
- Yield
- 12 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the glutinous rice, soak it for at least 4 hours or overnight, then drain very well.
- Steam the rice over high heat for 20 minutes. Sprinkle the water evenly over the grains, turn them gently, and steam another 10–15 minutes until tender.
- Meanwhile, combine coconut milk, palm sugar, brown sugar, salt, and pandan in a wide heavy pan. Simmer over medium-low heat until the sugars dissolve and the sauce becomes slightly syrupy.
- Remove the pandan and add the hot steamed rice. Fold continuously over low heat so every grain absorbs the coconut syrup.
- Continue cooking for 12–18 minutes, until the mixture is glossy, very sticky, and pulls from the pan in one mass without leaving loose syrup.
- Press into a banana-leaf-lined or oiled pan with a coconut-oiled spatula. Compact it firmly enough to slice, but do not crush the grains into paste.
- Cool completely before cutting into diamonds or squares, or wrap warm portions in banana leaves.
