Wajik Pulut: Zen Wellness Glutinous Rice Cake

(Updated Version)

For Ms. Nava, a true daughter of Malaysia, nothing captures the essence of our cherished heritage quite like traditional kuih-muih (EFFORTLESS MALAY DESSERTS) - those beloved local sweet treats. These delectable morsels, crafted from our rich bounty of pandan leaves, coconut milk, palm sugar (Gula Melaka), flour, and glutinous rice, are a tribute to and celebration of our Malaysian roots (KUIH BUAH MELAKA). Embracing Zen wellness, which emphasizes simplicity, balance, and mindful living, has inspired me to adapt these traditional delights to fit modern lifestyles while preserving their essence. 

Although I haven’t witnessed the process of making palm sugar in Malaysia, I did observe it in Indonesia (YOGYAKARTA TASTES). Palm sugar is my go-to sweetener, preferred over white sugar, and I also use a small amount in Malaysian Malay savory dishes.. Its inclusion aligns with Zen wellness principles, as it offers a lower glycemic index and minimal processing, supporting a balanced and mindful approach to nutrition (PULUT INTI CLASSIC).

Today, I present the recipe for Wajik, also known as Malaysian Palm Sugar Glutinous Stick Rice. My journey with wajik is deeply rooted in family tradition. I remember watching my mother prepare this treat with boundless patience, stirring the mixture tirelessly until her arms ached. It was a labor of love, a testament to the dedication and care involved in traditional cooking.

 

However, as the world advances into the 21st century, I have sought a more modern approach. The traditional wajik, with its rich sweetness, may be too intense for contemporary palates and health considerations, especially with rising diabetes rates. Given the fast-paced nature of modern life and the challenge of finding time for home cooking, a simpler, more convenient recipe seemed fitting.

 

Thus, I have simplified the preparation of Wajik Pulut. My version uses less sugar, requires less stirring, and incorporates store-bought coconut milk for ease. I’ve found that commercially available coconut milk is richer and creamier compared to what can be extracted from grated coconut, which often yields less.

Here’s my straightforward take on Wajik Pulut Kukus Pandan (Steamed Screwpine Glutinous Rice Cake)

Wajik Pulut

Ingredients

For the Glutinous Rice

1 cup glutinous rice

Soak rice overnight and steam to soften.

Other Ingredients

1 1/2 cups thick coconut milk

1/2 cup palm sugar

Pandan/Screwpine leaves (as needed)

A pinch of salt

 

Method

Pour the coconut milk into a large wok. Add the palm sugar and a few pandan leaves knotted together.

Simmer gently, stirring frequently, until a thick syrup forms.

Add the steamed rice and mix until all ingredients are well combined. The mixture should remain slightly wet but thick.

Optionally, line a tray with pandan leaves for added aroma.

Transfer the rice mixture into the pan, spreading it evenly.

Allow it to cool before cutting into pieces.

Wajik Pulut Kukus Pandan/Steamed Screwpine Glutinous Rice Cake
Ingredients

Glutinous rice (as needed)

Pandan juice (blend some pandan leaves with water and strain)

Palm sugar syrup (as needed)

Coconut milk (as needed)

 

Method

Soak the glutinous rice overnight with pandan extract.

Steam the rice after draining the pandan extract.

While the rice is still warm, scoop some onto a plate.

Pour palm sugar syrup and coconut milk over the rice before enjoying.

 

With this simplified recipe, I hope to honor the traditional spirit of wajik while adapting it to fit the needs of our modern lives, all while embracing the principles of Zen wellness.