Nothing like our Malaysian sugar and sweet delight. A big yes from me personally of course (Pumpkin Sago Dessert
, Malaysian Sago Pudding
, Kuih Buah Melaka
& Bingka Pisang
). Not to say I am anti Western desserts, but by far the joy is forever Malaysia made desserts, aka kuih-muih and I might as well include other close to us Asian desserts (Thai Mango Sticky Rice
) though so little from other Asian continent I have made. Perhaps who knows in the near future? Maybe. Today, the dessert card I have drawn is this Wajik Pulut (Sweet Glutinous Rice Cakes). Nevertheless, not the traditional or typical one like those made by my mum. Those stirred for almost hours and really heavy sugar loading. I on the other hand decided I can limit the amount of sugar and who said you can't? Not me, lemme repeat myself again. Oh please! Gone are the days we think unless we go heavy on sugar, our Malaysian desserts will not turn out to be as expected. Not so true. Look at this Wajik Pulut. Says it all right? Made within like an hour and without my arms breaking into two. Ingredients for Wajik Pulut? Obviously, glutinous rice which you have to prior steam and later, tipped into the palm sugar, coconut milk and pandan leaves syrup and stirred till you obtain a thick rice mixture. Thereafter, tipping mixture in a tray before spreading evenly. Wajik Pulut? Sedap! Deliciousness! Hail our this, one of it as part of our kuih-muih/local delicacies.
1 cup glutinous/pulut rice
1 1/2 cups thick coconut milk
1/2 cup palm sugar
Screwpine leaves - as needed (depends on the size of the leaves)
Soak rice overnight. Better so that you can save time on steaming it.
Steam till soft.
Pour coconut milk in a large work/pan, add palm sugar and a few pandan leaves knotted together.
Simmer and keep stirring for the outcome of a thick syrup.
Add steamed rice and stir, till all these ingredients comes together. Still slightly wet in texture though, but really thick.
Meanwhile, line a pan pan with pandan leaves (this is optional, only if you want to).
Tip rice mixture into pan and spread evenly.
Let it cool down and cut into pieces.
New recipe for me,..nice presentationReplyDelete
This Rice Cake Looks Too Gud!! Im sure it should be rich in taste. But I surely want to know the taste of pandan leaves someday :)ReplyDelete
Rice cake looks delicious. Going to buy pandan leaves asap.ReplyDelete
New & innovative rice recipe................looks awesome.love to try this.ReplyDelete
Nava, I'm new to this sweet treat! Is this Chinese or Indian dessert? Very interesting!ReplyDelete
creamy rice cake NavaReplyDelete
Ohhh my i wud gobble all this.. Thanks fr sharing the recipe..:)ReplyDelete
The cakes look fabulous! I went through the ingredients and I know I'll love the taste!ReplyDelete
Tempting pic..sweet rice cake looks delish.ReplyDelete
Oh the cake looks fabulous .I am not sure i get screwpine leaves here ,Can i use any other leaves instead?ReplyDelete
Quite interesting recipe & falls in line with very traditional dish called palm cakesReplyDelete
These rice cakes look lovely, I have never tried them before but I would like to remedy that :PReplyDelete
Choc Chip Uru
Mmmmm....never tried before but see from the ingredients, must taste very goodReplyDelete
Hi Nava, I used to buy wajik from Pasar Malam and I like this glutinous rice cake because of its coconut milk and palm sugar. You did it very well. So beautiful and sedap. Thanks for sharing and regards :)ReplyDelete
Delicious rice cake . Very new to meReplyDelete
I have not tried this before. The rice cakes look so delicious!ReplyDelete
this sweet really looks yum and worth trying plus so simple to make nom nomReplyDelete
WOW! Your recipes are always interesting and delicious!ReplyDelete