Wajik Pulut: Glutinous Rice Cake Recipe

Wajik Pulut is a traditional Malay dessert made with glutinous rice, coconut milk, palm sugar, and pandan leaves. This sticky rice cake is part of Malay kuih-muih, or sweet treats (PULUT INTI/GLUTINOUS SWEET COCONUT), often served during celebrations. Traditionally, making Wajik Pulut takes hours, as the rice needs constant stirring.

This easy homemade Wajik Pulut recipe is lighter and faster. You can reduce sugar and coconut milk for a healthier version. The rice is steamed until soft, then stirred into a thick coconut palm sugar mixture, cutting down on cooking time. 

Basically, stirring a couple of times until it becomes a sticky rice dough. 

The result is still a tasty Malay dessert: sticky rice clings together, with a hint of sweetness and the aroma of pandan leaves. This easy glutinous rice cake is a simple, homemade treat worth trying.

Ingredients for Wajik Pulut

For Glutinous Rice

1 cup glutinous rice

A pink of salt

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

 

How to make Glutinous Rice Cake

Add all the ingredients together. 

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

Add steamed rice, continue stirring until syrup and rice grains stick together,  like a thick rice dough. 

Tip into a greased tray. 

Spread evenly. 

Cool down by slicing into pieces.