Brown sugar wajik cake

Redefining Recipes for the Digital Age

Ingredients

Step A: Ingredients: Soak the sticky rice for approximately 2 hours, then wash it again and drain it.
Heat the steamer and steam the sticky rice and pandan leaves for 15 minutes (stir occasionally so that it cooks evenly) then cover.
While we heat the coconut milk (130 milliliters of instant coconut milk and 100 milliliters of water + 1/2 teaspoon of salt. until it boils over low heat. Then remove from heat.
After 15 minutes of steaming the sticky rice, remove the sticky rice and mix it in a container with the coconut milk that was cooked earlier, stir well and steam for another 20 minutes. Set aside. Then cover.
Ingredients B;
Cook 300 grams of brown sugar with 200 milliliters of water until the sugar dissolves, remove from heat and strain into a bowl.
Then put it back into the pan, add 250 ml of instant coconut milk, 1/4 teaspoon of salt, 2 pandan leaves and 1 teaspoon of granulated sugar. Stir, don't let the coconut milk separate.
After boiling with small bubbles for 2 minutes while stirring, add the cooked sticky rice and stir. Cook until the sugar water reduces and the texture of the sticky rice becomes a bit hard and heavy to stir.
Prepare a baking pan, grease it with a little cooking oil and pour in the wajik mixture. Press it down until it is solid and cover the top with banana leaves so that it has the aroma of banana leaves, wait until it cools down.
Once cool, remove from the pan and cut according to taste.
Wajik brown sugar is ready to be served