Wajik Ketan: Sweet Glutinous Rice Cake
Wajik ketan is a traditional Javanese sweet made from glutinous rice cooked with palm sugar and coconut until sticky and dense. It is pressed into a tray, cooled, and cut into diamond or rectangular shapes. The cake has a rich, caramel-like sweetness with a chewy texture.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g glutinous rice
- 400 g palm sugar sisir
- 250 ml thick coconut milk
- 2 sheets pandan leaves
- 1/2 tsp salt
- 1/4 tsp vanilla
👨🍳 Instructions
- Soak glutinous rice semalam, Drain then Steam until setengah cooked
- Bring to a boil palm sugar with coconut milk, pandan leaf, and salt
- Strain larutan sugar, Cook again until thickens
- add glutinous rice yang sudah steamed into larutan sugar
- Stir terus with heat small until dough well combined and chewy
- Pour to baking tray yang sudah diolesi oil
- Tekan-tekan until padat, let stand cold then Cut
💡 Tips
Stir continuously to prevent burning at the bottom. Make sure the glutinous rice is tender before mixing with sugar.
📜History & Origin
The Story Behind This Dish
Wajik has been known since the Majapahit era. It is mentioned in the Nawaruji manuscript from the 16th century.
🔥Cooking Mastery
Technique
Steaming glutinous rice then cooking it in a sweet coconut milk solution until cohesive and chewy.
🗺️Regional Variations
Regional Differences
Medan wajik with durian, Bali wajik for religious ceremonies, and black glutinous rice wajik are some variations.
🥗Nutrition & Dietary Info
Nutritional Profile
High carbohydrates from glutinous rice and sugar. A good source of energy. Fat from coconut milk.
❓Frequently Asked Questions
What is Wajik Ketan: Sweet Glutinous Rice Cake?
Wajik ketan is a traditional Javanese sweet made from glutinous rice cooked with palm sugar and coconut until sticky and dense. It is pressed into a tray, cooled, and cut into diamond or rectangular shapes. The cake has a rich, caramel-like sweetness with a chewy texture.
Where does Wajik Ketan: Sweet Glutinous Rice Cake come from?
Wajik Ketan: Sweet Glutinous Rice Cake originates from Central Java. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Can I find Wajik Ketan: Sweet Glutinous Rice Cake outside Indonesia?
Wajik Ketan: Sweet Glutinous Rice Cake can be found at Indonesian restaurants and Asian grocery stores in many countries. However, the authentic taste is best experienced in Indonesia. You can also make it at home using the recipe above — many ingredients can be substituted with readily available alternatives.
Is Wajik Ketan: Sweet Glutinous Rice Cake difficult to make?
Wajik Ketan: Sweet Glutinous Rice Cake requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Wajik Ketan: Sweet Glutinous Rice Cake?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Wajik Ketan: Sweet Glutinous Rice Cake?
Store leftover Wajik Ketan: Sweet Glutinous Rice Cake in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Java
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.