Wajik
|
Wajik | |
| Alternative names | Wajid |
|---|---|
| Type | Kue |
| Course | Snack |
| Place of origin | Indonesia, Malaysia and Brunei |
| Region or state | Java, Sumatra, Borneo |
| Serving temperature | Room temperature |
| Main ingredients | Glutinous rice, palm sugar, coconut milk |
 Cookbook: Wajik  Media: Wajik | |
Wajik or wajid is a diamond-shaped kue or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves.[1] The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. It is called wajid in Brunei[2] and Sabah.
In Indonesian language the term wajik is used to describe the shape of rhombus or diamond-shape, consequently in a card game, the carreaux (tiles or diamonds♦) is translated as a wajik.
Ingredients and cooking method
Wajik is made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, the sticky rice cake is cut into small pieces in the shape of a diamond or rhombus.[1]
Cultural significance
Wajik has a cultural significance within Javanese culture, as it often form an essential part in Javanese selamatan ceremony. During annual Sekaten festival, there is a Tumplak wajik ceremony. While in Pekalongan Regency there is a regional wajik specialty called Wajik Klethik.
See also
References
- 1 2 Anita (6 January 2014). "Wajik – Sticky Rice in Palm Sugar and Pandan Leaves". Daily Cooking Quest. Retrieved 19 June 2015.
- ↑ Tamara Thiessen (2012). Borneo: Sabah - Brunei - Sarawak. Bradt Travel Guides. pp. 146–. ISBN 978-1-84162-390-0. Retrieved 19 August 2013.
