Wajik Pulut

Ingredients

500g glutinuous rice

300ml water

250g palm sugar/gula melaka

500ml coconut milk

1 tsp salt

2 pandan leaves

Directions

• wash and clean glutinous rice
• cook with water until half cook
• transfer to steamer and steam on high heat till soft
• using a wok, cook coconut milk, palm sugar, salt and knotted pandan leaves till all sugar dissolved
• sieve if necessary to clear any impurities
• cook again till bubbly and slightly thicken then add in the cooked glutinous rice
• stir together till glutinous rice is evenly coated and continue to cook till it it dried and feel heavy
• transfer to a container and use a spatula to compact the wajik and also to smooth the surface
• once cooled, cut to size and ready to serve

Foodnote: Bought pulut susu the other day to make pulut kuning and realised the rice have some weevils ggrrr. Cooked half and not feeling good about keeping the balance 500g for too long, I decided to try and make wajik. Following the recipe from here since I have exactly 500g glutinous rice. I only have palm sugar so it looks very pale and I added a bit of brown colorings. It tasted good and pulut is soft (not hard and chewy like some that I have eaten before) and taste similar to bubur merah bubur putih lol. I'm a bit impatient (cook after breaking fast lah) and that is why my cutting is anyhow in the picture above. Definitely will cook again with gula melaka and update the picture. The above is taken right out of the fridge the next day heee...