Wajik

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 and neighboring Malaysia and Brunei. It is called wajid in Brunei,^[2] and in the states of Sabah in East Malaysia.

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

• Getuk
• Dodol

References

1. Anita (6 January 2014). "Wajik – Sticky Rice in Palm Sugar and Pandan Leaves". Daily Cooking Quest. Retrieved 19 June 2015.
2. Tamara Thiessen (2012). Borneo: Sabah - Brunei - Sarawak. Bradt Travel Guides. pp. 146–. ISBN 978-1-84162-390-0. Retrieved 19 August 2013.

External links

• Wajik recipe