Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, wajik ketan gula merah (sticky rice snack). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Huge Range Of Healthy Snacks & Treats. Great recipe for Wajik ketan gula merah (sticky rice snack). Wajik is traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, kaffir lime leaves and pandan leaves.
Wajik ketan gula merah (sticky rice snack) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Wajik ketan gula merah (sticky rice snack) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook wajik ketan gula merah (sticky rice snack) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Wajik ketan gula merah (sticky rice snack):
- Take 1 kg grams of sticky rice
- Prepare 500 grams brown sugar (palm sugar)
- Take 700 ml thick coconut milk
- Prepare 6 pandanus leaves
- Make ready 4 kaffir lime leaves
- Prepare 1 teaspoon salt
When you return home; a pot of hot tea with a sticky wajik! We drink strong black tea, for example. Wajik ketan gula merah (sticky rice snack) Wajik is traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, kaffir lime leaves and pandan leaves. Serve with a pot of hot tea or black coffee for afternoon tea or morning coffee, Yummy 😍 Ruth Kicthen.
Instructions to make Wajik ketan gula merah (sticky rice snack):
- Soak the rice for at least 3 hours and wash carefully until clean. - Steam in rice steamer for 35 minutes with two pandan leaves.
- Spoon the rice through after 20 minutes of steaming - Melt the sugar in 1/4 liter of water on a low heat - Heat the coconut milk with the santen, a pandan leaf, lemongrass and salt - Add the rice with the herbs in a large wok, together with the coconut sauce and the sugar syrup and stir - Let rest for 20 minutes - Heat wok on low heat and keep stirring the mass constantly
- If the wajik has become nicely thick and stands up from the edge (bulb), fill up a square bakin tin covered with parchment paper - Spread evenly across the bottom and press gently - Allow to dry and cool on the counter or - Place in the freezer for an hour. - Remove from the tin and turn over on a new piece of paper and pull away paper carefully. - Put back in the tin. Allow to dry on the counter for a while and freeze for 10 extra minutes and cut the wajik and serve.
- I use small cake mold to make more pretty 😍
- Note : - The sticky rice must pre-soaked for at least 3 hours. The volume doubles visibly. I did one night soak, before go to bed and cooking in the morning 😉
- The recipe is not difficult to make but you have to pay attention to a few details so that it will always be a success 😉😊
This time I bought the " Malay Kuih " by Norzailina Nordin. This time I bought the " Malay Kuih " by Norzailina Nordin. Malaysian Cuisine Malaysian Food Asian Snacks Asian Desserts Sweet Sticky Rice Malaysian Dessert Rice Snacks Pudding Cookies Yummy Healthy Snacks. Indonesian Desserts Asian Desserts Asian Recipes Indonesian Food Ethnic Recipes Traditional Cakes Glutinous. This time I bought the " Malay Kuih " by Norzailina Nordin.
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