Recipe Description
This recipe is a courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Steam Glutinous Rice:
- 350g glutinous rice
- 60g Anchor Extra Yield Cooking Cream
- 300g water
- 10g cooking oil
- 5g salt
- 1pc pandan leaf, tied into knot
- Gula Melaka Mixture:
- 150g Anchor Extra Yield Cooking Cream
- 150g gula melaka
- 150g brown sugar
- 50g white sugar
- 5g salt
- 1pc pandan leaf, tied into knot
- Additional Ingredients:
- 1pc banana leaf, for tray
- 10g additional cooking oil, to oil baking tray
Instructions
- Wash and soak the glutinous rice for at least1 hour then strain. Mix with Anchor Extra Yield Cooking Cream, water, cooking oil, salt and pandan leaves, stir and mix well.
- Place a piece of banana leaves on the bottom of tray, lightly oil the banana leaves and steam the glutinous rice mixture for 45minutes or until cook, remove the “pandan” knot. Let the steamed glutinous rice cools completely.
- In a pot, pour in the Anchor Extra Yield Cooking Cream, gula Melaka, brown sugar, white sugar, salt & pandan leaves.
- Cook until all ingredients combines well, ensure to cook until slightly thickens. Remove the pandan leaves.
- Place in the cool glutinous rice into the sugar mixture, keep on stirring the mixture until well combines, thickens & well coated.
- Arrange a banana leaves on tray and lightly oil the surface. Pour the hot & soften wajik mixture onto the banana leaves.
- Press the surface of hot wajik lightly, leave the hot wajik for around 6 hours until it completely cools down.
- Cut the wajik as desire, serve!
