Wajik Pulut
Wajik Pulut was one traditional dessert I was determined to perfect.
Wajik Pulut was one traditional dessert I was determined to perfect. I must have cooked it a thousand times to get the perfect 'chew' (according to my tastebuds) and the right balance of coconut milk & palm sugar to produce what I felt was 'just right'.
Ingredients
- glutinous rice, soaked with water for an hour, then drain2 cups
- blocks palm sugar, grated2
- coarse sugar1 cup
- coconut milk3 cups
- screwpine leaves, knotted2
Instructions
- 1.
Steam the glutinous rice for 10 to 15 minutes, till it is chewy. Water in the steamer must be boiling before the rice is being steamed. Cool.
- 2.
Boil the coconut milk with screwpine leaves on low fire.
- 3.
Add both the sugars.
- 4.
As soon as the sugars dilute & starts bubbling, put in the steamed glutinous rice.
- 5.
Stir continuously till the caramel thickens & wajik gets heavier and harder to stir.6.. Take it off the fire & allow it to cool.
- 6.
Scoop into serving dish. Decorate as desired.