Sweet Glutenous Rice Cakes

Rice Cakes - Wajik
Glutenous rice is used for this sweet rice cake.  It is based on Javanese cake  'Wajik'.  There are two flavours, one is sweetened with white cane sugar added with pink colouring, and the other one is sweetened with palm sugar/coconut sugar (gula Jawa)

I prepared both of them, but personally, I love wajik with the palm sugar better.

Wajik
1 cup glutenous rice, soaked in 1 cup water for two hours
250 g palm sugar-grated, add extra if you wish to have sweeter cakes
1 cup and a half water
1 cup desiccated coconuts.
A pinch of salt
1 tablespoon oil
Desiccated coconut,  extra

A heavy based pot to cook
Baking paper, and plastic glad wrap.

Method
Place the soaked rice (including the water if still any) in the pot, add in the 11/2 cup water and the desiccated coconuts.
Cook over medium hot heat (don't cover the pot) until the water is almost absorbed
Add in the grated sugar and salt, stir, keep on cooking for about 2 minutes,  let the sugar melt and mix with the rice (the colour of the rice should be brownish colours.
Cover the pot now, reduce the heat to very low and continue cooking for ten minutes.
Open the pot add in the oil, and stir properly.  Now the sweet rice is ready to shape, traditionally wajik has a diamond shape.

Shaping

Put the rice on a plate, spread the warm sweet rice to 1 cm thickness (line your hand with the plastic glad wrap or simply wet your fingers so the rice won't stick onto your hands.
Cool on a room temperature
Slice into a small diamond shapes
It makes twelve or more.




This time the Wajik that I prepared has a half moon shape.  What I did was, I rolled the rice, added some desiccated coconuts and sliced into a round and cut in half.  I thought it is easier to do.

The Preparation

Sweet glutenous rice with palm sugar, rolled and added with desiccated coconut, wrapped in a log, when it is cold, slice into small rounds and cut into two.  Roll the slices on the desiccated coconut once more.

Put a piece of baking paper on a working bench, place the plastic glad wrap on in, put the sweet glutenous rice on top, spread and roll.

Add the desssicated coconut on the rice roll

Roll the rice and wrap in a log

 To serve sweet glutenous cakes
Slice the rolls into small rounds and cut into two.  Roll the slices on the desiccated coconut once more.

I like both flavours, the pink one looks pretty, but both are delicious to serve with tea.  I am pleased that my friends had a taste and they loved it.

Glutenous rice is available at the Supermarkets, and you could get the sugar from Asian grocery stores.

Give the recipe a go, it is easy enough.  Happy cooking!



I prepared the Wajik and was thinking of Bapak (my dad), he loved the cakes as I remember it. 

Thinking of your father, eight years ago today, to rejoin with mother in God's care. 



Until Next Post
Susy