Wajik Ketan (Sweet Sticky Rice Cake)

Ingredients

• 500g glutinous rice (sticky rice)
• 300ml coconut milk (medium thickness)
• 250g palm sugar (gula merah), finely chopped
• 100g granulated sugar (optional)
• 1/2 teaspoon salt
• 2-3 pandan leaves, knotted

Instructions

1. Wash the glutinous rice thoroughly and soak it in water for at least 2-4 hours, or preferably overnight. Drain well.
2. Steam the soaked glutinous rice for about 20-25 minutes, or until partially cooked and translucent.
3. While the rice is steaming, combine coconut milk, palm sugar, granulated sugar (if using), salt, and pandan leaves in a large wok or pot.
4. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Continue cooking until the mixture thickens slightly and becomes fragrant. Remove the pandan leaves.
5. Add the partially cooked glutinous rice to the coconut milk mixture in the wok.
6. Stir continuously over low heat, ensuring the rice absorbs all the liquid. Keep stirring until the mixture becomes very thick, sticky, and shiny, and the rice is fully cooked and soft. This process can take 20-30 minutes.
7. Transfer the hot Wajik Ketan to a greased baking pan or a shallow dish.
8. Press it down firmly and evenly using a greased spatula or the back of a spoon to compact it.
9. Let it cool completely at room temperature for several hours (or refrigerate) until it sets and becomes firm.
10. Once cooled and firm, cut into diamond shapes or squares before serving.