Wajik - Sticky Rice in Palm Sugar and Pandan Leaves

Wajik - Sticky Rice in Palm Sugar and Pandan Leaves

4 Ingredients:

●white sticky rice (white glutinous rice)

●palm sugar

●coconut milk

●fresh/frozen pandan leaves

A steamer and how to properly steam sticky rice

🍚To make wajik, you will need a steamer to steam the white sticky rice. You can use a bamboo steamer, a stainless steel steamer, or even the steamer basket that comes with your rice cooker if it is large enough to hold the rice. Regardless of choice, here are my tips for successfully steaming sticky rice:

🍚Make sure there is enough water in the bottom pot for around one hour of steaming. I would suggest about 2” of water in the bottom pot.

🍚Make sure that the water is already boiling and there are plenty of steam visible before steaming the sticky rice.

🍚Just to be safe, line your steamer basket with either a clean kitchen towel, or a parchment paper riddled with tiny holes (smaller than the size of sticky rice) before you add the sticky rice. 

🍚You don’t want the sticky rice to all end up falling down into the bottom pot instead of staying in the steamer basket.

🍚Make sure to steam the sticky rice until al dente (soft and tender to bite). I cannot stress this point enough. Since I cannot be sure that we all have the same temperature on our stoves and depending on the size of your steamer (and hence the depth of the rice), steaming time will vary. 

🍚To test for doneness, grab a tiny spoon of steamed rice and eat it. If you like the texture, then that’s when you should stop steaming.

🍚 Just for reference, on my 8” stainless steel steamer pot, I need 1 hour of steaming over medium high heat.

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