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'.
- 2 cups glutinous rice, soaked with water for an hour, then drain
- 2 blocks palm sugar, grated
- 1 cup coarse sugar
- 3 cups coconut milk
- 2 screwpine leaves, knotted
- 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.
- Boil the coconut milk with screwpine leaves on low fire.
- Add both the sugars.
- As soon as the sugars dilute & starts bubbling, put in the steamed glutinous rice.
- Stir continuously till the caramel thickens & wajik gets heavier and harder to stir.
- Take it off the fire & allow it to cool.
- Scoop into serving dish. Decorate as desired.