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Wajid Manis

Name: Wajid Manis
Prep time: PT20 minutes
Cook time: PT40 minutes
Total time: PT1 hour (plus soaking time)
Yield: 8
Cuisine: Brunei
Ingredients: 1 cup Glutinous rice; 0.5 cup Hot water (for steaming rice); 4 pieces Pandan leaves (tied into knots); 0.75 cup Palm sugar (or to taste); 0.5 cup Thin coconut milk; 1 cup Thick coconut milk; 0.5 tsp Salt; undefined undefined Banana leaves (for lining and pressing)

Sweet Glutinous Rice Cake

Wajid Manis is a traditional Bruneian sweet cake made from glutinous rice, coconut milk, palm sugar, and pandan leaves, offering a rich, chewy, and fragrant dessert experience.

準備時間20 minutes

調理時間40 minutes

合計時間1 hour (plus soaking time)

分量8

難易度Medium

オリジナル· Feb 8

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🧂 材料

👨‍🍳 作り方

1
Wash the glutinous rice thoroughly and soak it overnight. Drain the water completely.
2
Steam the glutinous rice with 2 pandan leaf knots for about 20-25 minutes, or until it's about 3/4 cooked. Add about 1/4 cup of hot water and continue steaming until the rice is fully cooked and soft.
3
While the rice is steaming, prepare the syrup. In a heavy-bottomed pot, combine the palm sugar, thin coconut milk, and the remaining 2 pandan leaf knots. Heat over medium heat, stirring until the palm sugar is completely dissolved. Strain the syrup to remove any impurities.
4
Return the strained syrup to the pot. Add the salt and bring to a gentle boil, stirring continuously until it bubbles. Slowly stir in the thick coconut milk. Reduce heat to low and simmer, stirring continuously, until the mixture thickens.
5
Add the cooked glutinous rice to the thickened coconut milk mixture. Cook over low heat, stirring frequently, until the liquid evaporates and the mixture forms a glossy, thick, pliable mass.
6
Grease a tin or baking tray with a little oil or line it with banana leaves. Immediately pour the wajid mixture into the prepared tin. Line the top with banana leaves and press down firmly to create an even layer.
7
Let the wajid cool completely at room temperature. Once cooled, cut into diamond shapes or squares.

調理履歴を記録する

💡 プロのコツ

✓Using freshly squeezed coconut milk will yield the best flavor and texture.
✓Ensure the glutinous rice is well-drained before steaming to prevent a mushy texture.
✓The consistency of the wajid should be firm enough to hold its shape when cut.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some variations include adding a pinch of salt to the thick coconut milk mixture for a slightly salted caramel flavor.
For a richer flavor, some recipes suggest using freshly grated coconut instead of canned coconut milk.