👨‍🍳 조리법

1. 1

   Wash the glutinous rice thoroughly and soak it overnight. Drain the water completely.

2. 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. 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. 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. 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. 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. 7

   Let the wajid cool completely at room temperature. Once cooled, cut into diamond shapes or squares.