Friday, 24 September 2010

Wajik Pulut

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


1. 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.
2. Boil the coconut milk with screwpine leaves on low fire.
3. Add both the sugars.
4. As soon as the sugars dilute & starts bubbling, put in the steamed glutinous rice.
5. Stir continuously till the caramel thickens & wajik gets heavier and harder to stir.
6.. Take it off the fire & allow it to cool.
7. Scoop into serving dish. Decorate as desired.

1 comment: said...

Just wandering how do you steam the pulut the get the chewie


authorMarina Mustafa. Author of ten cookbooks.

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