Wajik
Wajik
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| Origin | |
|---|---|
| Alternative name(s) | Wajid |
| Place of origin | Indonesia, Malaysia and Brunei |
| Region or state | Java, Sumatra, Borneo |
| Details | |
| Course served | Snack |
| Type | Kue |
| Serving temperature | Room temperature |
| Main ingredient(s) | Glutinous rice, palm sugar, coconut milk |
Wajik or wajid is a diamond-shaped kue or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves.[1] The sweet sticky rice cake is commonly found in Indonesia and neighboring Malaysia and Brunei. It is called wajid in Brunei,[2] and in the states of Sabah in East Malaysia.
In Indonesian language the term wajik is used to describe the shape of rhombus or diamond-shape, consequently in a card game, the carreaux (tiles or diamonds♦) is translated as a wajik.
Contents
Ingredients and cooking method
Wajik is made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, the sticky rice cake is cut into small pieces in the shape of a diamond or rhombus.[1]
Cultural significance
Wajik has a cultural significance within Javanese culture, as it often form an essential part in Javanese selamatan ceremony. During annual Sekaten festival, there is a Tumplak wajik ceremony. While in Pekalongan Regency there is a regional wajik specialty called Wajik Klethik.
