Sticky rice cakes (wajik)

Ingredients for 1 servings:

• 400 g rice (white sticky rice)
• 5 pandan leaves, fresh or dried, quartered
• 200 g palm sugar, crushed
• 250 ml coconut cream
• ½ tsp salt
• n. B. Water for steaming

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Indonesian sweet snack

Soak the rice in warm water for 4 hours and rinse thoroughly with cold water in a suitable sieve. Bring water to a boil in a wok. Meanwhile, line the steamer basket with a damp cloth, cover with the pandanus leaves, and spread the rice over it. Cover the steamer basket and place it in the wok. Steam the rice for about 30 minutes. Add more boiling water if necessary. Stir the palm sugar, coconut cream, and salt in a non-stick pot or pan over low heat until the sugar has dissolved. Add the steamed rice (without the pandanus leaves, which can be discarded) and stir over low heat until the rice has almost absorbed the liquid. Depending on the intensity of the palm sugar, the rice mixture will remain light or turn brown. Transfer the rice mixture to a square dish and smooth it out (about 3 cm high). Let it cool, then divide it into 8 portions. The rice cake will keep in the refrigerator for 1-2 days, making it easy to prepare. However, it should be at room temperature before serving, so take it out well in advance. Wajik can be served as a dessert or as a sweet snack. Fresh fruit, such as banana, also goes well with it.