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Wajik

Wajik

Wajik
Alternative names	Wajid
Type	Kue
Course	Snack
Place of origin	Indonesia[1]
Region or state	Java and Nationwide in Indonesia, also popular in Maritime Southeast Asia
Serving temperature	Room temperature
Main ingredients	Glutinous rice, palm sugar, coconut milk
Media: Wajik

Wajikorwajid is an Indonesian 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, Malaysia and Brunei. It is called wajidinBrunei^[2] and Sabah.

InIndonesian 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.

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 diamondorrhombus.^[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.

See also

• Getuk
• Dodol

References

External links

• Wajik recipe
• Traditional Malay Sweet Wajik Recipe