Daily Cooking Quest

Wajik - Sticky Rice in Palm Sugar and Pandan Leaves

Wajik is a traditional Indonesian snack 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, we cut this into small pieces in the shape of a diamond (er, okay, a rhombus or a parallelogram to be geometrically precise). Incidentally, in a card game, the diamond is translated as a wajik. So, you are not supposed to cut your wajik into squares. ♥

Wajik - Sticky Rice in Palm Sugar and Pandan Leaves

Wajik - Sticky Rice in Palm Sugar and Pandan Leaves

Author: Anita Jacobson




Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Serves: 20


  • 400 gram white sticky (glutinous) rice (Indonesian: beras ketan putih), soaked for at least 2 hours or overnight
  • 25 ml hot water
  • 250 ml coconut milk
  • 200 gram palm sugar (Indonesian: gula Jawa), shaved or chopped to small pieces
  • 3 pandan leaves (Indonesian: daun pandan), knotted
  • Tools
  • 20cm x 20cm x 5cm baking tray
  • saran wrap


  1. Steam glutinous rice for 20 minutes. After 20 minutes, sprinkle the rice with the 25 ml of hot water. Continue steaming for another 20 minutes.
  2. Meanwhile, bring coconut milk, pam sugar, and pandan leaves to a boil in a pot. Reduce heat and simmer for 10 minutes, stir to make sure that the palm sugar dissolves. Strain, discard the pandan leaves and all the impurities. Return the strained liquid to the pot.
  3. Once the glutinous rice has finished steaming, transfer the rice into the pot containing the palm sugar liquid. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.
  4. Prepare a baking tray lined with saran wrap, then pour the rice into the tray. Press and flatten the rice with a spatula as best as you can. Let it cool at room temperature, this should take about 1 to 2 hours.
  5. Once it has cooled sufficiently, cover the baking tray with a cutting board. Please use a cutting board that is bigger than the baking tray. Flip the rice onto the cutting board, and cut into small rhombus (or parallelogram) shapes.


  • Ann says:

    Hi Anita, if I want this wajik to be sweeter, can I double the amount of palm sugar? will it affect the consistency of the wajik, meaning will I be still able to cut it into perfect diamonds? Thanks.

    • Anita says:

      Hi Ann, you are welcome to add more palm sugar as needed. It should not affect the consistency at all :)

  • Vikneswaran says:

    Good morning Anita, I have been doing wajik for few years but I have always seem to have this problem.The glutinous rice becomes hard after being added to the palm sugar mixture,is there any way to make it softer.The method that I have been using is exactly the same as your instruction but I still couldn't figure it out,thank you for helping me

    • Anita says:

      Hi Vikneswaran, it can mean that the steaming time is not enough, or not enough hot water is sprinkled onto the wajik during the steaming period. My Mom always told me that the steaming time varies depending on the heat, so it is actually better to only stop steaming once the glutinous rice is soft to your liking, and only then proceed to add it to the palm sugar.

  • Ann says:

    Hi Anita, i have 2 queries. 1) If i want to double the recipe, should i double all the given ingredients accordingly and 2) is your wajik the soft type because some of the wajik that i bought from the stalls are rather hard. Sorry i didn't have the time to try your recipe yet but i'm planning to do it in the next few days and your reply will be a tremendous help to me. Hope to hear from you soon. Thanks and God bless.

    • Anita says:

      Hi Ann, yes you can double the recipe. As for the texture, it should be not too hard and not too soft (think "al dente" when pasta is done right) :)

  • Gina says:

    Hi Anita, just made your delicious wajik recipe today with great success thanks to my Philippine friend. A couple of minor changes & addition was made so that we could replicate her mother's old recipe. We peeled the skin from a small lime (calamondin) and cut the pieces very fine. This was added to the coconut milk mixture. We used fresh squeezed coconut for the excellent milk. The pandan was also fresh from my garden. We cooked the coconut mixture longer than 10 minutes--more like 15-20, until the bubbles had become small and were uniformly bubbling over the entire surface. Then we removed about 3/4cup liquid from the mixture before adding the rice so that we might be sure it was the correct amount. More can sauce can then be added if necessary, but we didn't need to. Your recipe was wonderful and everyone loved it--thank you!

    • Anita says:

      Hi Gina, glad everyone loves the recipe :) I have never tried adding calamondin into wajik, but it sounds so interesting.

  • Alana says:

    Ok people I love wajik but has never made it Do I cook the rice place in fridge and then go back to the steps

    • Anita says:

      Hi Alana, you can cool the cooked rice in the fridge once it is placed in a mold (e.g. baking dish, baking tray, cake pan, e.t.c.) as described in step 4. Then, when the wajik is cool, or even cold, gently remove from the mold and cut with a knife. If you oil your knife first before cutting, it won't stick to the wajik. I hope this helps. Ah, wajik is served at room temperature, so if you chill it in the fridge, be sure to return it to room temperature prior to serving.

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