Tag Archives: Palm

Wajik – Sticky Rice in Palm Sugar and Pandan Leaves Recipe

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik is a traditional Indonesian snack/cake 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. ♥

Ingredients and the step-by-step guide to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

Ingredients and the step-by-step guide to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

What you need to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

As far as Indonesian snack/dessert/cake recipe goes, wajik is one of the simplest one to prepare. You need only 4 ingredients:

All four ingredients are critical and should not be substituted with anything else. Well, if you must, you can use black sticky rice (black glutinous rice) instead of white sticky rice, but you absolutely need the other three ingredients and these three should not be substituted at all.

Wajik - Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

A steamer and how to properly steam sticky rice

To make wajik, you will need a steamer to steam the white sticky rice. You can use a bamboo steamer, a stainless steel steamer, or even the steamer basket that comes with your rice cooker if it is large enough to hold the rice. Regardless of choice, here are my tips for successfully steaming sticky rice:

  • Make sure there is enough water in the bottom pot for around one hour of steaming. I would suggest about 2″ of water in the bottom pot.
  • Make sure that the water is already boiling and there are plenty of steam visible before steaming the sticky rice.
  • Just to be safe, line your steamer basket with either a clean kitchen towel, or a parchment paper riddled with tiny holes (smaller than the size of sticky rice) before you add the sticky rice. You don’t want the sticky rice to all end up falling down into the bottom pot instead of staying in the steamer basket.
  • Make sure to steam the sticky rice until al dente (soft and tender to bite). I cannot stress this point enough. Since I cannot be sure that we all have the same temperature on our stoves and depending on the size of your steamer (and hence the depth of the rice), steaming time will vary. To test for doneness, grab a tiny spoon of steamed rice and eat it. If you like the texture, then that’s when you should stop steaming. Just for reference, on my 8″ stainless steel steamer pot, I need 1 hour of steaming over medium high heat.
Wajik - Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

How to serve wajik

Like I mention earlier, wajik means diamond, as in the diamond suit in a pack of cards. The cake gets its name from this particular shape, so be sure to cut them into diamonds instead of squares or rectangles.

Wajik is always served at room temperature, so although you can refrigerate any leftovers, be sure to take them out from the fridge and only serve them once they have return to room temperature.

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Puding Agar Gula Merah – Palm Sugar Agar Pudding Recipe

Puding Agar Gula Merah (Indonesian Palm Sugar Agar Pudding).

For most Indonesian children, the very first dessert they learn how to make is most likely an agar dessert.

A simple agar pudding only needs agar powder, sugar, and water. One only needs a saucepan and a spoon for the cooking utensils. After stirring for 5 minutes over the stovetop to bring it to a boil, a quick pour into molds, and 30 minutes in the fridge later, the agar pudding has set, chilled, and ready to serve.

Palm sugar agar pudding (Indonesian: agar srikaya or puding agar gula merah) is slightly more complex than the basic recipe. The addition of palm sugar, coconut milk, egg, and pandan leaves create a creamy and most indulgent agar pudding you will ever taste.

Palm sugar agar pudding is a perfect introductory dessert to introduce your friends/guests to Indonesian food. The combination of palm sugar, coconut milk, and pandan is a common theme in Indonesian sweets. Serving palm sugar agar pudding will be the perfect way to end a satisfying Indonesian meal.

Ingredients for puding agar gula merah (Indonesian palm sugar agar pudding): palm sugar, coconut milk, agar powder, egg, and pandan leaves.

Ingredients for puding agar gula merah (Indonesian palm sugar agar pudding): palm sugar, coconut milk, agar powder, egg, and pandan leaves.

Ingredients for palm sugar agar pudding

  • palm sugar.
    Please use Indonesian palm sugar. You can substitute Indonesian palm sugar with Thai palm sugar, but your agar pudding will have paler color.
    Please do not substitute palm sugar with brown sugar since the flavor will become different.
  • coconut milk
    I use canned coconut milk. You can use boxed coconut milk too, which is thinner, but the agar pudding will be less creamy.
  • egg
  • agar powder.
    I use Now Real Food agar powder. You can also use Indonesian Swallow Globe brand agar powder, but be sure it is the plain/unflavored variety.
  • pandan leaves
    You can use fresh or frozen pandan leaves. You can find pandan leaves in your local Asian grocery. It is more common to find Frozen pandan leaves in the US, but the fresh ones sometimes appear in the produce section.
(1) Grate the palm sugar. (2) Whisk the egg in a mixing bowl. (3) Boil water, palm sugar, and pandan. Strain and return the liquid to the pot, stir in coconut milk and agar powder. (4) Boil the liquid again, stir half of it with the egg and return it to the pot, boil for the final time.

(1) Grate the palm sugar. (2) Whisk the egg in a mixing bowl. (3) Boil water, palm sugar, and pandan. Strain and return the liquid to the pot, stir in coconut milk and agar powder. (4) Boil the liquid again, stir half of it with the egg and return it to the pot, boil for the final time.

How to cook palm sugar agar pudding

  1. Lightly beat an egg in a mixing bowl and set aside.
  2. Grate palm sugar (if using the block version).
  3. Add grated palm sugar, water, and pandan leaves to a saucepan. Cook over medium heat until boiling and the sugar has dissolved. Set aside for 15 minutes to let the pandan steep, then strain. Return the liquid to the saucepan, and discard the pandan leaves.
  4. Add coconut milk and agar powder to the saucepan. Return the liquid to a boil while stirring continuously to ensure the agar powder is well mixed.
  5. Pour half of the agar mixture into the egg while stirring quickly, then add the egg mixture back into the saucepan.
  6. Return the pot to the stove and cook until boiling.
  7. Pour the agar mixture into silicone muffin cups. Set aside to cool for 15 minutes at room temperature, then chill in the fridge until fully set.
  8. To serve, remove the agar pudding from the mold and serve chilled.
Pour the palm sugar agar mix into 12 silicone muffin cups.

Pour the palm sugar agar mix into 12 silicone muffin cups.

FAQs

1. What can I use if I don’t have silicone muffin cups?

You can use ramekins or pretty bowls, and you can serve the pudding directly in the ramekin/bowl.

You can even use a loaf pan or a cake pan, but please make sure it can hold 6 cups in volume.

2. How long do I need to chill the agar pudding before serving?

Thirty minutes is usually enough to set the pudding in the fridge for single-serve molds. It may take up to two hours if using a loaf pan or a cake pan as a mold.

3. How long can the pudding keep in the fridge?

It should be okay for up to a week. After two days, the pudding may start to weep, but it is still perfectly safe to consume.

4. Can I make this agar pudding vegan-friendly?

Yes! You can omit the egg. It will be less indulgent without the egg, but the agar pudding will still be very delicious.

Once the palm sugar agar pudding is set, remove it from the silicone cup to serve.

Once the palm sugar agar pudding is set, remove it from the silicone cup to serve.

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