How to Make Malay Wajik Pulut Asian Cooking Recipe Cuisine

Malaysia Wajik Pulut

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

1.25 lb glutinous rice (soaked overnight)

1 1/2 pint coconut milk

1 tsp lime paste (air kapur)

2 screwpine leaves

pinch of salt

1 3/4 cup brown sugar

3/4 cup water


Directions:

Wash glutinous rice and soak overnight with 1 tsp lime paste water. Toast and steam with coconut milk, knotted screwpine leaves and salt for 30 minutes or until the milk evaporates.

Once cooked, take a fork and turn anti-clockwise and loosen the rice. Leave it to cool. 

Mix brown sugar and water and cook in a pan. Leave the sugar syrup to boil at least 5 minutes. Lower the flame and mix in the rice and mix thoroughly.


Stir constantly for 3 minutes and close the flame. Pour into a cake pan and leave to cool before serving.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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