Pandan Wajik

5 from 1 vote

Pandan wajik is an Indonesian traditional snack. It is a chewy, fragrant snack made of glutinous rice and coconut milk.

Prep Time2

Cook Time30

Total Time2 30

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Diet: Gluten Free

Servings: pcs

Calories: 114kcal

Author: Claudia

Rinse the glutinous rice 2–3 times with clean water until the water runs mostly clear. Drain, then soak it in fresh water for 2 hours). Once soaked, drain the rice again and transfer it into a bowl lined with a clean cloth. Steam for 30 minutes. While the rice is steaming, prepare the pandan mixture. In a saucepan, combine sugar, salt, and pandan extract.
Pour in the coconut milk and place the saucepan over low to medium heat. Stir continuously until the sugar fully dissolves. Once the sticky rice is done steaming, add it into the saucepan. Stir well using a spatula to coat the rice evenly.
Continue cooking and stirring until the sticky rice absorbs all the liquid and becomes thick and glossy.Transfer the mixture to a greased baking pan. Press it down firmly and evenly. Let it cool completely, then remove from the pan. Slice using a greased plastic knife to your desired size. Enjoy your fragrant and chewy Pandan Wajik!

Use good-quality glutinous rice – Not all sticky rice is created equal. Go for Thai or Indonesian glutinous rice for the best chewy texture. Old rice can turn out dry or unevenly cooked.
Don’t skip the soaking – Soaking the rice helps it cook more evenly and gives it that signature soft, sticky bite. Two hours is ideal, but you can soak longer if needed (just don’t go overnight unless refrigerated).
Steam with a cloth liner – Lining the bowl or steamer with a clean cloth keeps the rice from getting soggy and helps it steam evenly.
Stir gently but thoroughly – When mixing the cooked rice with the pandan-coconut mixture, fold gently to avoid mashing the grains, but make sure everything is well-coated.
Low and slow is key – Keep the heat low when cooking the pandan mixture and combining it with the rice. Rushing it may cause the coconut milk to curdle or burn.
Press firmly for clean slices – Use a spatula or the back of a spoon to press the mixture tightly into the pan. This helps the wajik hold its shape when cut.
Grease your knife – Sticky rice means sticky slicing! Use a greased plastic or non-stick knife to cut neat pieces without tearing.
Let it cool completely – Don’t rush the cooling time. Pandan Wajik firms up as it cools and becomes easier to slice and serve.