Palm Sugar Wajik

5 from 1 vote

Palm Sugar Wajik is a beloved Indonesian treat made from sticky rice, coconut milk, and palm sugar. It is chewy, caramel-sweet, and rich with coconut flavor. This simple treat is absolutely irresistible.

Cook Time50

Total Time50

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 91kcal

Author: Claudia

Ingredients

250 gr glutinous rice
90 gr palm sugar
60 gr white sugar
75 ml water
¼ tsp salt
200 ml coconut milk
2 pcs pandan leaves

Instructions

Wash the sticky rice 2–3 times until the water runs clear. Drain, then soak it in clean water for at least 2 hours. After soaking, place the rice in a cloth-lined bowl and steam for 30 minutes. While the rice is steaming, start preparing the sugar mixture: combine palm sugar, white sugar, water, salt, and coconut milk in a saucepan. Add pandan leaves for fragrance.
Bring the mixture to a gentle boil and cook until the sugar is fully dissolved. Prepare a colander and a container to help strain the mixture.
Strain the sugar mixture through a colander to remove any impurities, then pour it back into the pan. Add the steamed sticky rice and cook over low heat, stirring constantly with a spatula. Keep stirring until the sticky rice fully absorbs the sugar mixture and becomes thick and glossy.
Once the mixture is thick and no liquid remains, transfer it to a baking pan or pudding mold. Spread it out evenly and press it lightly with a spatula to compact it. Let it cool completely at room temperature until firm enough to cut, take out from the pan. Use a plastic knife greased with a little oil for cleaner cuts. Enjoy your sweet, chewy Wajik!

Video

Notes

Use high-quality palm sugar – The flavor of your wajik depends heavily on the sugar, so go for authentic gula jawa (coconut sugar) or gula aren (palm sugar) for that sweetness.

Don't skip the soaking – Soaking the glutinous rice helps it cook evenly and gives you that soft, chewy texture Wajik is known for.

Stir patiently – Once the rice is in the sugar mixture, stir gently but consistently over low heat. It takes time, but this step is key to getting the sugar fully absorbed.

Use a nonstick or heavy-bottomed pan – This helps prevent the rice from sticking or burning during the final cooking stage.

Press evenly – When transferring to a mold or pan, use a spatula to gently press and flatten the surface so you get neat, compact slices later.

Let it cool completely – Cutting too early can make the pieces fall apart. For best results, wait until it’s fully cooled and firm.

Oil your knife – Use a plastic knife lightly greased with oil to slice cleanly without sticking or tearing the pieces.

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