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Wajik Pulut
Makan Tengah Hari • Malaysia
How to Make Wajik Pulut (Traditional & Healthy Version)
Wajik Pulut is a beloved traditional Malaysian kuih made from glutinous rice, santan (coconut milk), and gula Melaka (palm sugar). This sweet treat holds a special place in Malaysia’s multicultural cuisine, commonly enjoyed during festive occasions or as a delightful snack. The combination of sticky glutinous rice with rich coconut milk and aromatic pandan leaves results in a chewy, fragrant dessert that’s both comforting and satisfying. Originating from the Malay community, Wajik Pulut showcases the use of local ingredients like santan and pandan, which are staples in Malaysian households. Its subtle sweetness and natural flavors make it a healthier alternative to processed desserts. Traditionally shared among family and friends during weddings or Hari Raya, Wajik Pulut represents togetherness and celebration. By using less sugar and opting for natural sweeteners, this healthy recipe lets you enjoy authentic Malaysian flavor without compromising on nutrition or taste.
Bahan-bahan(untuk 1 slice (about 100g) of Wajik Pulut)
- 1 cup Glutinous rice (pulut)
- 100g Gula Melaka (palm sugar, finely chopped)
- 1/2 cup Santan (coconut milk, fresh if possible)
- 2 leaves Pandan leaf (tied into a knot)
- 1/4 tsp Salt
- 1 cup Water
- 1 tsp White sesame seeds (toasted, for garnish) - pilihan
Arahan
- 1
Rinse the glutinous rice (pulut) thoroughly until water runs clear, then soak in water for at least 2 hours or overnight for best texture.
5 minutes
Soaking ensures the rice cooks evenly and becomes perfectly sticky.
- 2
Drain and steam the soaked glutinous rice with pandan leaves for 20 minutes or until the rice is fully cooked and sticky.
20 minutes
Line the steamer with banana leaf or parchment for easier removal and added aroma.
- 3
While the rice is steaming, combine gula Melaka, santan, salt, and water in a non-stick pan. Cook over low heat until the sugar dissolves, then simmer for 5 minutes until slightly thickened.
5 minutes
Stir continuously to prevent the coconut milk from curdling.
- 4
Remove the pandan leaves from the steamed rice. Add the cooked rice to the pan with the gula Melaka mixture. Stir well to coat every grain.
5 minutes
Use a wooden spatula and fold gently to avoid mashing the rice.
Kenapa hidangan ini sihat
This healthy Wajik Pulut recipe is made with minimal processed ingredients, no artificial additives, and reduced sugar content. Steaming the rice instead of frying keeps it low in fat, and the addition of coconut milk provides plant-based good fats. With its natural sweetness and fiber, it's a better choice for those watching calories or seeking a nutritious dessert from Malaysian cuisine.
Wajik Pulut is naturally gluten-free and vegetarian, rich in complex carbohydrates from glutinous rice. Gula Melaka provides minerals such as potassium and iron, while santan offers healthy fats and lauric acid that support metabolism. Using pandan leaves adds aroma without calories. Moderation is key as palm sugar is still high in natural sugars, but this version uses less than traditional recipes for a healthier treat.
Petua
- 💡Tip 1: Use freshly squeezed santan for the creamiest texture and aroma.
- 💡Tip 2: Stir constantly once the rice is mixed with sugar to prevent burning.
- 💡Tip 3: Allow Wajik Pulut to cool completely before slicing to achieve clean, neat pieces.
Penyimpanan & hidangan
Store Wajik Pulut in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a steamer to restore softness if needed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
