Wajik Ketan Hitam (Indonesian Sticky Rice Cake)

5.0 from 4 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Indonesian

Ingredients: Grains

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8

Ingredients

• 200 gram white sticky rice
• 100 gram black sticky rice
• banana leaves, for steaming
• 1/2 cup boiling water, divided
• 75 ml coconut milk
• 100 gram sugar
• 1/2 teaspoon salt
• 2 pandan leaves, knotted

Instructions

1. Soak white sticky rice and black sticky rice in plenty of water for 4 hours, preferably overnight. Wash and drain.
2. Line a loaf pan (or mold of your choice) with saran plastic wrap and set aside.
3. Prepare a steamer over medium heat. Spread banana leaves at the bottom of steamer rack, then place the sticky rice over banana leaves, and steam for 15 minutes.
4. Sprinkle 1/4 cup of boiling water onto the rice, fluff the rice with a spatula, then cover the steamer again and steam for another 15 minutes. Repeat one more time. (Total steaming time is 45 minutes).
5. In a sauce pot, boil together coconut milk, sugar, salt, and pandan leaves over medium heat. Once the sugar has dissolved, add the steamed sticky rice into the pot and stir until the sauce is fully absorbed into the rice.
6. Transfer the rice into prepared loaf pan, press gently with a spatula to compact the rice. Cover the exposed part with more saran plastic wrap. Chill in the fridge until cool. To serve, return the cake to room temperature, and cut into serving sizes with an oiled knife.