Cara membuat
- Kukus beras ketan rendaman selama 25 menit hingga lunak.
- Dalam wajan tebal, campur santan, gula aren, gula putih, daun pandan, garam, dan kapulaga. Didihkan perlahan.
- Tambahkan ketan kukus. Masak dengan api sedang-kecil selama 20-25 menit, terus diaduk.
- Campuran akan mengental drastis dan berubah menjadi cokelat amber tua.
- Tekan ke loyang persegi panjang yang sudah diolesi minyak. Ratakan permukaan. Dinginkan ke suhu ruang.
- Dinginkan di lemari es minimal 4 jam. Potong-potong berbentuk kotak. Sajikan pada suhu ruang.
Common questions
Can Wajid be made ahead?
Wajid is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Wajid spicy?
Wajid as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Wajid vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Wajid to make at home?
Wajid is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can Wajid be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Wajid adalah wajik ketan khas Brunei untuk pernikahan dan Hari Raya - hidangan ini adalah makanan perayaan. Berbagi tradisi dengan pencuci mulut bergaya wajik Malaysia-Indonesia; versi Brunei lebih padat dan menggunakan lebih banyak gula aren.
