Method
- Steam soaked glutinous rice 25 minutes until tender.
- In a heavy pan, combine coconut milk, palm sugar, white sugar, pandan leaves, salt and cardamom. Bring to a simmer.
- Add the steamed rice. Cook over medium-low heat for 20-25 minutes, stirring constantly.
- The mixture will thicken dramatically and turn deep amber-brown.
- Press into a greased rectangular dish. Smooth the surface. Cool to room temperature.
- Refrigerate at least 4 hours. Cut into squares. Serve at room temperature.
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.
Cultural Note
Wajid is the Brunei wedding-and-Hari-Raya sticky-rice fudge — the dish is celebration food. Shared with Malaysian-Indonesian wajik-style desserts; the Brunei version is denser and uses more palm sugar.
