Paraan ng Pagluluto
- Pasingawan ang ibinabad na malagkit na bigas ng 25 minuto hanggang lumambot.
- Sa mabigat na kawali, pagsamahin ang gata, asukal pula, puting asukal, dahon ng pandan, asin at kardamom. Pakuluan sa mahinang apoy.
- Idagdag ang pinasingawang bigas. Lutuin sa katamtamang-mababang init ng 20-25 minuto, hinahalo nang patuloy.
- Dramatikong lalapot ang halo at magiging malalim na amber-kayumanggi.
- Idiin sa pinahirang rektangular na pinggan. Patagin ang ibabaw. Palamigin sa temperaturang silid.
- Iyelo nang hindi bababa sa 4 na oras. Hatiin sa parisukat. Ihain sa temperaturang silid.
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.
Konteksto sa Kultura
Ang wajid ang fudge ng malagkit na bigas ng Brunei sa kasalan-at-Hari-Raya — pagkain sa pagdiriwang ang putahe. Pinaghahatian sa Malaysian-Indonesian na wajik-style na panghimagas; mas makapal ang bersiyong Brunei at mas maraming asukal pula.
