Soak the rice for at least 3 hours and wash carefully until clean.
Steam in rice steamer for 35 minutes with two pandan leaves.

Spoon the rice through after 20 minutes of steaming
Melt the sugar in 1/4 liter of water on a low heat
Heat the coconut milk with pandan leaf, lemongrass and salt
Add the rice with the herbs in a large wok, together with the coconut sauce and the sugar syrup and stir
Let rest for 20 minutes
Heat wok on low heat and keep stirring the mass constantly

If the wajik has become nicely thick and stands up from the edge (bulb), fill up a square bakin tin covered with parchment paper
Spread evenly across the bottom and press gently
Allow to dry and cool on the counter or
Place in the freezer for an hour.
Remove from the tin and turn over on a new piece of paper and pull away paper carefully.
Put back in the tin. Allow to dry on the counter for a while and freeze for 10 extra minutes and cut the wajik and serve.

I use small cake mold to make more pretty 😍

Note :
The sticky rice must pre-soaked for at least 3 hours. The volume doubles visibly. I did one night soak, before go to bed and cooking in the morning 😉

The recipe is not difficult to make but you have to pay attention to a few details so that it will always be a success 😉😊