Easy Kuih Wajik / Wajid / Bee Koh (Glutinous Rice with Palm Sugar Cake)

Glutinous rice is cooked with aromatic palm sugar and coconut cream and then pressed into a baking pan and cut into diamond shape. A very simple yet delicious snack or kuih that is popular in Indonesia. The recipe is naturally gluten-free, dairy-free, and vegan.

Wajik was one of my grandma’s favorite kue/kueh. I remembered how often she made this because how easy it was. My mom often told us that grandma liked anything with glutinous rice 🙂 Well, I can’t blame her because I’m the same way.
This traditional kue is very popular in Indonesia and other Southeast Asian countries like Malaysia and Singapore.

ORIGIN OF WAJIK / WAJID

Wajik means diamond or rhombus shape in Indonesian language. Wajik is Javanese traditional kue that is often seen in many important Javanese cultural ceremonies. Outside of Java island, wajik is very popular too. We call it bee koh / biko in Hokkien language in Medan, Sumatra. When we were kids, I remember mom also made wajik as an offering for praying and other events like wedding and birthday sometimes.

HOW TO MAKE WAJIK / BEE KOH

1. COOK THE GLUTINOUS RICE
I highly recommend using a pressure cooker if you have one. You can skip soaking the rice.
There’s no need to soak the rice if you use a pressure cooker. Simply put the rice with water in a pan, preferably something that conducts heat well like aluminum or stainless steel.

Place on top of a trivet. Pour in 1 cup of water in the inner pot of Instant Pot. Close the lid and turn the steam release valve to “sealing”.

Press “pressure cook” and make sure it’s on high pressure. Set the timer to 15 minutes. I have a reader who cooked it for 4 minutes and it worked too.


2. MAKE THE PALM SUGAR SYRUP
If you use palm sugar blocks, cut them into smaller pieces first. Place all ingredients for palm sugar syrup in a saucepan and cook over medium heat, except for coconut cream

Cook until the sugar melts.

Stir in the coconut cream. Do not boil the coconut cream or it will “break” and make the mixture frothy.

Strain the mixture to get rid of any impurities (if using palm sugar blocks). Discard the pandan leaves and pour it back into the saucepan.

3. PUT EVERYTHING TOGETHER
Add the cooked glutinous rice into the saucepan and continue to cook over low heat and stir until the rice absorbs the syrup.

It should turn very sticky and no more visible liquid. You can have a taste and see if it’s sweet enough for you. Add more sugar if you need to and continue to cook until sugar melts and absorbs by the rice, may take about 10 minutes or so.

Pour this sticky rice mixture into the lined pan.

Spread it evenly as much as you can using a rubber spatula.

Use another piece of parchment paper to cover the top and use your palm to press the sticky rice down.

Make sure to really pack it down as much as you can. You can also use a dough scraper to help you make the surface of the cake flat and even.

4. COOL DOWN
Let the cake cools down completely, may take 3-4 hours before cutting the cake into diamond shape.

HOW TO STORE LEFTOVER WAJIK

They can be kept in the refrigerator for about a week. Simply put them in an air-tight container. Wajik will turn hard once refrigerated and that’s normal. Simply heat them up in the steamer until just heated through and they are good to go. You can also drape a wet paper towel over them and microwave until they are warm and soft again.

DID YOU MAKE THIS KUIH WAJIK / BEE KOH RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Easy Kuih Wajik / Wajid / Bee Koh (Glutinous Rice with Palm Sugar Cake)

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 1 5 x 5 inch cake

4.7 from 14 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

• ▢ 250 gr glutinous rice
• ▢ 300 ml water if you use pressure cooker to cook the rice

Palm sugar syrup:

• ▢ 100 gr coconut sugar or palm sugar. See notes
• ▢ 50 gr sugar adjust to your taste
• ▢ ¼ tsp salt
• ▢ 80 ml water
• ▢ 2 pandan leaves knotted
• ▢ 75 ml coconut cream (not coconut milk)

Instructions

 

• Line a square or round pan with parchment paper on the bottom

Pressure cook the glutinous rice with Instant Pot:

• There's no need to soak the rice if you use a pressure cooker. Simply put the rice with water in a pan, preferably something that conducts heat well like aluminum or stainless steel. Make sure the rice is completely covered by the water or they won't cook properly. Place on top of a trivet. Pour in 1 cup of water in the inner pot of Instant Pot. Close the lid and turn the steam release valve to "sealing". Press "pressure cook" and make sure it's on high pressure. Set the timer to 15 minutes then wait 10 minutes before releasing pressure. I also have a reader who shared with me that she pressure cooked for 4 minutes and it worked for her too.

If cooking glutinous rice on the stove:

• Soak the glutinous rice for at least 4 hours. Discard the soaking water. Place the rice on a steaming rack or dish and steam over high heat for 30 minutes or until the rice is soft and sticky

Make the palm sugar syrup:

• If you use palm sugar blocks, cut them into smaller pieces first. Place all ingredients for palm sugar syrup, except for coconut cream, in a saucepan and cook over medium heat. Cook until the sugar melts. Stir in the coconut cream. Do not boil the coconut cream or it will "break" and make the mixture frothy. Once the sugar melts, you can strain the mixture to get rid of any impurities (if using palm sugar blocks). Discard the pandan leaves and pour it back into the saucepan

Put everything together:

• Add the cooked glutinous rice into the saucepan and continue to cook over low heat and stir until the rice absorbs the syrup. It should turn very sticky and no more visible liquid. You can have a taste and see if it's sweet enough for you. Add more sugar if you need to and continue to cook until sugar melts and absorbs by the rice, may take about 10 minutes or so. They will still appear soft and gooey when it's warm
• Pour this sticky gooey rice mixture into the lined pan and spread it evenly as much as you can using a rubber spatula. Use another piece of parchment paper to cover the top and use your palm to press the sticky rice down. Make sure to really pack it down as much as you can. You can also use a dough scraper to help you make the surface of the cake flat and even
• Let the cake cools down completely, may take 3-4 hours before cutting the cake

Serving:

• Use a plastic knife to cut the cake into the desired size. Wajik is usually cut into diamond/rhombus shape in Indonesia

RECOMMEDED TOOLS

Instant Pot

Food Steamer

Marv's Recipe Notes

You can use dark brown sugar but the color will be much lighter compared to if you use coconut sugar or gula Jawa/gula Aren/gula Melaka.

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