Cakes & Bread
Wajit Cililin (Sticky Sweet Rice Cake from Cililin)
Prep
30 min
Cook
60 min
Servings
20
Level
Hard
Wajit is a specialty sweet from Cililin, West Bandung, known for its rich, chewy texture. Glutinous rice is cooked with palm sugar and coconut milk until it thickens and turns wonderfully chewy. It's an iconic, long-lasting souvenir treat from Bandung.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- white glutinous rice, soaked for 4 hours
- grated palm sugar
- granulated sugar
- thick coconut milk
- salt
- pandan leaves
- Banana leaves or wax paper, for wrapping
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👩🍳 Instructions
- 1 Steam the soaked glutinous rice until cooked through, about 30 minutes
- 2 In a large pan over low heat, cook the coconut milk, palm sugar, granulated sugar, salt, and pandan leaves
- 3 Stir continuously until the sugar dissolves and the coconut milk comes to a boil
- 4 Add the cooked glutinous rice into the pan
- 5 Stir continuously over low heat
- 6 This is the part that takes patience — keep stirring until the mixture thickens, turns glossy, and easily pulls away from the pan
- 7 The stirring process can take 45-60 minutes
- 8 Once the mixture is smooth and glossy, remove from heat
- 9 Pour into a pan lined with banana leaves and press down firmly
- 10 Let cool until set, then cut into pieces
- 11 Wrap each piece individually in banana leaf or wax paper
💡 Tips
• Be patient while stirring! Good wajit needs to be stirred until it truly pulls away cleanly from the pan
• Use authentic Cililin palm sugar for the most authentic flavor
• Wajit can keep for 1-2 weeks at room temperature if wrapped tightly
📊 Nutrition Facts / serving
180
Calories (kcal)
3 g
Protein
5 g
Fat
34 g
Carbs
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