WAJIK KETAN INDONESIAN FOOD RECIPES



         Diamonds are one of the culinary richness in Indonesia. Kue diamond has several designations are different in each place. The name itself is more famous diamonds in the Central Java region. Kue diamond in Sumatra called sticky sweet. Wajik derived from sticky rice is also referred to as sticky diamond. In addition to having the designation different, Indonesia also has bermaca different types of diamonds. Diamonds are best known are diamond glutinous namely diamonds originating from glutinous rice. Although this cake is widely known in Indonesia, this cake is also popular in neighboring countries, so that the cake is sometimes recognized as a typical cake neighboring Indonesia


Commonly known diamond wider community are diamonds that originate from glutinous or sticky rice diamonds. Diamonds are made of glutinous rice steamed glutinous mixture is then cooked with coconut milk, and sugar until oily and feels lembut.Gula used in these types of diamonds usually are red merah.Gula sugar used will make the diamond becomes light brown to brown tua.Setelah removed from the processing of diamonds, diamonds would then be formed or sliced ​​in accordance with the wishes pembuat.Bentuk commonly made is the form of a rhombus or a parallelogram. Lozenge or parallelogram by Javanese commonly called diamond shape, therefore this cake called diamond. Kue diamond usually smells good because in processing using pandanus leaves. 

Type diamond brown sticky rice besides others have other colors such as green and pink. The green color on the cake of diamonds originate from natural dyes that of suji leaf extract, while the pink color can be obtained from food coloring. Diamond green and pink do not use brown sugar instead it uses sugar.




 Material :

    500 grams of glutinous rice, soak for 2 hours      
    200 ml of boiling water      
    500 ml coconut milk from 1 coconut
    350 grams of brown sugar, fine comb
    3 pieces pandan leaves
    ¾ tsp salt 





HOW TO MAKE WAJIK KETAN: 

1.Sticky rice steamed for 15 minutes, remove and flush with boiling water, allow it to be absorbed. Steamed sticky rice for 30 minutes.
    
2.Cook the coconut milk, brown sugar, pandan leaves and salt, stirring until oily. 

3..Enter ¾ parts of glutinous rice and stir until absorbed and greasy. .

4.Do the same on the remaining sticky but without sugar.
  
5.Prepare a 22 cm square pan, basting with oil and then covered with banana leaves.  

6.Pour and smooth white diamonds into the pan, put brown sugar diamonds on it. 

7.Cut when cool and serve for 16 pieces. 

Tip: try the sugar solution is really thick. For mengetesya, take a solution of sugar with a wooden spoon and drop sugar. Sugar solution should be rather soft fall, but it should not cook the sugar until the hair because it will produce a diamond that is dispersed or not fused.





" GOOD LUCK "

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