Wajik

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Wajik
8. Wajik 3.jpg
Indonesian rhombus-shaped wajik
Alternative namesWajid, pulut manis
TypeKue, kuih
CourseSnack
Place of originIndonesia.[1]: 11 
Region or stateJava
Associated national cuisineBrunei, Indonesia, Malaysia
Serving temperatureRoom temperature
Main ingredientsGlutinous rice, sugar, coconut milk

Wajik or wajid, also known as pulut manis, is a traditional glutinous sweet made with rice, sugar and coconut milk. It is an Indonesian kue, and a kuih of Brunei and Malaysia (especially in the state of Sabah).[citation needed]

Definition[edit]

Indonesian dictionary describe wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram).[2][1]: 12 

Ingredients and shapes[edit]

Wajik kelapa or coconut wajik wrapped in dried corn husks.

The main ingredients of wajik is glutinous rice, palm sugar and coconut milk. The high content of sugar served as natural preservatives since sugar might inhibit the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks.[3] To enhance the aroma, wajik is often added with aromatic ingredients such as pandanus, vanilla, or brown sugar and durian.[1]: 11  A variant called wajik kelapa is uses coconut and palm sugar.

Wajik have various shapes, but one of the most famous one is in the form of rhombus or parallelogram.[1]: 12  In Indonesia there are several shapes of wajik; they are square, rectangular, rhombus, parallelogram, cylindrical, and rounded. They can be served bare or wrapped inside banana leaf or died corn husks.

Origin[edit]

Wajik is believed to be originated from Java, Indonesia.[4][5][1]: 11  Dishes and confectionaries with the combination of sticky rice and palm sugar has a long history in Java. One of the earliest mention of wajik is found in Javanese manuscript Nawaruci written by Empu Siwamurti dated from Majapahit period.[4]

Subsequently, wajik has occupied certain roles in Javanese tradition, for example the Numplak Wajik or Tumplak Wajik ceremony,[6] held by Keraton Yogyakarta as part of Grebeg Muludan during Sekaten festival.[7]

Variations[edit]

Brunei[edit]

Bruneian wajid

In Brunei, it is known as wajid. It is prepared by steaming rice, and then mixed with coconut milk and caramelized sugar.[8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves,[9] in the same manner as wrapping kelupis.[citation needed] It is regarded as a traditional food which has been passed down from generation to generation.[10][11]

The 'ordinary' variety of local wajid is made with glutinous rice (beras pulut).[12] The most popular variety is wajid Jawa; it is made with beras Jawa, the local name for a type of fine grain rice processed using a machine that is said to be not available in the country.[12] There are also initiatives by some local makers to innovate the flavour by using additional ingredients such as durian, pumpkin, yam, cassava and chempedak.[12]

Wajid, especially wajid Jawa, is regarded as a specialty of the Temburong District,[11][8] hence it is also known as wajid Temburong.[12]

Indonesia[edit]

Square shaped Balinese wajik.

Wajik can be found in many regional Indonesian cuisines; i.e. Javanese, Balinese, Sundanese and Sumatran Malay cuisines. In most parts of Indonesia, especially Java, it is known as wajik, while in Sumatra it is known as pulut manis (lit.: sweet sticky rice).[5] It is made with steamed glutinous rice and further cooked in palm sugar, coconut milk, and pandan leaves.[5] The cooked rice is then spread on a surface and flattened. Once it is cooled, it is cut into small pieces in the shape of a diamond or rhombus.[13]

In Indonesian language, the term wajik is used to describe the shape of rhombus or diamond-shape. Consequently, in a card game, the carreaux (tiles or diamonds) is translated as a wajik.[2]

Wajik has a cultural significance within the Javanese culture, as it often form an essential part in the Javanese selamatan ceremony. During the annual Sekaten festival, there is a Tumplak wajik ceremony. While in Pekalongan Regency there is a regional wajik specialty called Wajik Klethik.[1]: 11 

See also[edit]

References[edit]

  1. ^ a b c d e f "Jajan Pasar" (PDF). Bina Nusantara Library.
  2. ^ a b "KBBI Daring-Wajik". kbbi.kemdikbud.go.id. Retrieved 2022-01-26.
  3. ^ Mentari, Alma Erin (2021-01-10). "Resep Wajik, Jajanan Klasik yang Tahan sampai 2 Minggu". KOMPAS.com (in Indonesian). Retrieved 2022-01-26.
  4. ^ a b Farhamni, Rofi Hiznul (12 January 2019). "Asal-usul Kue Wajik dan Cara Membuatnya" (in Indonesian). Retrieved 2022-01-26.
  5. ^ a b c Purwanti, Selvi (2016-05-12). "Manisnya Wajik Ketan Legit Gula Merah". MerahPutih (in Indonesian). Retrieved 2022-01-26.
  6. ^ Ghozali, Hasan Sakri. "Upacara Tumplak Wajik Awali Pembuatan Gunungan". Tribunjogja.com (in Indonesian). Retrieved 2022-01-26.
  7. ^ "Numplak Wajik". www.kratonjogja.id (in Indonesian). 21 August 2018. Retrieved 2022-01-26.
  8. ^ a b Azli Azney (28 April 2021). "Gerai Ramadhan Temburong fetes 32 vendors". Biz Brunei. Archived from the original on 15 May 2021. Retrieved 26 January 2022.
  9. ^ "Kepentingan daun sebagai pembungkus, kraf tangan". Media Permata (in Malay). 15 May 2020. Archived from the original on 21 August 2021. Retrieved 26 January 2022.
  10. ^ Marlinawaty Hussin (10 December 2016). "Makanan tradisi Brunei masih jadi pilihan" (PDF). Pelita Brunei (in Malay). No. 61 #149 (published 12 December 2016). Jabatan Penerangan. p. 20. Retrieved 26 January 2022.
  11. ^ a b Nurdiyanah R. (26 February 2020). "Pengusaha muda mempertahan kuih tradisi". Media Permata (in Malay). Archived from the original on 22 August 2021. Retrieved 26 January 2022.
  12. ^ a b c d "Wajid, Makanan Tradisi Terkenal Daerah Temburong". Brudirect.com (in Malay). 1 August 2020. Archived from the original on 26 January 2022. Retrieved 26 January 2022.
  13. ^ Anita (6 January 2014). "Wajik – Sticky Rice in Palm Sugar and Pandan Leaves". Daily Cooking Quest. Retrieved 19 June 2015.

External links[edit]