|Alternative names||Wajid, pulut manis|
|Place of origin||Indonesia.: 11|
|Region or state||Java|
|Associated national cuisine||Brunei, Indonesia, Malaysia|
|Serving temperature||Room temperature|
|Main ingredients||Glutinous 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).
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).: 12
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. To enhance the aroma, wajik is often added with aromatic ingredients such as pandanus, vanilla, or brown sugar and durian.: 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.: 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.
Wajik is believed to be originated from Java, Indonesia.: 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.
Subsequently, wajik has occupied certain roles in Javanese tradition, for example the Numplak Wajik or Tumplak Wajik ceremony, held by Keraton Yogyakarta as part of Grebeg Muludan during Sekaten festival.
In Brunei, it is known as wajid. It is prepared by steaming rice, and then mixed with coconut milk and caramelized sugar. It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, in the same manner as wrapping kelupis. It is regarded as a traditional food which has been passed down from generation to generation.
The 'ordinary' variety of local wajid is made with glutinous rice (beras pulut). 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. There are also initiatives by some local makers to innovate the flavour by using additional ingredients such as durian, pumpkin, yam, cassava and chempedak.
Wajid, especially wajid Jawa, is regarded as a specialty of the Temburong District, hence it is also known as wajid Temburong.
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). It is made with steamed glutinous rice and further cooked in palm sugar, coconut milk, and pandan leaves. 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.
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.
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.: 11