wajik

The official Indonesian dictionary describes wajik as a confectionery made from a mixture of sticky rice, sugar, and coconut milk and cut into diamond shapes (rhombus or parallelogram).{{Cite web|title=KBBI Daring-Wajik|url=https://kbbi.kemdikbud.go.id/entri/wajik|access-date=2022-01-26|website=kbbi.kemdikbud.go.id}}{{rp|12}}

File:Wajik2.jpg

The main ingredients of wajik are glutinous rice, palm sugar, and coconut milk. The high content of sugar serves as a natural preservative since sugar inhibits the growth of microbes. A correctly produced and packaged wajik could last for up to two weeks.{{Cite web|last=Mentari|first=Alma Erin|date=2021-01-10|title=Resep Wajik, Jajanan Klasik yang Tahan sampai 2 Minggu|url=https://www.kompas.com/food/read/2021/01/10/071316375/resep-wajik-jajanan-klasik-yang-tahan-sampai-2-minggu|access-date=2022-01-26|website=KOMPAS.com|language=id}} To enhance the aroma, wajik is often enhanced with aromatic ingredients such as pandan, vanilla, or brown sugar and durian.{{rp|11}} A variant called wajik kelapa uses coconut and palm sugar.

Wajik have various shapes, but the most famous one is the rhombus or parallelogram.{{rp|12}}

In Indonesia, several shapes of wajik include square, rectangular, rhombus, parallelogram, cylindrical, and rounded. They can be served bare or wrapped inside banana leaves or dyed corn husks.

Wajik is believed to originate from Java, Indonesia.{{Cite web|first=Rofi Hiznul|last=Farhamni|date=12 January 2019|title=Asal-usul Kue Wajik dan Cara Membuatnya|url=http://www.hariantemanggung.com/2019/01/asal-usul-kue-wajik-dan-cara-membuatnya.html|access-date=2022-01-26|language=id}}{{Cite web|date=2016-05-12|first=Selvi|last=Purwanti|title=Manisnya Wajik Ketan Legit Gula Merah|url=https://merahputih.com/post/read/manisnya-wajik-ketan-legit-gula-merah|access-date=2022-01-26|website=MerahPutih|language=id}}{{rp|11}} Dishes and confectionaries with the combination of sticky rice and palm sugar have a long history in Java. One of the earliest mentions of wajik is found in the Javanese manuscript Nawaruci, written by Empu Siwamurti and dated from the Majapahit period.

Subsequently, wajik has occupied certain roles in Javanese tradition, for example, the Numplak Wajik or Tumplak Wajik ceremony,{{Cite web|first=Hasan Sakri|last=Ghozali|title=Upacara Tumplak Wajik Awali Pembuatan Gunungan|url=https://jogja.tribunnews.com/2018/08/21/upacara-tumplak-wajik-awali-pembuatan-gunungan|access-date=2022-01-26|website=Tribunjogja.com|language=id-ID}} held by Keraton Yogyakarta as part of Grebeg Muludan during the Sekaten festival.{{Cite web|title=Numplak Wajik|url=https://www.kratonjogja.id/hajad-dalem/16/numplak-wajik|date= 21 August 2018|access-date=2022-01-26|website=www.kratonjogja.id|language=id}}

File:Wajid.jpg

In Brunei, this confection is known as {{lang|ms|wajid}}. It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar.{{cite news |author=Azli Azney |title=Gerai Ramadhan Temburong fetes 32 vendors |date=28 April 2021 |work=Biz Brunei |url=https://www.bizbrunei.com/2021/04/gerai-ramadhan-temburong-fetes-32-vendors/ |access-date=26 January 2022 |url-status=live |archive-url=https://web.archive.org/web/20210515150915/https://www.bizbrunei.com/2021/04/gerai-ramadhan-temburong-fetes-32-vendors/ |archive-date=15 May 2021 }} It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves,{{cite news |author= |title=Kepentingan daun sebagai pembungkus, kraf tangan |date=15 May 2020 |work=Media Permata |url=https://mediapermata.com.bn/kepentingan-daun-sebagai-pembungkus-kraf-tangan/ |language=ms |access-date=26 January 2022 |url-status=live |archive-url=https://web.archive.org/web/20210821171823/https://mediapermata.com.bn/kepentingan-daun-sebagai-pembungkus-kraf-tangan/ |archive-date=21 August 2021 }} in the same manner as wrapping kelupis.{{Citation needed|date=January 2022}} It is regarded as a traditional food which has been passed down from generation to generation.{{cite news |author=Marlinawaty Hussin |title=Makanan tradisi Brunei masih jadi pilihan |date=10 December 2016 |newspaper=Pelita Brunei |page=20 |publication-date=12 December 2016 |agency=Jabatan Penerangan |issue=61 #149 |language=ms |url=http://www.pelitabrunei.gov.bn/Arkib%20Dokumen/2016/Disember/pelitabrunei_121216.pdf |access-date=26 January 2022 }}{{cite news |author=Nurdiyanah R. |title=Pengusaha muda mempertahan kuih tradisi |date=26 February 2020 |work=Media Permata |language=ms |url=https://mediapermata.com.bn/pengusaha-muda-memperkasa-kuih-tradisi/ |access-date=26 January 2022 |url-status=live |archive-url=https://web.archive.org/web/20210822133559/https://mediapermata.com.bn/pengusaha-muda-memperkasa-kuih-tradisi/ |archive-date=22 August 2021 }}

The 'ordinary' variety of local {{lang|ms|wajid}} is made with glutinous rice ({{lang|ms|beras pulut}}).{{cite news |author= |title=Wajid, Makanan Tradisi Terkenal Daerah Temburong |date=1 August 2020 |work=Brudirect.com |url=https://brudirect.com/news.php?id=98851 |language=ms |access-date=26 January 2022 |url-status=live |archive-url=https://web.archive.org/web/20220126151127/https://brudirect.com/news.php?id=98851 |archive-date=26 January 2022 }} The most popular variety is {{lang|ms|wajid Jawa}}, which is made with {{lang|ms|beras Jawa}}, the local name for a type of fine-grained 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.

{{Lang|ms|Wajid}}, especially {{lang|ms|wajid Jawa}}, is regarded as a specialty of the Temburong District, and it is thus also known as {{lang|ms|wajid Temburong}}.

File:Wajik Side View.jpg wajik.]]

Wajik can be found in many regional Indonesian cuisines (i.e. the Javanese, Balinese, Sundanese and Sumatran Malay cuisines). In most parts of Indonesia, especially Java, it is known as {{lang|id|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 cooled, it is cut into small pieces in the shape of a diamond or rhombus.{{cite web|title=Wajik – Sticky Rice in Palm Sugar and Pandan Leaves|author=Anita|date=6 January 2014|publisher=Daily Cooking Quest|url=http://dailycookingquest.com/by-cuisine/indonesian/wajik-sticky-rice-in-palm-sugar-and-pandan-leaves|access-date=19 June 2015|archive-date=8 January 2014|archive-url=https://web.archive.org/web/20140108223304/http://dailycookingquest.com/by-cuisine/indonesian/wajik-sticky-rice-in-palm-sugar-and-pandan-leaves|url-status=dead}}

In Indonesian language, the term {{lang|id|wajik}} is used to describe the shape of rhombuses or a diamond-shape. Consequently, in a card game, the carreaux (tiles or diamonds{{Diams}}) is translated as {{lang|id|wajik}}.

{{lang|id|Wajik}} has a cultural significance within the Javanese culture, as it often forms an essential part of the Javanese selamatan ceremony. During the annual Sekaten festival, there is a Tumplak wajik ceremony. In Pekalongan Regency, there is a regional {{lang|id|wajik}} specialty called Wajik Klethik.{{rp|11}}

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{{Reflist|30em}}

• [http://www.femina.co.id/kuliner/resep/hidangan.indonesia/kue.ape/004/001/285/02 Wajik recipe]
• [https://www.mycart4u.com/rcp/resepi-wajik-pulut-kacau-manis/ Traditional Malay Sweet Wajik Recipe]

{{Glutinous rice dishes}}

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Category:Bruneian cuisine

Category:Malaysian snack foods