Wajik

Diamond-shaped glutinous rice cakes cooked with palm sugar, coconut milk, and pandan until sticky and shiny.

Ingredients

• 400g whole mackerel
• 1 cup compressed rice cakes (lontong)
• 2 tsp minced garlic
• 1 1/2 tsp crushed candlenuts
• 2 tbsp coconut oil
• 200g long beans
• a handful of fresh Thai basil, chopped
• coconut cream, to taste
• 500ml water
• 1 tsp palm sugar
• a generous handful of chayote

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the rice noodles and coriander seeds until evenly combined.

3. 3

   In a separate bowl, blend the sambal with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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