GLUTINOUS RICE PUDDING (WAJIK)

Ingredients:
500 grms glutinous rice over night
250 grms palm sugar chopped into pieces
200 grms soft brown sugar
400 ml thick coconut milk
150 ml thin coconut milk
100 ml water
½ tsp salt
4 screwpine leaves shredded and knotted

Method:
Drain the glutinous rice, place in a shallow heat proof dish.
Steam rice over rapidly boiling water for 20 minutes.
Now add in the 150 ml thin coconut milk.
Mix nicely and steam again for 20 minutes.
Fluff up and keep aside.

Put the water and both the sugars and screwpine leaves,
in a wok, stir and cook over low heat until sugar dissolves.
Strain the syrup.

Place the syrup, coconut milk and salt in a wok.
Cook over medium high heat, stirring constantly until,
mixture is thick . the surface will be full of bubbles.
Test a little with two fingers, it would be sticky.

Now add the steamed rice. Stir constantly until mixture is thick and sticky.
The wajik will form a ball while stirring, also quite gooey.
Turn mixture into a shallow tray, lined with a banana leaf.
Allow to cool and harden, then cut them into serving size pieces.