Wajik Sirat: Resipi dan Panduan Lengkap dengan Sukatan Cawan

Resepi wajik sirat sukatan cawan – Jelajahi kenikmatan Wajik Sirat, hidangan tradisional Malaysia yang memikat dengan teksturnya yang kenyal dan cita rasanya yang manis. Resepi ini menyajikan panduan langkah demi langkah dengan sukatan cawan yang mudah diikuti, memastikan Anda dapat membuat Wajik Sirat yang sempurna di rumah.

Resepi ini mengupas tuntas bahan-bahan, teknik memasak, dan tips untuk mencapai tekstur dan rasa yang diinginkan. Nikmati pengalaman membuat dan menyajikan Wajik Sirat yang lezat, yang akan menjadi suguhan istimewa untuk berbagai kesempatan.

Overview of Wajik Sirat

Wajik Sirat, a traditional Malaysian delicacy, is a sticky and chewy confection with a sweet and nutty flavor. Originating from the state of Kelantan, it holds cultural significance during festive occasions like Hari Raya and weddings.

Wajik Sirat is made from glutinous rice flour, coconut milk, and sugar, which are cooked together until they form a thick paste. The paste is then poured into a mold and left to cool, resulting in a dense and flavorful treat.

Unique Characteristics

  • Sticky Texture:Wajik Sirat is known for its sticky texture, which comes from the glutinous rice flour used in its preparation.
  • Sweet and Nutty Flavor:The coconut milk and sugar provide a sweet flavor, while the toasted coconut flakes add a nutty aroma and taste.
  • Versatile Shape:Wajik Sirat can be molded into various shapes, such as squares, rectangles, or even intricate designs.

Cultural Significance

Wajik Sirat is deeply rooted in Malaysian culture and is often served during festive occasions. It is believed to symbolize unity and prosperity, making it a popular treat to share with family and friends.

Ingredients and Measurement: Resepi Wajik Sirat Sukatan Cawan

The ingredients for Wajik Sirat are simple and readily available, ensuring its accessibility and ease of preparation. Each ingredient plays a crucial role in creating the unique flavor and texture of this delectable treat.

Precise measurements are essential for achieving the desired consistency and taste. Follow the measurements carefully to ensure a successful outcome.

Dry Ingredients

  • Glutinous Rice Flour: 3 cups
  • Sugar: 1 1/2 cups

Wet Ingredients

  • Coconut Milk: 1 1/2 cups
  • Water: 1/2 cup

Other Ingredients

  • Salt: 1/4 teaspoon
  • Green Food Coloring (optional): A few drops

Step-by-Step s

Resepi wajik pulut cawan sukatan raya chiara jom

To prepare Wajik Sirat, follow these comprehensive steps:

Ensure that all ingredients are precisely measured and ready for use to achieve the best results.

Soaking the Sticky Rice

  • Thoroughly rinse the sticky rice under running water until the water runs clear.
  • Soak the rinsed rice in enough water to cover it completely for at least 4 hours or overnight.
  • This soaking process allows the rice to absorb moisture and soften, resulting in a tender texture in the final dish.

Steaming the Rice

  • Drain the soaked rice and spread it evenly in a steamer lined with cheesecloth or a clean kitchen towel.
  • Steam the rice over boiling water for approximately 30-45 minutes or until it is cooked through and tender.
  • Fluff the steamed rice with a fork to separate the grains and prevent clumping.

Making the Coconut Milk

  • Grate the fresh coconut or use unsweetened desiccated coconut.
  • Add the grated coconut to a blender with warm water and blend until a smooth puree forms.
  • Strain the coconut puree through a cheesecloth or a fine-mesh sieve to extract the coconut milk.
  • Discard the coconut solids or reserve them for other culinary purposes.

Combining the Ingredients, Resepi wajik sirat sukatan cawan

  • In a large pot or wok, combine the steamed rice, coconut milk, sugar, and salt.
  • Stir the ingredients continuously over medium heat until the coconut milk is absorbed and the mixture thickens.
  • This process can take approximately 30-45 minutes, so be patient and stir frequently to prevent burning.

Kneading and Shaping

  • Once the mixture has thickened and resembles a sticky dough, transfer it to a lightly greased surface.
  • Knead the dough for several minutes until it becomes smooth and pliable.
  • Divide the dough into equal portions and shape them into desired shapes, such as balls, squares, or logs.

Optional Variations

  • For a richer flavor, add 1/2 cup of thick coconut cream to the mixture before kneading.
  • Incorporate 1/4 cup of chopped roasted peanuts or almonds for added texture and crunch.
  • Use a combination of white and brown sugar for a more complex sweetness.

Tips for Achieving Perfect Texture

The texture of Wajik Sirat is crucial to its overall appeal. By understanding the critical factors that influence the texture, you can achieve the desired chewy, slightly sticky consistency.

Cooking Time

Cooking time plays a significant role in determining the texture. Overcooking will result in a hard, brittle texture, while undercooking will leave the wajik soft and mushy. The ideal cooking time varies depending on the amount of wajik being prepared, but generally, it should be cooked until the mixture thickens and becomes glossy.

Stirring Technique

The stirring technique is equally important. Constant stirring prevents the wajik from burning and ensures even cooking. Use a wooden spoon or spatula to stir the mixture gently, scraping the bottom of the pot to prevent sticking.

Ingredient Proportions

The proportions of ingredients also affect the texture. Too much sugar can make the wajik overly sweet and sticky, while too little sugar will result in a bland flavor. Similarly, the amount of coconut milk should be adjusted to achieve the desired consistency.

A thicker consistency will yield a chewier wajik, while a thinner consistency will produce a softer texture.

Presentation and Serving Suggestions

Resepi wajik sirat sukatan cawan

Wajik Sirat’s beautiful golden hue and sticky texture make it a visually appealing dessert. Here are some tips for presenting it:

Cut the wajik into bite-sized pieces or decorative shapes using a sharp knife. Arrange the pieces on a serving plate, creating a visually pleasing display. Sprinkle with toasted coconut or finely chopped nuts for an extra touch of color and flavor.

Serving Options

Wajik Sirat can be served on its own or paired with other traditional Indonesian desserts, such as:

  • Klepon (glutinous rice balls filled with grated coconut and palm sugar)
  • Onde-onde (fried glutinous rice balls filled with sweet mung bean paste)
  • Kue Lapis (layered cake made from glutinous rice flour and coconut milk)

For a festive occasion, consider creating a colorful platter with a variety of Indonesian desserts, including wajik sirat, to impress your guests.

Nutritional Value and Health Considerations

Wajik Sirat is a calorically dense sweet treat, providing approximately 300 calories per serving. It is primarily composed of carbohydrates, with a moderate amount of fat and a negligible amount of protein.

  • Carbohydrates:The main source of energy in Wajik Sirat comes from carbohydrates, which constitute around 70% of its total composition. These carbohydrates are primarily in the form of simple sugars, such as sucrose and glucose, which provide a quick burst of energy.

  • Fat:Wajik Sirat contains a moderate amount of fat, approximately 20% of its total composition. This fat is mostly saturated fat, which can raise cholesterol levels if consumed in excess.
  • Protein:Wajik Sirat contains a negligible amount of protein, making it a poor source of this essential nutrient.

Dietary Considerations

Individuals with diabetes or prediabetes should consume Wajik Sirat in moderation due to its high sugar content. Those with high cholesterol should also limit their intake due to the saturated fat content.For those with gluten intolerance or celiac disease, Wajik Sirat is a suitable dessert option as it does not contain any gluten-containing ingredients.

Cultural Significance and Variations

Sirat wajik resepi cawan sukatan rasa dodol sagu melaka ilmusosial puding gula

Wajik Sirat holds a significant place in Malaysian cuisine, deeply intertwined with the nation’s cultural heritage and traditions. It is often prepared during festive occasions, such as Hari Raya Aidilfitri and Hari Raya Aidiladha, symbolizing unity and prosperity.

Across the country, regional variations of Wajik Sirat reflect the diverse culinary traditions of Malaysia. These variations contribute to the richness and vibrancy of the nation’s gastronomic landscape.


  • Wajik Kelapa: A classic version made with coconut milk, giving it a distinctive aroma and creamy texture.
  • Wajik Pulut Hitam: Incorporates black glutinous rice, resulting in a dark purple hue and slightly nutty flavor.
  • Wajik Labu: Utilizes pumpkin puree, adding a vibrant orange color and a hint of sweetness.
  • Wajik Gula Melaka: Uses palm sugar instead of granulated sugar, imparting a rich, caramelized flavor.

Last Point

Wajik Sirat adalah representasi dari kekayaan kuliner Malaysia, yang memadukan rasa manis, tekstur kenyal, dan makna budaya. Resepi ini memberdayakan Anda untuk menciptakan kembali hidangan otentik ini dengan mudah, memungkinkan Anda untuk berbagi cita rasa dan tradisi Malaysia dengan orang-orang terkasih.

Questions Often Asked

Apakah Wajik Sirat cocok untuk acara-acara khusus?

Ya, Wajik Sirat sering disajikan pada acara-acara khusus seperti perayaan dan festival, karena melambangkan keberuntungan dan kemakmuran.

Bagaimana cara menyimpan Wajik Sirat?

Simpan Wajik Sirat dalam wadah kedap udara pada suhu kamar hingga 3 hari. Untuk penyimpanan lebih lama, simpan dalam lemari es hingga 1 minggu.

Apakah ada variasi lain dari Wajik Sirat?

Ya, terdapat variasi regional dari Wajik Sirat di seluruh Malaysia, seperti Wajik Kelantan yang menggunakan gula aren dan Wajik Sarawak yang menambahkan kacang tanah.