Steps

For Glutinous Rice:

1. Heat gula melaka in a pot or pan for 5-10 minutes till it melts and caramelises into a golden-brown liquid. Once done, put aside to let it cool.

2. Soak the glutinous rice in water for about 20-30 minutes.

3. Prepare steamer by boiling water for 25 minutes

4. Drain rice and transfer to steamer.

5. Besides the steamer, prepare enough boiling water to fill a stainless steel bowl to full.

6. After 25 minutes, open the lid of the steamer and gradually pour the boiled water into the steamed glutinous rice, while stirring the rice constantly.

7. Close the lid of the steamer and let it resume steaming for another 15-20 minutes while cooking the coconut cream.

Cooking Process:

1. Add the gula melaka, salt, brown colouring and coconut cream into a pot and heat over high heat. Stir for about 10 minutes until it becomes thick and heavy with the coconut cream rising to the brim.

2. Once it is thick and heavy, open the lid of the steamer and add all the rice in. Add 1 tbsp of oil to the mixture to prevent it from being too sticky.

3. Mix it evenly until it becomes thick then reduce heat.

4. Spread oil onto two square containers and place a plastic layer on top. Any container shape and size is fine. 

5. Spread oil onto the containers again, ensuring that the corners and plastic are covered with oil.

6. Fill the containers with the cooked Wajik.

7. Let it cool for about 25-30 minutes before cutting the Wajik into smaller pieces.