Brunei Traditional Cake (1987) | Brunei Dokumentari

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: regular rice flour

Whole wheat flour adds fiber, while regular rice flour is more affordable.

yeast

💰Cheaper: baking powder

Baking powder is a quicker leavening agent, often more accessible.

Prepare the coconut milk and add salt to it for flavor.

Wash the glutinous rice thoroughly and measure it; typically, one Gunter of glutinous rice needs the milk of four coconuts and a little salt.

Pour the half-cooked glutinous rice into a large tray to cool before wrapping it in neric leaves.

Wrap the glutinous rice in neric leaves, demonstrating the skill required for wrapping.

Use modern materials like Raffia to tie the wrapped kalupis instead of traditional strings.

Steam the wrapped kalupis after heating water until it boils.

For making wajid, cook the coconut milk until it boils, then add sugar and stir until it turns brown and emits oil.

Add the cooked glutinous rice to the coconut milk and sugar mixture, stirring until well combined.

Wrap the wajid in neric or pandan leaves, ensuring they are of uniform length and thickness.

Alternatively, press the wajid into a tray, cut it into diamond shapes or any desired shape for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens