Wajik

Wajik, also spelled wajid or known as pulut manis, is a traditional glutinous rice sweet made by steaming glutinous rice and mixing it with palm sugar and coconut milk, then spreading and cooling the mixture before cutting it, most often into diamond shapes, though square, rectangular, cylindrical, and rounded forms also exist; pieces are often wrapped in banana leaf or colored corn husk. It is classified as an Indonesian kue and a Malaysian and Bruneian kuih, eaten as a snack across Southeast Asia, and its sugar content acts as a natural preservative that lets properly packaged wajik keep for up to two weeks. Makers sometimes add pandan leaves, vanilla, brown sugar, or durian for flavor. Wajik is believed to originate from Java, Indonesia, with early mentions appearing in the Javanese manuscript Nawaruci from the Majapahit period, and it holds a place in Javanese ceremonial traditions such as the Sekaten festival. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/