Sweetie SK. Firstly I got to convey my heartfelt thanks to you. I followed your wajik recipe for our family gathering. Each & everyone enjoyed and left me with nothing. Haha..They love the taste of your wajik and I was so pleased with that. Thank you once again. Muak to you. ❤❤❤😊
Thank you so much for sharing the recipes. I have tried wajik and kesari recipes and came out really well! It reminds me of home while living overseas!!
Wow Mrs Siva, it was so nice and relaxing to watch while you were cooking the Wajik. My husband's favourite too. I'm going to try this pretty soon.Thank you so much for sharing a few tips along the way. It really matters to us. By the way can we use packet coconut milk like Ayam brand or Kara milk ? If we can how many packets do we need to use? Thank you so much Mrs Siva. 💕💕💕💕💕💕
Hi sister Rajeswari. If you're using box santan you can take 1 box and add enough water to make it 2 cups santan. Dilute it. Thank you so much sister. Really appreciate your positive lines ❤
Mostly our Malaysia indian called daun pandan. Very less people knew the original name of this leaf. It's call rambah leaf. Anyway your recipe awesome.
@@ShIr2213 thank you for the information. Ive seen sri lankan people calling this rambah too. I thought its sri lankan language. So its Tamil is it. Thanks again. ❤
Thanks for sharing. I tried as per your instructions but it turn out to be like raw rice hard not soft . When I steamed it was soft. But after mixing with the sweet content , I poured on the tray . After sometime it is hard like rice not soft . Where did I go wrong. I soaked for 6 hours. Pls guide me.
1. Diff brand or type of beras pulut might require longer time to steam. 2. Even d steaming time can be different follow your flame setting either low or medium. 3. When hot surely d pulut rice is soft. When cold only can know wheather cooked or not. So the time only will decide. Try again sister. Practice makes perfect. All the best
@@sivahomecook I'm a Singaporean 🇸🇬& my mother used to make Wajik...I live in NJ,USA🇺🇸 & it's many years since I last ate it.Thanks for the recipe...I'll make it soon for my grandchildren & the rest of the family😍💕
@@vijikrish4353 oh wow. Grand children already ❤❤❤. Nice to talk to elderly ppl. They know things better. Alright sister, keep supporting Siva's Kitchen and do not miss my videos 😃😃. Do share my videos to friends and family if you like. I live in KL Malaysia. 💙💖💚🧡💚💜
@sivahomecook OK. Thanks for your kind response. I've been following your videos. Your videos inspire us! Your simple and easy presentation & explanation are awesome. 👍🙏
My favourite!! When do you add the coconut oil?? I know you Mr it st the end but I don't understand Tamil. Please sis please write it in English for me. Thanks 👍👍
Hi saya guna gula merah thai star brand tu. Tu bersih tak da batu. Elok je wajik ni tak da batu. Boleh tengok video athirasam or chitturundai saya. Saya ada tunjuk gula tu.
1 piece of that gula melaka is roughly 50g. The brown sugar and white sugar maybe you convert to grams urself sister. Use the conversion chart or even google can help sis. 🙏🙏.
Francisca!What a snob you are!?!?There is no such thing as a poor man's or rich man's food....both have their own preferences & the taste buds are the same whether you're rich or poor!😜
SK is great in making such irresistible snacks! It looks sooo... delicious!
Thank you DD 🎁🎁❤❤💖💖😀😀
Sweetie SK. Firstly I got to convey my heartfelt thanks to you. I followed your wajik recipe for our family gathering. Each & everyone enjoyed and left me with nothing. Haha..They love the taste of your wajik and I was so pleased with that. Thank you once again. Muak to you. ❤❤❤😊
Hi DD good morning. Glad the recipe turn out good for you. Hope everyone like it. Im very happy as well. Thank you too ❤️
Akk suka sangat makan wajik, tapi tak pandai buat, terima kasih bagi resepi. Selamat menyambut hari kerismas...
Esse ingrediente é arroz
Very traditional, honest, simple but delicious
Thank you so much ❤️
Òp@@sivahomecook
Thank you so much for sharing the recipes. I have tried wajik and kesari recipes and came out really well! It reminds me of home while living overseas!!
Thank you so much. Glad you liked it. Please check out my other videos as well. ❤️
Akk suka makan wajik, tapi tak pandai buat, terima kasih bagi resepi,, nak cuba buat.. Selamat hari krismas...
Sama sama. Terima Kasih sudi tengok video kami. ❤
Looks good n i think the coconut oil gives it a beautiful glaze. I m sure it tastes great too. Tq for the recipe.
Yes sister. The coconut oil do make a difference in the look and also taste
It’s tempting to watch.🙏
Hahahaha
It turned out well sister. THANK you and God bless 🙏❤️
Glad u liked it...tq too ❤️
So so sweet yummy 😋 sis very nice video 🙏🏻thanks
Thank you NK 😀
I must try this
My favorite dish.. Tq for sharing
Thank you so much ❤
I really love wajik.
Thanks for sharing Siva. 👍
Ur welcome sister ❤
Thank you for such lovely recipe 💕
Ur welcome sister ❤
DSAI favorite kuih.
What is DSAI sister? I thought Datuk Seri Anwar Ibrahim 🤣🤣🤣
Meriahnya gula 🙄
வார்த்தைகளால் சொல்ல முடியாது அவ்வளவு அருமையாக அரிசியில் அல்வா பதத்திற்கு ஒரு ஸ்வீட் அருமை சகோதரி.
Mikka nandri ❤️
Wow Mrs Siva, it was so nice and relaxing to watch while you were cooking the Wajik. My husband's favourite too. I'm going to try this pretty soon.Thank you so much for sharing a few tips along the way. It really matters to us. By the way can we use packet coconut milk like Ayam brand or Kara milk ? If we can how many packets do we need to use? Thank you so much Mrs Siva. 💕💕💕💕💕💕
Hi sister Rajeswari. If you're using box santan you can take 1 box and add enough water to make it 2 cups santan. Dilute it. Thank you so much sister. Really appreciate your positive lines ❤
Mostly our Malaysia indian called daun pandan. Very less people knew the original name of this leaf. It's call rambah leaf. Anyway your recipe awesome.
@@ShIr2213 thank you for the information. Ive seen sri lankan people calling this rambah too. I thought its sri lankan language. So its Tamil is it. Thanks again. ❤
From sri lanka 🇱🇰
❤🧡
Very nice 👍
Thank you ❤️
Your wajik looks beautiful Ma’am
Thank you Kalyani ❤
Wow so lovely. When I make I use all hula melaka and the pulot becomes hard. Thank you will try n revert. HAPPY DEEPAVALI N GOD BLESS dear 🙏🙌🙌🙌❤️❤️❤️🌺
This can be done in many versions sister. Advance deepavali vaazhtukal to you too sister 😘
Awesome superb preparation
Thanks
Very nice
Thank you
Thank you for your sharing recipe tips Sister 😀 😊 Singapore 🇸🇬 Gracious..Will do for Christmas
Ur welcome sister ❤
Wow one of my favorite.. thank you for sharing recipe sis
Ur welcome MEGALA ❤
மிகவும் அருமையான சமையல் முறை. வாழ்த்துக்கள்.
I have joined your lovely channel . Hace a nice day. My best wishes
Thank you Healthy Foods. Will visit you soon 💚
@@sivahomecook Thank you so much dear friend. My heartiest welcome. May Almighty bless you and all of your family.
Thank you 💓 very nice 😊
Ur welcome sis ❤
Thank you.
Will try this.
Ur welcome sister
excellent keep it going all the very best to you malaysian from germany
Hi Steve. Thank you so much. ❤❤ My aunty ( my chinnama) is in Niederhausen. Germany. Keep supporting my channel. Danke.
Wow wow super dear Its My most favourite sweet item 👌🏻👌🏻👌🏻
Hahahaha ok sis. Try and let me know sis ❤
@@sivahomecook hi sis I’m try wajik ur version it’s come out well n taste good yummy 😋
Thank you so much sister. Glad you like it. 🧡🧡. Jaali jaali
Enekum romba pidikum sis 😍
Super aka
Thank you
Hello 😊thank you for sharing. May I know why some recipe they use rock sugar?
What does that make the difference?
Please advise.
Thanks again❤
Im sorry i havent made this with rock sugar.
Hi Carol, you can add few rock sugar for glowsy look 😊
Tq sis, can I use jaggery. Instead of muscovado sugar.
Should be good as well
Super
Thank you so much ❤🧡
Thanks for sharing. I tried as per your instructions but it turn out to be like raw rice hard not soft . When I steamed it was soft. But after mixing with the sweet content , I poured on the tray . After sometime it is hard like rice not soft . Where did I go wrong. I soaked for 6 hours. Pls guide me.
1. Diff brand or type of beras pulut might require longer time to steam.
2. Even d steaming time can be different follow your flame setting either low or medium.
3. When hot surely d pulut rice is soft. When cold only can know wheather cooked or not. So the time only will decide.
Try again sister. Practice makes perfect.
All the best
My favorite
Thank you sis
😋wow yummyyy
Thanks❤💜
Looks tasty. Definitely goin to try. Tq.
Thank you sister ❤
Does it comes out ricy as you eat or it is soft when eaten.
Thank you
It is not grainy. This is between soft and grainy. Nice texture.
Super sis😍😍😍😍
Thank you Gopalan ❤️
😋😋😋😋😋
Very nice sis👍
Thank you sister ❤
🤤
👍
Nice
I definitely going to try this yummy wajik sis. Can I ask what coconut oil brand u use at the last process dear ?
Hi sister. Can use any cooking coconut oil.
If for one kilo glutinous how much sugar coconut milk added sis
Maybe you just double the recipe
Puzhungal arising ya
Pandas leaves tamilnattil kidaikkuma
Ithu glutinous rice. Pulungal arisi illei. Glutinous rice sticky ya irukum. Pulungal arisi yumn illeh pacha ariaiyum illeh. Ithu vereh. ' puttu arisi' appedi nu oruthar sonnar. Pandan leaves sri lanka leh ' rambe' nu solluvangel. India leh kidaikum nu nenekiren.
@@sivahomecook
Kitholi ? Pana vellum...
Hi sis can I replace brown sugar with gula merah?
Can sister
Thank you sis 😊
Thanks kka
You're welcome Saras ❤
Look yummy
Where to get pure pulut rice sis
Your rice looks nice
Hi sis. I bought from supermarket. The brand is 'FLORAL'
Pulut rice is known as puttu arisi in Tamil & glutenous rice in English.In Malay it is pulot.
Thanks for the info sis. Only today i learn the name frm you. Thanks again ❤
@@sivahomecook I'm a Singaporean 🇸🇬& my mother used to make Wajik...I live in NJ,USA🇺🇸 & it's many years since I last ate it.Thanks for the recipe...I'll make it soon for my grandchildren & the rest of the family😍💕
@@vijikrish4353 oh wow. Grand children already ❤❤❤. Nice to talk to elderly ppl. They know things better. Alright sister, keep supporting Siva's Kitchen and do not miss my videos 😃😃. Do share my videos to friends and family if you like. I live in KL Malaysia. 💙💖💚🧡💚💜
May I know the reason to use different sugars ?
Thank you
Gula melaka and brown sugar has nice taste and smell. But not sweet enough. Its the white sugar that gives the good sweet taste sister.
Thank you for the reply😊
Hi how many days can keep?
Two days outside. After that must put in fridge. Make sure no water drop on it.
Sister, is this pulut susu? Tq
No sis. Its normal pulut. Floral brand.
@sivahomecook OK. Thanks for your kind response. I've been following your videos. Your videos inspire us! Your simple and easy presentation & explanation are awesome. 👍🙏
My favourite!! When do you add the coconut oil?? I know you Mr it st the end but I don't understand Tamil. Please sis please write it in English for me.
Thanks 👍👍
Hi . Add the coconut oil just before you stop cooking. Put the oil and mix it and take out from fire
Idhu namma ooru sakkara Pongal but with Pana vellum...
Not sure. But ithu pacha airisi illeh
Hi sis how if don't have coconut oil any replacement
Any cooking oil can sis. 👌
sis how long can this wajid last in room temp
Two days is good outside. Just make sure your hands or anything wet touches it. After 2 days can keep in fridge
Can I use other oil instead of coconut oil.
Can sister
@@sivahomecook Tq dear
What brand beras pulut you used sis?
Floral brand sis
Thank you dear 😘
Ur welcome ❤
🇲🇾👍👍😋😋
Thanks
Thank you too ❤️
Hi sis..sorry ye ur pulut nie brand apa ye ??🥰
Its floral brand
Hai sis kenapa tak tapis dulu air gula merah
🔙 Batu lh sis
Hi saya guna gula merah thai star brand tu. Tu bersih tak da batu. Elok je wajik ni tak da batu. Boleh tengok video athirasam or chitturundai saya. Saya ada tunjuk gula tu.
Sis . The measurements for 3 type sugar can advice in gram
1 piece of that gula melaka is roughly 50g. The brown sugar and white sugar maybe you convert to grams urself sister. Use the conversion chart or even google can help sis. 🙏🙏.
Tq
maaf nanya,, ini yg di pakai bahasa daerah mana ya, kok aku gak paham
Bahasa Tamil.
If colour rich brown would have looked nice.Ligjt colour makes it look like Chinese glutinous rice
Hi Veni. You mean this wajik not enough brown? Ok. Next time i find even darker sugar
@@sivahomecook Original wajik dark brown.gula melaka and gula merah will make dark wajik.Merry Christmas!
After how long can cut
Until its not hot anymore like 2 hours or so
Steam for how many minutes ma’am?
Hi Anne. From 20 to 30 mins. Depends on your beras pulut type.
Sudu yang kakak guna beli dekat mana
Kat supermarket.
Hi sis what's the weight of the gula Melaka pls
Around 50g sister
what rice is this tell in tamil
Glutinous rice...puttu arisi endru ninaikiren....
Boa tarde eu não entendi o que ingrediente é esse é arroz
Por favor traduza a língua portuguesa obrigada
mohon kebenaran guna resepi🙏🙏🙏☺️☺️
Boleh .
Tq..sis💕
Ur welcome sister ❤
ok la makanan utk golongan miskin
Hahaha ini wajik legend....tak kira miskin kaya favaurite semua
Francisca!What a snob you are!?!?There is no such thing as a poor man's or rich man's food....both have their own preferences & the taste buds are the same whether you're rich or poor!😜