• 500 gr beras ketan, rendam 2 - 3 jam
• 2 butir kelapa setengan tua, parut memanjang
• 850 gr gula pasir
• 50 cc air
• 1 sdt vanili bubuk
• pewarna makanan merah dan hijau

Cara membuat:

1. Kukus beras ketan dan kelapa parut hingga setengah matang. Angkat.
2. Masak gula pasir dan vanili hingga gula mencair. Masukkan beras ketan dan kelapa parut. Masak sambil diaduk sampai ketan matang. Angkat, bagi menjadi 2, masing-masing diberi pewarna. Masak lagi kedua macam ketan berwarna sampai mengering. Angkat.
3. Siapkan kertas roti, potong persegi kecil ukuran 6 X 15 cm atau sesuai selera. Ambil 1-2 sdm adonan ketan, letakkan diatas kertas roti dan bungkus sesuai selera sambil dipadatkan. Biarkan dingan,

Catatan:

Wajit hanya tahan 2 - 3 hari. Agar kue lebih tahan lama, setelah dibungkus dengan kertas roti, jemur di bawah terik panas matahari hingga kering.

COCONUT SWEETS

Makes approximately 50 cakes

Ingredients:

• 500 gr glutinous rice, soaked for 2 to 3 hours
• 2 half-aged coconuts, grated lengthwise
• 850 gr granulated sugar
• 50 cc water
• 1 tsp vanilla powder
• red and green food coloring

Method:

1. Steam the glutinous rice and grated coconut until half done. Remove.
2. Cook the granulated sugar and vanilla until the sugar dissolves. Add the glutinous rice and grated coconut. Cook while stirring until the rice is tender. Remove from heat, divide in half, and put in the coloring. Cook again separately until dry.
3. Cut wax paper into 6 cm by 15 cm rectangles or according to taste. Take 1 or 2 tbs of glutinous rice dough, place on the wax paper and wrap according to taste while pressing so that the cake is solid. Allow to cool.

Note:

These cakes only last 2 or 3 days. To keep them for a longer period of time, after it has been wrapped, dry thoroughly in the sun.