Kuih Wajid with grated coconut and sesame seeds

Ingredients:

1 cup glutinous rice, soaked overnight
1 cup palm sugar (from Malaysia, the best)
3/4 cup thick coconut milk
1/4 cuup grated coconut
1/2 Tbsp white sesame seeds
1/2 cup water
a little salt
2 pandan leaves for fragrance


Method:                                        

Drain soaked rice,  add 1/4 cup of coconut milk and 1/4 tsp salt and then steam rice using your preferred method. Takes about 20 minutes.                                                                  
Cook palm sugar with 1/2 cup  water and pandan leaves until the sugar has melted. Strain the sugar, discard the pandan leaves and return to a  flat pan. Stir continuously over medium heat until mixture bubbles. Add the grated coconut and cook for 1 minute or two.

Add cooked glutinous rice and stir to combine and the coconut nut. Cook for about 5 to 6  minutes until the liquid has thicken and the rice has a shiny gloss. Transfer rice to cake pan or in my case I used a small muffin pan to shape my kuih. Sprinkle the sesame seeds on top of the dessert. Set aside to cool and serve.