Authentic Dodol
Equipment
- Pressure Cooker
Ingredients
- 280 g brown sugar (1 1//2 cup)
- 190 ml water (3/4 cup)
- 4-5 pcs pandan leaves
- 110 g glutinous rice flour 1 cup
- 500 ml coconut milk from one whole freshly grated coconut
- 1/2 tsp salt
- 1/4 tsp lime water (air kapur) for shine
Instructions
- In a pot, combine brown sugar and water. Original recipe calls for a mix of palm sugar and white sugar, but I simplify it by using only brown sugar which tastes just as nice. It is healthier, too.
- Cut some pandan leaves and bring to a boil until sugar dissolved and the syrup is fragrant.
- If you have a pressure cooker, you can use it to boil the syrup in just 5-8 minutes.
- Pour some hot water into freshly grated coconut. Squeeze it until you get 500ml coconut milk.
- In a bowl, combine glutinous rice flour, coconut milk, salt and just a little lime water. Lime water helps to enhance the shine of the dodol.
- Add brown sugar syrup into the flour mixture.
- Pour batter through a strainer into a pot.
- Cut more pandan leaves into the batter.
- If you have a pressure cooker, cover the pot and set to STEAM mode for 10 minutes. This will help to cut short the cooking time by at least 15 to 20 minutes.
- Once done, remove cover and set to SAUTE mode. Stir for 20 minutes until the texture is thick and doesn't stick to the pot.
- During the first 5 minutes, the batter will look lumpy. Keep stirring.
- The next 10 minutes, the batter will start to be smooth.
- 15 minutes in, the consistency of the batter will be thicker, darker and less sticky.
- By 20 minutes, the batter won't stick to the pot and is almost ready.
- At this point, turn off the heat and remove pandan leaves. The pandan leaves should not stick to the batter by now.
- Once all the pandan leaves have been removed, turn on the heat again and stir for another 5-10 minutes until batter is shiny.
- The dodol is ready when you are able to cut the batter with a plastic knife without it sticking to the knife.
- Remove from the pot and place on a plate lined with banana leaves.
- Allow to cool before cutting into bite-sized pieces. You may wrap them individually in food grade plastic for easier storage.
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