Dodol is a sweet and sticky treat that is popular in Southeast Asia and South Asia. The dark and chewy toffee-like glutinous rice sweet dish is made mainly from Palm based sugar, coconut milk and glutinous rice flour.
They are normally served during festivals in Malaysia, Singapore, Brunei and Indonesia. A similar dish can also be found in India and Sri Lanka, other ingredients such as cashews, and raisins may be added.
Durian dodol is another version of this sweet made from durian which gives it a distinctive taste.
Chinese Version: 简单传统椰糖糯米糕(DODOL)食谱
Homemade Dodol Recipe (Glutinous Rice Sweet) |MyKitchen101en
Yield: 20 servings
Ingredients:
- 75g palm sugar
- 150g coconut milk
- 75g glutinous rice flour
- 50g water
- 30g coconut oil (or vegetable oil)
Instructions:
1 Palm sugar often comes in block, cut into small chunks with cleaver or use a vegetable grater to break down the sugar block before use.
2 Mix in palm sugar, water and coconut milk, stir well to dissolve the palm sugar.
3 Add oil and glutinous rice flour to the mixture, mix well and eliminating any lumps with a whisk.
4 Stir constantly over medium-low heat, it is completely cooked when a firm shiny paste formed. The entire cooking process for this recipe takes about 20-25 minutes.
5 The color will become darker when cool down. For storage, wrap with cling wrap and keep refrigerated.
6 Left to cool before cutting with a non-stick knife. It cuts easier and less sticky when cold.
Homemade Dodol Recipe (Glutinous Rice Sweet)
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Ingredients
- 75 g palm sugar
- 150 g coconut milk
- 75 g glutinous rice flour
- 50 g water
- 30 g coconut oil or vegetable oil
Instructions
- Palm sugar often comes in block, cut into small chunks with cleaver or use a vegetable grater to break down the sugar block before use.
- Mix in palm sugar, water and coconut milk, stir well to dissolve the palm sugar.
- Add oil and glutinous rice flour to the mixture, mix well and eliminating any lumps with a whisk.
- Stir constantly over medium-low heat, it is completely cooked when a firm shiny paste formed. The entire cooking process for this recipe takes about 20-25 minutes.
- The color will become darker when cool down. For storage, wrap with cling wrap and keep refrigerated.
- Left to cool before cutting with a non-stick knife. It cuts easier and less sticky when cold.
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Nutrition (per serving)
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Thank you for sharing. I have been craving for home made for the longest time.
Just followed this recipe and my dodol came out perfectly. Thank you!